Tarte Tatin aux Abricots
Here’s a simple, classic french dessert recipe for Tarte Tatin aux Abricots, ideal for home bakers to cook in the sunshine this summer!
If you are looking for a sweet dessert other than crème brûlée, this tart balances rich caramel with the tangy sweetness of ripe apricots – and yes, it is delicious warm with a scoop of vanilla ice cream.
For a summer twist to impress guests, you can make this with plums, peaches or nectarines if apricots aren’t available. There is even an apple version can be nice for a savoury taste, slightly underripe fruit works best as it holds its shape during cooking.
Ingredients for Tarte Tatin
8 - 10 ripe but firm apricots (halved and pitted)
80g unsalted butter
100g granulated sugar
1tsp vanilla extract or seeds from 1 vanilla pod
1 sheet of ready-rolled puff pastry (store-bought is fine)
Pinch of sea salt or splash of lemon juice
Vanilla ice cream or crème fraîche
Instructions
Preheat the oven to 190°C/Gas 5. Whilst heating, choose an oven safe frying pan or cake tin, making sure it is not springform as the caramel will leak.
In the frying pan, melt the butter over medium heat. Add a combination of sugar and vanilla and stir gently with a wooden spoon until melted and bubbling.
Let cook undisturbed for 3 – 5 minutes until it turns golden and syrupy.
If you wish to add a pinch of salt or splash of lemon it can balance the sweetness – now is the time.Place the apricots in the caramel and pack tightly. Cook for a further 5 minutes on the hob, basting occasionally with the caramel.
Drape the puff pastry over the apricots and tuck the edges down the sides like a blanket, making sure to be careful as the pan will be hot. Make indents in the pastry with a fork so the steam may escape.
Bake for 25–30 minutes or until the pastry is golden and crisp.
Let sit for 5 minutes and then flip upside down onto the serving plate. Serve warm with ice cream, crème fraiche, or a dollop of Greek yoghurt and eat!
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