- 2¾ oz Caster sugar
- 1½ oz Unsalted buttercubed
- 10½ oz Apricotsfresh, halved and stoned (about 7 or 8 apricots)
- 13-oz Frozen puff pastry
For dusting:
- Plain flour
Apricot Tarte Tatin
I love a good tart tatin recipe and this Apricot Tarte Tatin is one of my favorite desserts to make in summer. A tarte tatin is a French upside-down fruit tart. It is usually made with apples, but I love to try different fruits when I make tarte tatin. The basic steps are the same, regardless which fruit you use – caramelize fruit, a pastry pie crust is on top and bake in the oven. Once the tarte comes out of the oven, it is inverted and served with the fruit facing up.
Start by caramelizing sugar in an ovenproof frying pan. Add the apricots and layer a sheet of pastry over the top. Bake in the oven until the apricots are cooked through. To invert, slide a knife around the edge of the pastry and flip the pan over on a serving plate. Allow the tarte to drop onto the plate. Serve with crème fraiche or vanilla ice cream.
To make Apricot Tarte Tatin, you will need the following ingredients:
Steps to make Apricot Tarte Tatin
1 | Make caramel | 5 |
Place 2¾ ounces of sugar in a small ovenproof frying pan with a base that measures about 8 inches in diameter. Set the pan over medium heat and cook until the sugar first melts and then caramelizes and turns a golden brown color, swirling the pan occasionally. Remove the pan from the heat. Use a wooden spoon to stir in 1½ ounces of butter with a wooden spoon. | ||
2 | Add apricots | 20 |
Keep stirring the caramel for 2–3 minutes as it cools and thickens and becomes smooth and toffee-like. When the caramel is smooth, carefully place the apricots onto it, cut-side down. Leave to cool for about 20 minutes. | ||
3 | Heat the oven | |
Preheat the oven to 400 °F. | ||
4 | Prepare the pastry | 2 |
Place the unrolled sheet of puff pastry on a lightly floured surface. Use a rolling pin to roll the pastry sheet until it is 1-inch wider. Place a 10-inch dinner plate or cake tin on the pastry and cut around it. | ||
5 | Top apricots with pastry | 2 |
Place the sheet of puff pastry on top of the pan with the apricots. Tuck the sides in to completely enclose the fruit and prick the top to allow excess steam to escape. | ||
6 | Bake | 25 |
Bake in the oven for 25 minutes until the pastry is golden brown and puffed up. Leave to cool in the pan for 15 minutes. | ||
7 | Leave to settle | |
Remove the tarte from the oven and leave to settle for a few minutes. | ||
8 | Invert | 1 |
Loosen the edges of the pastry and place a large plate on the pastry lid. Carefully invert the pan until the tarte tatin comes loose and leave it drop onto the plate. | ||
9 | Serve | |
Best served slightly warm with crème fraiche or ice cream. | ||
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