Apricot Tarte Tatin
Inroduction
About this Recipe
By: Sheridan Rogers
Make this glorious upside down tart while apricots are in season. Serve it warm with cream and vanilla ice cream, and hang the consequences.
Ingredients
- plain unbleached flour 200g
- caster sugar 1 teaspoon
- salt a pinch
- cold unsalted butter 100g, cut into small pieces
- cold water 2 – 3 tablespoons
- fresh ripe unpeeled apricots 700g, cut in halves, stones discarded
- unsalted butter 75g
- sugar 200g
For the pastry: mix together the flour, sugar, salt and butter. Add water and mix with the tips of your fingers until all is incorporated, adding more water if needed. Press into a compact ball. Wrap in plastic wrap and leave to rest in the refrigerator for 30 minutes. Preheat oven to 220C (200C fan-forced). Line the bottom and sides of a 25cm shallow cake tin with baking paper. For the apricots: melt the butter and sugar in a frying pan. Add the apricots and cook for 10 minutes until they begin to soften and sugar has caramelised. Use tongs to arrange the apricots cut side down over baking paper in tin. Pour over the caramel. On a lightly floured board or bench top, roll out pastry to a circle slightly larger than the cake tin. Fit over the apricots and push the overhang into sides of the tin. Bake in preheated oven for 30 minutes or until pastry is golden. Remove from oven and leave to stand 10 minutes. Run a knife around the edge of the tin to ensure the pastry doesn’t stick. Place a large plate on top of the pastry and, using a thick tea towel or oven gloves, turn the tin over quickly so the pastry is on the bottom. Tip: add the zest of one medium lemon or orange to the pastry for more flavour.