Apricot & Almond Tarte Tatin
Recipe type: Dessert
Cuisine: French
Serves: 6 servings
  • 100g (3.5 oz) caster sugar (superfine sugar)
  • 50g (1.75 oz) unsalted butter, cubed
  • 1/4 teaspoon salt
  • 300g (10.5 oz) fresh apricots, halved and stoned (about 8 apricots)
  • 3 tablespoons toasted sliced almonds, divided
  • Optional: A few drops of orange blossom water
  • 375g (13 oz) sheet of ready-rolled puff pastry, (or use this recipe and halve it)
  • Softly whipped cream or ice cream, for serving
  1. Preheat the oven to 200C (400F).
  2. Place the sugar in an ovenproof frying pan that measures around 8 or 9 inches (20-23 cms) in diameter and set it over a medium heat. Cook until the sugar starts to melt. Once that happens start swirling the pan around (don't stir it) to keep the sugar moving so that it doesn't burn. Once it turns golden brown (don't take it too dark as it still needs to cook in the oven) take it off the heat and straight away add in the butter and salt, gently stirring with a wooden spoon (be extremely careful that you don't burn yourself).
  3. Keep stirring for 2-3 minutes - you'll find the caramel will cool and thicken quite quickly, and it will look oily and separated. Keep stirring and it should become smooth and toffee-like (if you need to return the pan to the heat momentarily to soften the caramel, do so). And don't worry if the caramel remains a little separated, as mine did - it won't matter once it is cooking.
  4. Start (very carefully) arranging the apricots over top of the caramel, cut-side down.
  5. Scatter some of the almond slices over top and in the crevices, then leave to cool for 20 minutes.
  6. Unroll the puff pastry (or your home-made rough puff pastry) sheet on a lightly floured surface and use a rolling pin to roll it out until it is in roughly a round shape, and about 3mm thick. Ensure it is at least as big as the frying pan (it should be roughly the size of a dinner plate) and trim the edges with a sharp knife to make a neat circle.
  7. Gently place the pastry over top of the apricots and tuck in the edges around the outer-most apricots. With a sharp knife, make a few slits on the surface to allow steam to escape.
  8. Bake the tarte tatin for around 30-35 minutes, or until the pastry is golden-brown and you can see the caramel boiling up around the edges.
  9. Very carefully remove the pan from the oven using oven mitts or cloth to hold the handle of the pan which will be extremely hot.
  10. Leave the tart to stand for around 10 minutes to allow it to settle, then loosen the edges by running a palette knife around the edges. Place a large serving plate (preferably with a raised edge to capture any stray juices) over top of the pan and very carefully, but quickly, turn it over, You may need to jiggle the pan a bit to release the tart onto the serving plate.
  11. Serve while still warm with softly whipped cream or ice cream. PS: If you find the apricots are too tart, drizzle a little runny honey over top when serving.
Tarte Tatin doesn’t keep or store particularly well given the delicate pastry beneath the fruit: it is best served warm from the oven, but can also be served at room temperature the same day it is made. If you’re not serving it straight away, you can simply keep the tart in the pan without flipping it over until you’re ready to serve – that way the pastry won’t soften too much. If you want to serve it warm, simply pop it back into the oven at the same temperature you baked it at, for around 10-15 minutes or pop it on the stove element on a low-medium heat until the caramel is runny, run a spatula around the edge of the pastry, give the pan a gentle whack a couple of times to release the fruit and invert.
Recipe by The Kiwi Cook at https://thekiwicook.com/2018/03/15/apricot-almond-tarte-tatin/