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Apricot tarte tatin
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
French Apricot Tart: Buttery pastry filled with ripe apricots for a sweet, golden delight.
Ingredients:
  • 695g tub Australian Apricot Halves in Juice
  • 185g plain flour
  • 55g caster sugar
  • 100g chilled unsalted butter, chopped
  • 37.60 gm sour cream
  • 75g brown sugar
  • 25g butter
  • 0.63 gm ground cinnamon
  • 40.00 ml finely chopped pistachios
  • Dollop cream, to serve
Instructions:
  • Strain the apricots, saving 2 tablespoons of the juice. Blend the flour, caster sugar, unsalted butter, and sour cream until just combined. Transfer to a floured surface and knead for 1 minute until a smooth dough forms. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • In a small saucepan over medium heat, meld brown sugar, butter, cinnamon, and reserved apricot juice. Stir and simmer for 1-2 minutes until sugar dissolves, then bring to a boil. Lower the heat and simmer for 2-3 minutes until the mixture slightly thickens.
  • Preheat your oven to 200°C. Place the apricot halves tightly together, cut-side up, in a 23cm round pie pan. Drizzle 2 tablespoons of caramel over the apricots.
  • Flatten dough into a 25cm disc between 2 sheets of baking paper. Lay it over the apricots in the pan and neatly tuck in the edges.
  • Bake for 30 minutes or until the pastry is golden brown. Carefully invert onto a serving plate. Warm the leftover caramel in a saucepan over low heat. Drizzle the caramel over the tarte tatin, sprinkle with pistachios, and serve with a dollop of cream.

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