Ingredients
For the pastry
150g/5½oz plain flour
100g/3½oz unsalted butter, at room temperature
1 free-range egg
For the filling
25g/1oz unsalted butter
25g/1oz caster sugar
1 tsp grated ginger
2 apricots, stones removed and cut into quarters
For the thyme cream
100ml/3½oz double cream, whipped until it forms soft peaks
1 tsp fresh thyme leaves
1 sprig fresh thyme

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the pastry, place the flour, butter and egg into a food processor and pulse to just bring together as a dough. Remove the dough with floured hands and knead for one minute on a floured surface. Using a rolling pin, roll he pastry out to ½cm thickness.
3. Use a small, shallow ovenproof frying pan as a guide to cut out a circle of pastry 2½cm/1in larger than the edge all around.
4. To make the filling, heat the butter with the sugar in the frying pan used as a pastry guide. Cook until the butter and sugar have caramelised to a deep amber.
5. Add the ginger and apricot quarters and stir to coat in the caramel.
6. Place the pastry over the pan of apricot mixture, tucking down at the sides. Transfer to the oven and bake for 12-15 minutes, until the pastry is cooked through and golden.
7. To make the thyme cream, place the thyme leaves and the cream into a bowl and mix together.
8. To serve, turn the tatin out onto a small plate. Garnish with a dollop of the cream and a sprig of thyme.