A wonderful Apricot Tarte Tatin
This upside-down puff pastry apricot tart or Tarte Tatin is so good! This is why we love it:
- fresh, light, fruity, and slightly tart apricot filling
- the puff pastry is flaky and crunchy and holds the filling beautifully
- a delicious dessert for summer celebrations
- it's all made in just one pan
- no mixers or other fancy equipment needed
How to make Apricot Tarte Tatin at home
You can already find a recipe for a classic Apple Tarte Tatin on the blog. Today we're sharing a summer edition. Apricot Tarte Tatin is sweet, delicious, and simply made. This dessert takes a little bit more time and is especially great for weekends, celebrations, and special occasions. You can find the whole recipe below, but we would love to walk you through the steps so it will be easier to make the recipe.
- Cut a circle out from the cold puff pastry. This will be the base for our tart. Make sure to always use a cold puff pastry. Brush it with melted butter and prick it with a fork to allow steam to escape while baking.
- Clean the apricots, cut them in half, and remove the kernel.
- Prepare the caramel, and add the apricots, vanilla, and butter.
- Arrange the apricots tightly together in a skillet.
- Place the puff pastry over the apricots.
- Bake in the oven, leave to cool, then serve.
How to make Apricot Tarte Tatin your own
You don't need additional ingredients to improve it, but you can make it your own. We recommend:
- sprinkle with fresh Lemon Verbena leaves
- sprinkle with almond flakes for some crunchiness
- add thyme leaves right before serving
- sprinkle with fresh lavender
- serve with a scoop of vanilla ice cream
Storing and Making ahead
This Apricot Tarte Tatin is best eaten freshly prepared to get the best texture and to enjoy that crunchy baked puff pastry.
You can make this Tarte Tatin recipe ahead too. Make the apricot caramel filling. Cool to room temperature, then store in a fridge for up to a day. When you continue with the recipe, remove all of the liquid, place the puff pastry circle on top of the apricot, and follow the rest of the recipe. In this case, you will need to bake the tart for 8 - 10 minutes longer.
Try these wonderful apricot desserts
- Apricot Cream Cheese Danish Pastries
- No-churn Vanilla and Apricot Ice Cream
- Apricot Hazelnut Tart
- Apricot Crostata
- Apricot Jam with Vanilla
- Apricot Compote
Thanks, Spar Slovenija for all the amazing ingredients and for sponsoring this post.
METHOD
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puff pastry
Take the puff pastry from the fridge. Place the pastry over a sheet of parchment paper, then place a 26 cm (10 1/2 - inch) plate in the center of the pastry, ensuring it covers the pastry completely. Using a knife, cut out a circle the size of the plate. Remove the leftover puff pastry. Brush the circle with melted butter and prick it with a fork. Transfer the prepared pastry with the parchment paper to a baking sheet and place it in the fridge or, even better, in a freezer until needed. Place a rack in the middle of the oven and preheat to 200 °C / 390 °F or 190 °C / 375 °F (fan-assisted oven).
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apricots and caramel
Cut the apricots in half and remove the kernels. Place a 24 cm (9 1/2 - inch) oven-safe skillet over medium heat. Add the sugar and cook for about 6 - 8 minutes, until the sugar dissolves and the caramel is beautifully golden brown. Don't stir the sugar, but feel free to shake the saucepan in a circular motion from time to time to evenly distribute the sugar. Remove from the heat, and add small cubes of butter and vanilla paste. Add the apricots and stir to combine to coat the apricots evenly. Arrange the apricots evenly over the pan and set aside for 5 minutes for the apricots to cool slightly.
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bake the apricot tarte tatin
Take the prepared puff pastry from the fridge or freezer and place it on top. Tuck the pastry down the sides of the pan. Transfer the skillet with the Apricot Tarte Tatin into the preheated oven on the middle rack. Bake for 20 minutes at 200 °C / 390 °F or at 190 °C / 375 °F if you are using a fan-assisted oven. Bake until the pastry is beautifully golden-brown and baked.
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Apricot Tarte Tatin
Remove the baked Apricot Tarte Tatin from the oven. Leave in a skillet for one hour to cool. Place a large plate on top of the skillet and carefully pour the caramel from the Tarte Tatin into a small bowl. Then place a large serving plate on top of the puff pastry and invert. Carefully remove the skillet, cut into six equal slices, and serve with vanilla ice cream or whipped cream and some of that preserved caramel from baking.
