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Apricot tarte tatin
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Prep Time:
15 minutes
Cook Time:
43 minutes
Total Time:
58 minutes
Elevate dessert with quick and easy apricot tarte tatin using puff pastry from the freezer.
Ingredients:
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 215.00 gm caster sugar
  • 1 tsp vanilla bean paste
  • 825g can apricot halves, drained
  • 50g butter, finely chopped
  • Pure cream, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Layer the pastry sheets on top of each other and press gently to seal. Trim the corners to create a round shape.
  • Combine sugar, vanilla, and 1/3 cup cold water in a heavy-based, ovenproof, 20cm (base) frying pan over low heat. Stir for 5 minutes or until sugar dissolves without boiling. Increase heat to medium-high and boil for 7 to 8 minutes until golden. Remove from heat and place apricots cut-side down in the pan, then sprinkle with butter.
  • Lay the pastry over the apricots, ensuring it's tucked in neatly at the edges. Bake until the pastry is golden and puffed, around 25-30 minutes. Let it cool in the pan for 10 minutes, then flip the tart onto a plate. Drizzle with cream, cut into wedges, and serve.

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