Apricot Tarte Tatin with Crisp Pastry
Classic Tatin made with apricot halves and a crisp, egg-free pastry, chilled first and then baked hot and fast.
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Method
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Equipment
- food processor
- cling film
- rolling pin
- 23 cm cast-iron frying pan
- small sharp knife
- large serving plate
- oven gloves
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 283 kcal |
| Protein | 3.7 g |
| Carbohydrate | 40.4 g |
| of which sugars | 23.9 g |
| of which free sugars | 13 g |
| Fat | 12.8 g |
| of which saturates | 7.8 g |
| Fibre | 2.9 g |
| Salt | 0.1 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pastry
- 150 g plain flour, plus extra for rolling
- 4 g caster sugar about 1 tsp
- 1 g fine sea salt or table salt a pinch
- 90 g cold unsalted butter, diced
- 2½ tbsp iced water add the last bit only if needed
Apricots
- 1 kg ripe apricots, halved and stoned
- 30 g unsalted butter
- 100 g caster sugar
- 1
Rub in. process the flour, sugar, salt and butter for about 5 s, until like coarse crumbs. Add the water and pulse briefly until it looks like small peas, not a ball.
- 2
Rest the dough. tip it out, knead lightly until it holds, pat into a 15 cm disc, wrap and chill at least 20 min.
- 3
Apricots. melt the butter and sugar in the pan, then arrange the apricot halves in rings, cut side up. Cook over moderate heat until the sugar turns a golden caramel, watching so it does not burn. Leave to cool completely. Cooling the fruit stops the caramel melting the butter in the pastry.
- 4
Lid. roll the pastry to a 25 cm round, lay it over the cold fruit, trim the excess and tuck the edge down. Chill 30 min.
- 5
Bake. heat the oven to 220 °C (200 °C fan). Prick the pastry all over with the knife tip and bake 20-25 min, until crisp and golden. Pricking lets steam escape so the pastry stays flat and crisp.
- 6
Turn out. leave 5 min, then flip onto the plate. If any apricots stick, lift them off and put them back in place.
Storage
Best on the day. Cover and keep in the fridge for up to 2 days; reheat in a 160 °C oven for 10 min.
