This apricot tart tatin is spiced with cardamom and made using fructose instead of sugar.
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? If so, what is it?
Apricot Tart Tatin
- 25 g butter
- 25 g fructose
- 5 cardamom pods crushed and husks removed
- 5 apricots cut in half
- 1 sheet puff pastry cut to size
- In a small, oven proof frying pan, melt the butter over a low heat on the stove
- Add the fructose and the cardamom and allow a caramel to form
- Place the apricots in the pan, cut side down and cook for a further 5 minutes
- Allow to cool before placing the puff pastry on top
- Tuck in the edges and keep in the fridge until needed
- Preheat the oven to 180° Celsius
- While the oven is preheating remove the tart tatin from the fridge
- Bake for 25 minutes
- Carefully tip out onto a plate before serving