A favorite variation on the classic tarte tatin, and deceptively easy to make. If you’re really pressed for time, use store-bought puff pastry.

Serves 8-10

Cream Cheese Pie Dough

1 3⁄4 c all-purpose flour
1 T sugar
1⁄2 t baking powder
1⁄4 t kosher salt
4 oz cream cheese, cold, cut into cubes/chunks
7 T unsalted butter, cold, cut into cubes
1-2 T ice water

Apricots

3 T unsalted butter, room temperature
1⁄2 c + 2 T sugar, divided
2 T sliced almonds
1 1⁄2 lb apricots, halved, pits removed

To make the pastry, blend flour, sugar, baking powder, and salt in the bowl of a food processor. Add butter and cream cheese and pulse several times until fats are the size of small lima beans. Add ice water one tablespoon at a time and pulse until moist clumps form. Gather dough into a smooth ball; flatten into a disk. Wrap dough in plastic; refrigerate until cold, at least 1 hour (Can be made 1 day ahead. Keep refrigerated. Let soften slightly before rolling out. Or freeze, for up to 2 months).

For apricots, add butter to a 10-inch diameter cast iron skillet. Reserve 2 tablespoons sugar, then sprinkle remaining sugar over butter. Place the skillet over medium-low heat and cook until butter melts, sugar begins to dissolve and mixture starts to bubble, about 3 minutes.

Remove from heat. Sprinkle almonds over sugar syrup. Arrange apricots cut side up in the skillet, placing them tightly together. Sprinkle fruit with remaining 2 tablespoons of sugar. Place the pan back on medium heat and cook the apricots for 2-3 minutes. Remove pan from heat.

Meanwhile, position a rack in the center of the oven and preheat to 375°F. Roll out pastry on a floured surface to a 12-inch round; place over fruit. Tuck pastry around apricots at edge of skillet and press down lightly over fruit in the center. Cut four 2-inch slits in top of pastry to vent steam.

Bake until the pastry is a deep golden brown, about 30 minutes. Transfer to the work surface; cool 1 minute. Cut around the edge of the skillet to loosen pastry. Place a large platter or serving plate over the skillet. Using oven mitts, hold the skillet and platter together tightly and invert, allowing tart to fall onto the platter. Carefully lift off the skillet. Rearrange any apricots that may have become dislodged. Cool tart 15 minutes.

Cut warm tart into wedges. Serve with vanilla ice cream, whipped cream, or crème fraîche.

Tatin-Style Apricot Almond Tart