Apricot tart tartin

(For 6 to 8 portions)

• ½ punnet Syrha Leaves
• 850gr fresh apricots
• 250gr puff pastry
• 40gr unsalted butter
• 100gr caster sugar
• 100ml water

• Cut the butter into small piece and keep aside. 
• Cut all the apricot in half (remove the stones).
• Lay the puff pastry in a circle, same size as the cake dish. 
• Pour the sugar and the water in a thick saucepan and make a caramel. 
• Once the caramel becomes dark golden, add all the butter at once and wisk to incorporate nicely. 
• Pour the caramel straight away in a cake dish, making sure that the bottom is well covered. 
• Arrange the apricot in the dish, starting by the side and finishing in the middle. 
• Cover with the puff pastry and cook in a hot oven at 180°C for 25 to 35 minutes. 
• Once cooked, remove from the oven, and press slightly with another dish. 
• Turn the tart upside down making sure to collect and reserve the caramel. 
• Serve with the caramel and a few Syrha Leaves. 
• The combination is very good and surprising as the sharpness of the leaves cut through the sweetness of the apricot. 

Recipe: Franck Pontais