Apricot and cardamom tarte tatin

For the ice cream, tip the cream into a pan. Add the tea (snip the tea bags open for a more concentrated flavour, if you like) and vanilla, and warm over a low heat until just hot to the touch – but don’t allow it to boil. Pour into a bowl, cover and leave to cool. Once cool, chill for 3-4 hours or overnight (remove the tea bags after 4 hours) until cold. Remove the tea bags or strain using a fine-mesh sieve. Add the condensed milk and beat to soft peaks using an electric whisk. Spoon into a freezer-proof container, cover and freeze for 4 hours until solid.

Unravel the puff pastry on its baking paper and top with an upside-down 20cm ovenproof frying pan or skillet. Use a knife to score around the edge of the pan, then remove it and chill the circle of pastry for 15 minutes (see cook’s notes, below).

Heat the oven to 190C/fan 170C/gas 5. Tip the sugar into the frying pan you used as a template and set over a high heat. As soon as the sugar starts to melt at the edges, reduce the heat to medium-low and tip the pan back and forth to gently melt all the sugar – avoid stirring it. Once you get an even, golden caramel, reduce the heat to low and whisk in the butter and cardamom pods until you have a foaming, buttery caramel mixture.

Arrange the apricot halves, cut-side up, in the caramel (being careful not to touch it), so they fit snugly in the base of the pan – they will shrink slightly when cooked. Top with the chilled pastry circle and, using a cutlery knife, tuck the edges of the pastry around the apricots. Bake for 25-30 minutes or until the pastry is crisp and golden brown.

Leave to rest for 10-15 minutes – the caramel will thicken slightly as it cools, making it easier to flip. Take the ice cream out of the freezer to soften slightly. Flip the tart onto a serving plate, being careful of any hot caramel drips, and serve with the ice cream.