Apricot Tarte Tatin

A classic French upside-down tart featuring caramelized fresh apricots topped with golden, flaky puff pastry, served warm with crème fraîche.

Baking Vegetarian Dessert Fruit French

Estimated Nutrition

Calories

364.3

kcal / serving

2185.5 kcal total

Carbs

35.1g

per serving

210.5 g total

Fat

23g

per serving

138.2 g total

Protein

4.1g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

375

Puff Pastry

ready-rolled sheet

Dairy

Unsalted Butter

cubed

serving

Crème Fraîche

for serving

serving

Ice Cream

for serving

Fruits

300

Apricot

halved and stoned

GrainsCereals

pinch

Plain Flour

for dusting

Method

Serve the tart warm with crème fraîche or ice cream.

Preheat your oven to 200°C.

Roll out the pastry on a floured surface and cut a circle slightly larger than the pan.

Melt the sugar in a 20cm ovenproof frying pan over medium heat until it caramelizes into a golden brown liquid.

Remove the pan from the heat and stir in the butter carefully with a wooden spoon.

Place the pastry over the fruit, tuck in the edges, and prick the surface with a knife.

Bake for 25 minutes until the pastry is golden-brown and the fruit is cooked.

Stir for 3 minutes until smooth, then arrange apricots cut-side down in the caramel and cool for 20 minutes.

Let the tart stand for two minutes, then carefully invert it onto a large serving plate.