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
1 tart 24 cm/9.5 inch in diameter
apricots approx, pits removed, halved
of puff pastry
In This Recipe
Cut out a circle from the puff pastry about 2cm /1 inch larger than the size of your baking tin.
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.
Pour caramel into your baking tin.
Place apricot halves neatly onto the caramel, round side down, closing gaps with one or 2 apricots cut into smaller chunks.
Cover apricots with puff pastry circle, tuck edges firmly around the fruit.Gently prick pastry with a fork multiple times.
Bake in a preheated oven at 180°C/350°F for about 30 minutes.
While tart is baking, chop pistachios and roast without adding fat in a small pan.
Take tart out of the oven, leave to cool slightly (for about 10 minutes), then invert onto a serving plate.
Sprinkle with pistachios. Serve warm with an optional dollop of crème frâiche .