Apricot Tarte Tatin With Pistachios

• 12 apricots approx, pits removed, halved
• 150 grams sugar
• 2 tablespoons butter
• 1 handful pistachios
• 1 packet of puff pastry

1. Cut out a circle from the puff pastry about 2cm /1 inch larger than the size of your baking tin.
2. Make a caramel: In a thick bottomed large pan, melt sugar (with 1-2 tbsp water) over low to medium heat without stirring. Once the color turns golden to amber, after approx. 10 minutes, remove from heat and stir in the butter using a wooden spoon.
3. Pour caramel into your baking tin.
4. Place apricot halves neatly onto the caramel, round side down, closing gaps with one or 2 apricots cut into smaller chunks.
5. Cover apricots with puff pastry circle, tuck edges firmly around the fruit.Gently prick pastry with a fork multiple times.
6. Bake in a preheated oven at 180u0b0C/350u0b0F for about 30 minutes.
7. While tart is baking, chop pistachios and roast without adding fat in a small pan.
8. Take tart out of the oven, leave to cool slightly (for about 10 minutes), then invert onto a serving plate.
9. Sprinkle with pistachios. Serve warm with an optional dollop of creme fraiche .

apricots, sugar, butter, handful pistachios, packet

Taken from food52.com/recipes/58632-apricot-tarte-tatin-with-pistachios (may not work)