Free Form Apricot Tart With Caramelized Apricot Sauce

Method

1. Pre heat the oven to 200°C gas 6.
2. Make the pastry by whizzing the butter and flour together in a machine.
3. Add the egg and a dash of water, and pulse together, do not go mad.
4. Roll out roughly into a 20cm disc and doc really well.
5. Place on a baking tray, then arrange the fruit nicely, leaving a 3cm gap at the edge.
6. Fold over the edge onto the fruit, brush with beaten egg and dust with sugar.
7. Place the sugar and water for the sauce into a saucepan and bring to the boil.
8. Liquidise the drained apricots, until you have a fine puree.
9. Rapidly boil until you have a thick, dark caramel syrup, then add the 100mls water (stand back it will splutter), then re boil until all dissolved.
10. Pour onto the apricots and blitz to a smooth sauce, keep warm.
11. Once the tart is cooked, slice and serve with the sauce, a little ice cream will set it off perfectly.