An elegant, yet simple, dessert recipe for French Apricot Tarte Tatin
½ cup sugar
2 Tbs cold butter, cubed
1 sprig rosemary (optional)
500g punnet apricots, halved
one sheet of all-butter puff pastry (Woolworths stocks it)
double cream or crème fraîche, to serve
Preheat your oven to 200 degrees Celsius. Place the sugar in a thick-based 20cm frying pan that can go in the oven. Place the pan over medium heat, add the sugar and heat until melted. Do NOT stir it! You can swirl the pan once or twice if really necessary. Once the sugar is melted, remove pan from the heat and stir in the butter. Keep on stirring until the butter combines with the sugar.
Place a sprig of rosemary in the middle of the pan. Cover completely with apricots, putting the cut side down in the caramel. If necessary, roll out the puff pastry to ensure it is 2cm wider than the pan.
Place pastry over apricots, tuck edges in and make a slit or two in the pastry to allow steam to escape. Bake until puffed up and golden brown – about 25 minutes. Allow tarte tatin to stand for a minute, then place a serving plate over the pan, ensuring that you hold it down securely.
In a quick movement, flip the pan over so the tarte tatin slips out onto the plate. (NB: if you do not do this while it is still hot, the pie will not slip out! Naturally you need to use oven gloves or a dish cloth here as it will be fiery to the touch.)
Serve warm and graciously accept the compliments.
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