Recipe For Apricot Tart Tatin

I can remember climbing over the wall of our next door neighbour when I was about 7 years old so that I could spend the afternoon playing their instead of in our own garden. Peter and David were the same age as my sister and I and we would often get together after school to spend time doing whatever we fancied. One afternoon we discovered that all the apricots were ripe on the one tree in the fruit orchard. We picked as many as we could reach and as I was quite the tree climber then, it amounted to quite a bounty. We then took our fruit up on to the garage roof and ate each and every piece of fruit we had picked. The apricots were tart and I know for sure that I ate far too many that day. Not even a week later my mother made apricot dumplings for dessert which was a treat. I found a worm in mine and for 20 years I didn’t try another apricot. Since then I’ve bought the odd punnet and each time I bite into one I am thankfully taken back to the picnic on the roof, and not the worm in the fruit memory. Apricot season is very short as the fruit ripens at once on a tree so I’ve made sure to buy these at the start of the season. With tart tatin being my go to dessert I’ve chosen to do this version for our indulgent suppers at home while we are on leave.

do you have a “go to” dessert recipe?

Apricot Tart Tatin With Creamy Lemon Orange Gelato
Apricot Tart Tatin With Creamy Lemon Orange Gelato

Apricot Tart Tatin
 
Ingredients
  • 25g butter
  • 25g sugar - I used fructose
  • 5 cardamom pods, crushed and husks removed
  • 5 apricots, cut in half
  • 1 sheet puff pastry, cut to size
Method
  1. In a small, oven proof frying pan, melt the butter over a low heat on the stove
  2. Add the sugar and the cardamom and allow a caramel to form
  3. Place the apricots in the pan, cut side down and cook for a further 5 minutes
  4. Allow to cool before placing the puff pastry on top
  5. Tuck in the edges and keep in the fridge until needed
  6. Preheat the oven to 180° Celsius
  7. While the oven is preheating remove the tart tatin from the fridge
  8. Bake for 25 minutes
  9. Carefully tip out onto a plate before serving

 

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Rating: 5.0. From 1 vote.
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24 thoughts on “Recipe For Apricot Tart Tatin

  1. I xwant a big slice right now, please & besides a lovely home-made peach sorbet! 😉

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    1. oh, thanks for another sorbet idea 🙂

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  2. It looks fantastic, Tandy. I love that you used just one pan to make the whole thing and I can make it in advance. Is a great recipe. 🙂

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    1. and this small one is enough to feed 4 very hungry people after dinner!

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  3. Mmm, nice idea. I’ve got a bowl of over-ripe apricots just begging for a use – looks like I’ve found it!
    Amanda sharing the blog ♥ The Australian Women Writers ChallengeMy Profile

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    1. that will be a great use of your apricots Amanda 🙂

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  4. My husband has similar memories of fruit picking! 😀 Alas, I grew up in the city and my parents had no fruit trees but I think it sounds idyllic 😀 We’re on the same wavelength-I made a tarte tatin the other day but a different kind!
    Lorraine @ Not Quite Nigella sharing the blog ♥ Uncle Ming’s, SydneyMy Profile

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    1. I am looking forward to reading what type of tatin you made!

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  5. What a great looking tatin!

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    1. thank you yummychunklet 🙂

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  6. A simple dessert that has to be absolutely delicious…I love apricots.

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    1. I am loving the varieties we have at the moment Karen 🙂

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  7. Very, very good. I’m mad for tarte tatin with anything. Pears, apples, onions, anything:)

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    1. I must try an onion one soon!

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  8. Great story there Tandy and I lvoe the cardamon in with the apricots!

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    1. I thought I had better think of a new spice as I always use star anise 🙂

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  9. Sounds and looks lovely.
    🙂 Mandy

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    1. thank you Mandy 🙂

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  10. What a gorgeous tart! And such a great way to use apricots!
    Joanne sharing the blog ♥ Recipe: Pasta with Roasted Vegetables and Chipotle-Goat Cheese Tomato SauceMy Profile

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    1. thank you Joanne 🙂

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  11. Apricots have such a wonderful flavour this must be brilliant 😀

    Cheers
    CCU

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    1. it is very moreish Uru 🙂

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  12. This looks divine and just perfect for the weather

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    1. Thank you Usha 🙂

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