Apricot Tarte Tatin

Serves 8

11/2 cups flour, plus extra for

rolling

¼ cup sugar

1 egg yolk

185g cold unsalted butter

TOPPING

4 cups apricots

1/2 cup sugar

50g unsalted butter

2 tbsp lemon verbena leaves 1 tsp organic lavender flowers Plain yoghurt (optional)

For the dough, pour the 11/2 cups of flour onto a work surface. Make a well in the middle, then sprinkle in the sugar and a pinch of salt. Add the egg yolk, then slice the butter over the flour. Bring together into a ball, from the outside in, using your hands. Quickly knead the dough with 1-2 tbsp of cold water to form a smooth dough. Wrap in foil and chill for 60 minutes.

Meanwhile, rinse the apricots, pat dry, halve and remove stones. Slowly melt the sugar in a small pot at low heat to a golden caramel. Pour the caramel into a 26cm tart tin and tilt until the base is evenly covered.

Preheat the oven to 200°C (180°C fan forced). Place the apricot halves in the tin cut-side up. Dollop bits of the unsalted butter over the apricots. Roll out the dough with a little flour to the size of the tin, place over the apricots and press lightly.

Press the edge of the dough into the tin on the outside around the apricots. Prick the dough several times with a fork.

Bake in the centre of the oven for 30-35 minutes, until dough is golden brown and crispy. Remove from the oven, place a cake plate on the tart tin and turn the tart over (be careful, as hot juice may run out).

Allow to cool, then sprinkle the lemon verbena leaves and lavender flowers on the tart. Serve with a big dollop of plain yoghurt, if desired.