Thaw butter puff pastry, roll it out to about 1/8 inch thickness, and cut a circle using a 10.5-inch plate as a guide.

Brush the top of the pastry circle with melted butter.

Preheat your oven to 200 °C (390 °F) or 190 °C (375 °F) for fan-assisted settings.

In an oven-safe skillet, add granulated sugar and melt over medium heat for about 5 minutes until golden brown.

Add unsalted butter and vanilla paste, stirring gently to combine, then add halved apricots, nesting them into the caramel.

Carefully place the prepared puff pastry over the caramelized apricots, tucking the edges down.

Bake in the preheated oven for approximately 20 minutes or until the pastry is puffed and golden brown.

Remove from the oven and let cool in the skillet for about 1 hour.

Gently invert onto a serving plate, slice, and serve warm with vanilla ice cream or whipped cream.