5 Ingredients or Fewer

Apricot tarte Tatin with pistachios

June 30, 2016
Photo by Sabine
Author Notes

Aside from tomatoes and fennel, peaches and apricots are my favorite fruit to be "tatinized" during summer. If you own a thick bottomed, cast iron baking dish , you can use this for making the caramel, otherwise I´d prefer to proceed as described in the recipe: make the caramel separately and pour into the baking dish (most of them are, like mine, thin bottomed and the caramel doesn´t work well). —Sabine

  • Makes 1 tart 24 cm/9.5 inch in diameter
  • 12 apricots approx, pits removed, halved
  • 150 grams sugar
  • 2 tablespoons butter
  • 1 handful pistachios
  • 1 packet of puff pastry
In This Recipe
  1. Cut out a circle from the puff pastry about 2cm /1 inch larger than the size of your baking tin.
  2. Make a caramel: In a thick bottomed large pan, melt sugar (with 1-2 tbsp water) over low to medium heat without stirring. Once the color turns golden to amber, after approx. 10 minutes, remove from heat and stir in the butter using a wooden spoon.
  3. Pour caramel into your baking tin.
  4. Place apricot halves neatly onto the caramel, round side down, closing gaps with one or 2 apricots cut into smaller chunks.
  5. Cover apricots with puff pastry circle, tuck edges firmly around the fruit.Gently prick pastry with a fork multiple times.
  6. Bake in a preheated oven at 180°C/350°F for about 30 minutes.
  7. While tart is baking, chop pistachios and roast without adding fat in a small pan.
  8. Take tart out of the oven, leave to cool slightly (for about 10 minutes), then invert onto a serving plate.
  9. Sprinkle with pistachios. Serve warm with an optional dollop of crème frâiche .

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