APRICOT TART TATIN

APRICOT TART TATIN image

Yield 6 tarts

Number Of Ingredients 8

Previous Next

6 tablespoons butter
3/4 cup sugar
1 cinnamon stick
1/2 vanilla bean, split horizontally
1 tablespoon brandy
1 tablespoon lemon juice
9 small, firm apricots halved (or 6 large, cut into quarters)
1 sheet puff pastry, thawed according to package directions

Steps:

Preheat oven to 425°F. Melt butter in a medium saucepan until slightly bubbly. Stir in sugar with a wooden spoon, then stir in cinnamon stick and vanilla bean, stirring to release the vanilla bean seeds. Continue cooking over medium heat for about 10 minutes or until mixture is caramel colored. Deglaze pan with brandy and lemon juice, cooking until mixture forms a smooth caramel. Remove cinnamon stick and vanilla bean. Pour about 6 tablespoons of caramel into the bottom of 6 ramekins, swirling to coat bottom of dishes. Place 3 pieces of fruit into each dish and top with equal amounts of the remaining caramel sauce. Cut 6 circles of puff pastry slightly larger than each dish; press pastry into dish to cover fruit. Bake for 15 to 20 minutes or until pastry is golden brown. When cooled slightly but still slightly warm, invert tarts onto 6 dessert plates. Serve warm or at room temperature with a glass of chilled Mirassou Riesling.