Vanilla, Honey and Apricot Tarte Tatin with Whipped Cream

A classic French-style upside-down tart featuring honey-sautéed apricots over homemade pastry, served with fresh whipped cream.

Baking Vegetarian Dessert Fruit Pastry

Estimated Nutrition

Calories

1856.4

kcal / serving

1856.4 kcal total

Carbs

131.5g

per serving

131.5 g total

Fat

138.2g

per serving

138.2 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

tart

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the pastry

piece

Egg

Free-range, beaten

Butter

For the filling

100

Double Cream

Whipped, to serve

Fruits

piece

Apricot

Halved and stones removed

GrainsCereals

Plain Flour

Plus extra for dusting

NutsSeeds

piece

Vanilla Pod

Split and seeds scraped out

Other

tbsp

Honey

Method

Preheat the oven to 200°C.

Pulse butter and flour in a food processor, then blend with the egg to form a dough ball.

Knead dough on a floured surface for one minute and roll out to fit a medium frying pan.

Heat butter and honey in the pan, then sauté apricots and vanilla seeds for three minutes.

Cover fruit with pastry, seal the edges, and bake for 15 minutes.

Flip the pan onto a serving plate to release the tart fruit-side up.

Slice the tart and serve with whipped cream.