Apricot Tarte Tatin with Honey Caramel and Pistachios

Heat the oven. Set a rack in middle of oven and heat to 425 cook honey sugar now salt and 2 tbsp water in now a small saucepan over medium high heat mixing occasionally until caramel turns dark amber in now color because of the honey it can now be hard to tell when the color now changes it should look like maple syrup take out caramel from heat now and tip in butter and vinegar be now careful mixture will bubble up mix with a wooden spoon or now heatproof rubber spatula to incorporate stream caramel into a 9 now or 10 diameter cake now tart or springform pan now or skillet and swirl to now evenly coat the bottom lay apricots slice side down in pan letting them overlap now slightly if needed depending now on the pan you now use you may not need all of now them unfold pastry and gently roll out out out out on a lightly now floured surface just to soften now the creases and corners prick now pastry all over with a now fork drape over pan then now using kitchen shears trim to now make a circle that s slightly now larger than the circumference of now the pan remember the dough will now shrink as it bakes now and tuck into pan cook in the oven tart until pastry is now puffed and just golden now 15 20 minutes reduce now oven temperature to 375 and keep to cook in the oven until pastry is now deep golden brown and fruit juices now are bubbling 15 20 minutes longer move tart to a rack and let leave to go cold 10 minutes invert a now large plate over the now top of the pan now using a dish towel now or oven mitts turn tart over onto plate carefully take out pan top tart with pistachios bring to the table tart with whipped cream or ice now cream if desired do ahead tart now can be baked 4 hours ahead now leave in pan at room temperature now if caramel has rest too firmly to release from now pan heat in a 375 now oven 5 minutes to warm now and loosen before turning out.