Get everybody smiling at the kitchen table in the morning for a great start of the day. This is a tarte tatin with a difference: it contains no dairy and no gluten and instead of pastry I used an improvised pancake batter.
100 grams gluten free self-raising flour (I used a blend of rice, potato, maize, tapioca and buckwheat)
2 tablespoons olive oil
100 grams soya milk
50 grams sugar (Demerara/cane sugar)
Melt the sugar in a pan with a little water; when it turns golden, add the apricots, washed and cut in half. Cook the apricots until they are soft, turning over a couple of times. Depending on the size of the apricots, cook for about 5 minutes; they should still be a bit firm and not mushy. For a nicer presentation, have them skin side down in the pan. Add 1 tablespoon of oil.
Mix the egg, flour, 1 tablespoon olive oil and milk with a whisk and pour the pancake mixture into the pan with the apricots and sugar syrup.
Cook for approximately 3 minutes, then move over to a heated grill and crisp up the top for a further 3 minutes. Use a toothpick to check that the batter is completely cooked through, then serve flipping the pan over to reveal the apricots topping.