For the sweet pastry:

1. Place the flour, sugar, and salt into a food processor and blend.
2. Add the cold butter and blend until the mixture is crumbly.
3. Add the egg yolk and cream slowly and pulse the food processor just unti the dough starts to come together.
4. Take it out of the processor and form it into two balls.
   Wrap the dough balls in plastic wrap and place in the fridge for at least 30 minutes for the dough to rest. Or use one and freeze one right away. You can make the filling while the dough rests.
5. When it’s time, use your fingers to press the dough into a circle the size of your Tatin pan then roll it with a rolling pin to  smooth its surface. Pick it up with the rolling pin and transfer it to the top of the Tatin’s fruit when ready – see below.

For the filling:

1. Place the butter and sugar in a ovenproof skillet and cook on low-medium heat, stirring until the butter melts and the mixture starts to bubble.
2. Place the apricots in the pan cut-side down in tight concentric circles until pan is full.
3. Cook until the juices are thick and caramelized and the bubbling has all but stopped. 

For tarting up your Tatin:

1. Place the prepared pastry on top of the fruit and tuck in the edges.
2. Place the pan in a 375℉ oven for 25 to 35 minutes or until the crust is golden brown.
3. Remove and let rest in the pan for 15 minutes.
   Place a large serving plate on the pan and then flip the pan and plate.
4. Tap the pan and wait to hear a sucking sound as the tart releases.
5. Gently scrape and replace any apricots that stuck to the pan.
6. Serve with ice cream, creme fraiche or whipped cream, and a sprig of mint.