Apricot Tarte Tatin
This delightful apricot tarte tatin is a stunning dessert that perfectly balances the sweetness of caramelized apricots with the buttery flakiness of puff pastry. The caramelization process creates a rich and toffee-like flavor that enhances the natural sweetness of the fruit. The final result is a beautifully golden-brown tart that is as visually appealing as it is delicious. It's an impressive treat that is sure to impress your guests and satisfy your sweet cravings. Serve warm with a dollop of crème fraiche or a scoop of ice cream for a truly indulgent experience.
— Constant Cookbook
Ingredients
- 75g/2¾oz caster sugar
- 40g/1½oz unsalted butter
- 300g/10½oz fresh apricotsapricots
- 375g/13oz sheet of ready-rolled puff pastryplain flour
- crème fraiche or ice cream
Instructions
- For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Donât stir the sugar but swirl it around the pan every now and then.
- Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and donât dream of tasting it.
- Continue stirring for 2â3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it.
- Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape.
- Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan â donât forget - it will be very hot.
- Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate.
- Serve warm with crème fraiche or ice cream.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 6
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