Apricot Tarte Tatin

One bite of apricot tarte tatin and you will. Combine 12 cup sugar if using canned apricots or 34 cup sugar if using fresh apricots and 2 tablespoons water in heavy small saucepan.

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Add the apricots arranging them cut-side down packed tightly in the caramel.

Apricot tarte tatin. Bake for 25-30 minutes or until the pastry is crisp and golden brown. Step 5 Leave to rest for 10-15 minutes the caramel will thicken slightly as it cools making it easier to flip. Apricot tarte tatin.

Position rack in center of oven and preheat to 425F. Cut off the corners of the square piece of pastry so it is a roundish shape. To assemble the Apricot Tarte Tatin.

Cover the Lemon Caramel with the Apricots and cook for 20 to 30 minutes on low heat flipping them a few time to get a nice caramelisation on both sides. Ripe fruit pastry caramel. I love a good tart tatin recipe and this Apricot Tarte Tatin is one of my favorite desserts to make in summer.

Using oven mitts hold the skillet and platter together and invert the tart onto the platter. Serve with cream crème fraîche or vanilla ice cream for the ultimate taste experience. Place the pastry on top of the apricots and tuck the edges in around the pan tightly you can use the back of a spoon to.

Cool for at least 30 minutes. On a floured surface roll out the pastry dough and trim to a circle that is about one inch larger than the. Wash and slice your Apricots in half.

Place a large heat-proof platter over skillet. It is usually made with apples but I love to try different fruits when I make tarte tatin. A tarte tatin is a French upside-down fruit tart.

Apricot tarte tatin will take less than an hour to prepare. In a large pan melt your Butter and Brown Sugar then add the Lemon Juice and Water. Top with the chilled pastry circle and using a cutlery knife tuck the edges of the pastry around the apricots.

If any bits stick to the pan use a knife or spatula to remove and add to the tart. Set aside to cool.

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