I would quite like to make an apricot based dessert. How would I go about making one?

Nile Hughes, Lancaster

THIS recipe pays homage to the Tatin sisters who accidentally made an upside down apple tart in central France in the 1880s. You'll need a 20cm ovenproof frying pan. Add 80g caster sugar to the frying pan and place over a medium heat. When the sugar starts to melt, gently swirl the sugar around the pan. When the sugar starts to turn golden brown, remove from heat and stir in 40g unsalted butter, gently stir being careful not to splash as the sugar will be burningly hot. Cut about 9 apricots in half, remove the stone and lay them flat side down on the caramel. Leave to cool for about 20 minutes. Use ready rolled puff pastry and cut a 25cm circle in the pastry. Gently slide the pastry on top of the apricots and push down around the sides with a small, round bladed knife. Prick the surface to allow steam to escape and bake at 200C for approximately 25 minutes or until the pastry is golden brown. Remove from the oven and leave to rest for a few minutes, then carefully but quickly, turn it over and drop gently onto a serving plate. Serve with some cinnamon crème fraiche or vanilla ice cream.