Whole vanilla and apricot tarte tatin

Place a 20cm ovenproof frying pan over a medium heat.

Add the sugar and water and allow the sugar to melt. Increase the heat and allow it to caramelise and turn golden brown. Swirl (don’t stir) the caramel every now and then.

Cook until dark amber in colour then remove the pan from the heat and add the vanilla, butter and salt. Stir until combined.

Halve and stone the apricots then place them cut side facing down into the pan.

Place the pan back on a low heat and allow the apricots to cook a little bit, approx. 5 minutes.

Remove from the heat and turn the apricots cut side facing up (rounded side down into the caramel) and allow to cool.

Preheat the oven 200°C, gas mark 6.

Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 5mm thick.

Place a dinner plate, or 25cm cake tin, on the pastry and cut around it.

Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape.

Bake the tarte tatin for 25-30 minutes, or until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven.

Leave the tart to stand for a couple of minutes then loosen the edges and place a large serving plate, or board, on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently onto the serving plate.

Serve warm with the crème fraîche or ice cream.