1/2 to 3/4 cup sugar
2 tablespoons water
3 tablespoons unsalted butter
9 fresh apricots, halved, pitted, or 18 canned apricot
halves in extra light syrup well drained
1 9-ounce sheet frozen puff pastry
Preheat to 425°F.
Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh
apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low
heat until sugar dissolves.
Increase heat and boil without stirring until
syrup is deep amber, about 8 minutes.
Add butter and cream (mixture will
bubble vigorously). Stir over low heat until any caramel bits are dissolved.
Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet;
swirl to cover bottom of skillet. Carefully place apricot halves, rounded side
down, tightly together atop caramel.
Roll out puff pastry sheet on lightly
floured surface to 12 1/2-inch square.
Using 12-inch tart pan bottom or
platter as guide, cut pastry into 12-inch round. Place puff pastry round atop
apricots in skillet.
Gently press down pastry around apricots at edge of
Bake tart until pastry is puffed and deep golden, about 25
minutes. Remove from oven; cool 1 minute.
Cut around edge of pastry to
loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid,
hold skillet and platter tightly together and invert, allowing tart and syrup
to fall onto platter.
Carefully lift off skillet. Rearrange any apricots
that may have become dislodged. Serve warm.