Apricot Tarte Tatin

Elena Butuc

This Apricot Tarte Tatin recipe is a delightful twist on the classic, showcasing the versatility and delicious potential of using apricots instead of the traditional apples. A hit in any family kitchen, it's been especially praised by those who usually avoid apricots, like Sofia in my household.

While the apple version remains a timeless favorite, this apricot variant stands out for its slightly crunchy texture, enriched with buttery and apricot flavors, offering a unique and highly recommended culinary experience.

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Ingredients

Metric US

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White flour

250 g

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Butter

225 g

125g for the dough + 100g for the topping

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Egg yolk

1 piece

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Salt

0.25 tsp

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Water

40 ml

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Sugar

100 g

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Vanilla Extract

1 tbsp

optional: add 1 tsp of ground ginger for extra flavor

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Apricots

500 g

Step by step

Step 1

Blend flour, 125g of softened butter, egg yolk, salt, and water in a food processor for a quick and clean process.

Hand mixing is also an option.

Step 2

Work the mixture until the dough becomes smooth.

Step 3

Form the dough into a ball, wrap in plastic, and refrigerate for 1-2 hours.

Step 4

Melt the remaining butter with sugar in a 28cm saucepan until just liquid. Stir in vanilla and, if desired, ginger.

Use a pan with metal handles for oven transfer.

Step 5

After cleaning and halving, place apricots cut-side down in the pan.

Step 6

Roll the dough into a circular shape to fit the pan.

Step 7

Cover apricots with dough, tucking the edges and pricking the surface with a fork.

Step 8

Preheat oven to 200°C (392°F) and bake for 40-45 minutes.

Step 9

Let it rest in the pan for 10 minutes before inverting onto a plate.

Step 10

Enjoy as is or with ice cream, optionally garnished with a sprinkle of sugar.

Whether you're a fan of the classic apple tarte tatin or looking to explore new flavors, this apricot version is a must-try, bringing a piece of culinary elegance to your table.