Preheat the oven to 200°C. Melt the butter in a large skillet. Once melted, sprinkle the sugar all over the pan. Don't stir; simply let the sugar warm over medium-high heat until dissolved.

Once the sugar has turned an amber color, immediately remove the skillet from the heat. Pour the sauce into a 20-25cm cake pan. If your skillet is oven-safe, you can also leave the caramel sauce in the pan.

Arrange the apricot halves in a radial pattern on top of the sauce, either in the cake pan or in the skillet. Cut out a 20-25cm circle from your pastry sheet, and place the pastry on top of the fruit. Use a rubber spatula to tuck the edges of the pastry into the pan. Use a fork to gently prick a handful of spots in the pastry to let out steam once its baking.

Bake the tart for 20 to 25 minutes, until golden brown and crisp. Once the tart has finished baking, immediately flip the tart out onto a serving plate. To do so, use oven mitts to place the plate on top of the pan or skillet, then holding the two items pressed together, flip over in one swift motion. Any fruit that is stuck to the pan or skillet can simply be scooped up and placed back onto the tart. Let cool for 30 minutes. Serve with vanilla ice cream.