Name: Apricot tarte tatin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 80 gram unsalted butter, chopped; 1/2 cup loosely packed brown sugar; 1 kilogram tub apricot halves, drained; 1 sheet frozen puff pastry, thawed; vanilla ice-cream, to serve

Apricot tarte tatin

This gorgeous French dessert marries golden, buttery pastry and sweet, juicy apricots in a delicious family tart.

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Serves 6

Prep

10M

Cook

30M

Total

40M

Ingredients

80 gram unsalted butter, chopped

1/2 cup loosely packed brown sugar

1 kilogram tub apricot halves, drained

1 sheet frozen puff pastry, thawed

vanilla ice-cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Melt butter in a 20cm ovenproof frying pan over moderate heat until it foams. Add sugar, stirring until it dissolves. Add apricots, cut-side up, and cook for 5 minutes or until the mixture starts to caramelise. Cool slightly.

2.Cut corners off pastry sheet to form a disc. Place pastry on top of apricot mixture, tucking pastry in around edges. Bake for 15-20 minutes or until golden. Stand for 5 minutes.

3.Place a serving plate over the tart; carefully invert and turn out tart. Serve with ice-cream, if desired.

No ovenproof frying pan? Follow recipe to end of Step 1, then place apricot mixture in an ovenproof pie dish. Cover with pastry and bake. Use canned pears or peaches instead of apricots. Recipe is best made just before serving.
Note

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Ingredients

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