Best Apricot Tarte Tatin Recipes

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APRICOT TARTE TATIN



Apricot Tarte Tatin image

Provided by Moira Hodgson

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup unbleached all-purpose flour
6 tablespoons cold unsalted butter cut into small pieces
1 teaspoon sugar
A pinch of salt
About 2 tablespoons ice water
2 pounds apricots
2 tablespoons unsalted butter
1/2 cup sugar

Steps:

  • Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
  • Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
  • Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
  • Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
  • Preheat oven to 425 degrees.
  • Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
  • Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 40 milligrams, Sugar 24 grams, TransFat 0 grams

APRICOT TARTE TATIN



Apricot Tarte Tatin image

Apricots become more acidic with cooking and that gives this tart a delicious sweet-and-sour quality. The eventual amount of caramel sauce depends on the juiciness of the apricots. Turn the cooked tart onto a large plate with a lip to catch it all. From the LCBO magazine.

Provided by evelynathens

Categories     Tarts

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup flour
1/3 cup cold unsalted butter, diced
1 pinch salt
3/4 cup sugar
8 -12 apricots, halved and pit removed

Steps:

  • Place the flour, butter and salt in a food processor. Pulse until the mixture resembles fine bread crumbs, then add 2 tbsp (25 mL) ice water. Continue to pulse just until the pastry comes together. Turn the pastry onto a floured surface and form into a ball, flatten, then wrap in plastic wrap and refrigerate for 30 minutes.
  • Place the pastry on a floured surface and roll into a 10-inch (25-cm) circle, place on a baking sheet and refrigerate until ready to use.
  • Preheat the oven to 425°F (220°C).
  • Place the sugar in an ovenproof 9-inch (23-cm) frying pan. Add ½ cup (125 mL) water and place over low heat. Stir until the sugar dissolves then increase the heat to high and cook without stirring until the mixture turns a medium caramel colour. Carefully shake the pan from time to time so that the sugar caramelizes evenly.
  • Remove the pan from the heat and very carefully place the apricots, cut-side down, in pan, forming tight concentric circles. Remember the caramel is very hot.
  • Once the caramel has stopped bubbling, place the pastry on top of the apricots, tucking in the edges. (The warmth of the pan and fruit will soften the pastry.) Place the pan in the oven and bake for 10 minutes. Lower the oven temperature to 350°F (180°C) and continue to bake for another 10 minutes or until the pastry is puffed and lightly browned. Some caramel will bubble up over the pastry.
  • Remove the tart from the oven, remembering the handle is very hot, and let it sit for at least 15 minutes before turning the tart out. Make sure the edges of the pastry are loose, then place a large plate with a lip over the pan and quickly flip the tart and plate over.

Nutrition Facts :

Apricot Tarte Tatin Recipes

If you are looking for a delicious and impressive dessert to impress your guests, apricot tarte tatin is a perfect choice. This classic French dessert consists of caramelized apricots baked on top of a layer of buttery pastry. The result is a beautiful and flavorful dessert that will leave everyone wanting more.

What is Tarte Tatin?

Tarte Tatin is a famous French dessert that originated in the town of Lamotte-Beuvron in the Loir-et-Cher region. The Tatin sisters, who ran a hotel in the town, accidentally created this dessert in the late 19th century. They were trying to make an apple pie, but they left the apples cooking in butter and sugar for too long. Instead of throwing away the caramelized apples, they placed a layer of pastry on top and baked the whole thing in the oven. When they flipped the dish over, they were surprised to find that the apples had formed a beautiful caramelized crust. Tarte Tatin was born.

How to Make Apricot Tarte Tatin

Here are the steps to making a perfect apricot tarte tatin:

  1. Make the Pastry: You can use either puff pastry or shortcrust pastry to make the base for your tarte tatin. If you are short on time, you can use store-bought pastry, but homemade pastry will take your tarte tatin to the next level.
  2. Caramelize the Apricots: Slice your apricots in half and remove the pit. In a large frying pan, melt some butter and sugar until it starts to turn golden brown. Then add the apricot halves, cut-side down, and cook them until they are caramelized.
  3. Assemble the Tarte Tatin: Arrange the caramelized apricots in a circle at the bottom of a round cake tin. Then carefully place the pastry on top of the apricots, making sure to tuck the edges in around the apricots.
  4. Bake the Tarte Tatin: Bake the tarte tatin in the oven until the pastry is golden brown and the apricots are tender. Then, carefully flip the tarte tatin over onto a serving plate, so that the caramelized apricots are on top.
Variations on Apricot Tarte Tatin

While the classic apricot tarte tatin recipe is delicious, you can always mix things up by adding other ingredients or changing the pastry. Here are some ideas:

  • Use Different Fruits: You can make tarte tatin with any type of fruit, such as peaches, pears, or plums. Just adjust the cooking time and sugar according to the fruit you choose.
  • Add Spices: Add some cinnamon, nutmeg, or ginger to the caramel for a warm and spicy flavor.
  • Top with Whipped Cream or Ice Cream: A dollop of whipped cream or a scoop of vanilla ice cream is the perfect accompaniment to the sweet and buttery tarte tatin.
  • Use Filo Pastry: For a lighter and crispier base, use filo pastry instead of traditional shortcrust or puff pastry.
Serving and Storage

Apricot tarte tatin is best served warm or at room temperature, with a dollop of whipped cream or scoop of ice cream on top. It can be stored in the fridge for up to two days, but it is best eaten on the day it is made. You can also freeze the tarte tatin for up to two months, but make sure to wrap it tightly in foil or clingfilm to avoid freezer burn.

Conclusion

Apricot tarte tatin is a simple but elegant dessert that is perfect for any occasion. With a few simple ingredients and some basic baking skills, you can create a beautiful and delicious dessert that your guests will love. Whether you stick to the classic recipe or add your own personal twist, apricot tarte tatin is sure to impress.

Apricot tarte tatin is a delightful dessert that you can make for any occasion. This dessert is a combination of sweet and tangy flavors, with a flaky crust and caramelized apricots on top. If you are planning to make apricot tarte tatin, then there are certain tips that you need to keep in mind. This article will provide you with some valuable tips to ensure that your apricot tarte tatin turns out perfectly.

1. Choosing the Right Apricots

When making apricot tarte tatin, it is essential to choose the right apricots. The apricots should be fresh, ripe, and juicy. Avoid using apricots that are too ripe, as they will become mushy when cooked. Ensure that the apricots are firm to the touch, and the skin is smooth and not wrinkled. You can also use canned apricots, but fresh apricots give the dessert a fresher taste.

2. Preparing the Apricots

The next step is to prepare the apricots. Wash the apricots thoroughly under running water and pat them dry with a paper towel. Cut the apricots in half and remove the pit. You can also slice the apricots into wedges if you prefer. Ensure that the apricots are of the same size, so they cook evenly.

3. Making the Caramel

The caramel is an essential component of the apricot tarte tatin. To make the caramel, you need to heat granulated sugar in a heavy-bottomed saucepan over medium heat. Stir the sugar continuously until it melts and turns into a golden brown color. Be careful not to burn the sugar, as it can be challenging to work with burnt caramel. Once the caramel is ready, pour it into a 9-inch oven-safe skillet and let it cool.

4. Arranging the Apricots

Once the caramel is cooled, arrange the apricots on top of it. Ensure that the apricots are arranged in a neat and tidy circular pattern. You can also add some sliced almonds on top of the apricots for added texture and flavor.

5. Making the Dough

To make the dough for the apricot tarte tatin, you need to use a basic pie dough recipe. Ensure that you use chilled butter and ice-cold water to make the dough. The dough should be chilled for at least 30 minutes before rolling it out.

6. Assembling the Tarte Tatin

Once the dough is chilled, roll it out into a circle that is slightly larger than the skillet. Place the dough on top of the apricots and tuck the edges into the skillet, creating a neat and tidy border. Use a knife to cut a few slits on top of the dough to allow steam to escape.

7. Baking the Tarte Tatin

Preheat your oven to 375°F and bake the apricot tarte tatin for approximately 30-35 minutes. Ensure that the crust is golden brown and the filling is bubbling. Once the tarte tatin is baked, let it cool for 10-15 minutes before serving.

8. Serving the Tarte Tatin

To serve the apricot tarte tatin, carefully invert it onto a plate. You will have a beautiful golden brown crust and caramelized apricots on top. Cut the tarte tatin into slices and serve it warm with a scoop of vanilla ice cream or fresh whipped cream.

Conclusion

Apricot tarte tatin is a delicious dessert that can be made with some basic ingredients. By following the above tips, you can ensure that your apricot tarte tatin turns out perfectly. Remember to choose fresh apricots, make the caramel carefully, arrange the apricots neatly, and bake the tarte tatin till the crust is golden brown. Serve it warm with some vanilla ice cream or whipped cream, and you will have a dessert that everyone will love.

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