Apricot Upside-Down Tart

This tart was so delicious that, when tried for the first time, two of us ate the whole thing in 20 minutes flat. It should be called ‘apricot face-down tart’ for the memory of lying on the grass groaning in post-piggish discomfort.

This tart has a rich, sweet pastry that can prove problematic when handling, so you’ll need to have a couple of sheets of baking paper to help you to roll it out without breaking the dough.