Roast the apricots

• Arrange the halved apricots in an ovenproof pan, cut side down.
• Sprinkle with the brown sugar and dot with the butter.
• Roast in the oven at 180 °C until soft and caramelised.

Make the frangipane

• Beat the softened salted butter with the brown sugar until creamy.
• Whisk in the ground almonds and vanilla extract.
• Add the egg and mix until smooth.

Assemble the tart

• Pipe the frangipane over the arranged roasted apricots.
• Cover with the shortcrust pastry, tucking the edges in around the fruit.

Bake

• Bake at 180 °C until the pastry is golden and crisp.

Turn out and serve

• Turn the tart upside down straight away onto a plate.
• Brush with the cooking juices and scatter over the basil.
• Serve with crème fraîche.