Apricot Tarte Tatin
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.
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.
Work the mixture until the dough becomes smooth.
Form the dough into a ball, wrap in plastic, and refrigerate for 1-2 hours.
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.
After cleaning and halving, place apricots cut-side down in the pan.
Roll the dough into a circular shape to fit the pan.
Cover apricots with dough, tucking the edges and pricking the surface with a fork.
Preheat oven to 200°C (392°F) and bake for 40-45 minutes.
Let it rest in the pan for 10 minutes before inverting onto a plate.
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.
