5 Ingredients or Fewer

Apricot Tarte Tatin with Pistachios

June 30, 2016
0 Ratings
Photo by Sabine
  • Makes 1 tart 24 cm/9.5 inch in diameter
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

What You'll Need
  • 12 apricots approx, pits removed, halved
  • 150 grams sugar
  • 2 tablespoons butter
  • 1 handful pistachios
  • 1 packet of puff pastry
  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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