Name: Apricot and fig tarte tatin
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8
Ingredients: 2 cup orange juice; 1 cup dried apricots; 1 cup dried figs, halved lengthways; 60 gram butter, chopped; 1/2 cup caster sugar; 1 sheet frozen puff pastry, thawed; icing sugar, for dusting; pure thick cream, to serve

Apricot and fig tarte tatin

The sweetness of apricots and figs are brilliant paired with flaky golden pastry in this classic tart.

Serves 8

Prep

Cook

35M

Total

40M

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Ingredients

2 cup orange juice

1 cup dried apricots

1 cup dried figs, halved lengthways

60 gram butter, chopped

1/2 cup caster sugar

1 sheet frozen puff pastry, thawed

icing sugar, for dusting

pure thick cream, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.In a medium saucepan, combine juice, apricots and figs. Bring to boil. Reduce heat. Simmer, uncovered, 4-5 minutes until fruit is plump and tender. Drain.

3.Melt butter in a 22cm ovenproof frying pan on the stove-top. Sprinkle with sugar Arrange fruit in pan, ensuring entire base is covered. Cook on low for 2-3 minutes until a very light caramel colour.

4.Trim corners of pastry to form a round. Cover fruit with pastry, pressing firmly to remove air. Tuck in edges.

5.Place pan in oven. Bake tor 15-20 minutes until pastry is puffed and golden. Carefully flip tart onto serving plate. Serve in wedges with cream, if desired.

Tips: You may need to flatten the pastry with an egg slice halfway through baking. Take care when turning tart out, as-the caramel will be very hot.
Note

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Ingredients

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