Add to Cookbook

Apricot tarte tatin

  • 15 minutes
  • 30-35 minutes
  • 6
Apricot tarte tatin

Without a doubt, the Hintons sun-ripened, deeply fragrant apricots with nuances of almond, smothered in rich caramel under a flaky crust, make the finest summer's tart ever. These upside down tarts take so little effort to prepare, yet the finished dessert looks and tastes sensational.


  • 100 grams butter
  • ¾ cup sugar (caster is best)
  • 12-16 apricots, halved and stoned
  • 1 sheet frozen pre-rolled flaky puff pastry, defrosted


  1. Set the rack at the centre or just above the centre of the oven. Preheat the oven to 200ºC.
  2. Heat the butter in a 23-cm ovenproof frying-pan and, when melted, sprinkle in the sugar. Cook over a moderate heat until the sugar melts.
  3. Arrange the apricots in one layer in the pan, cut side up, and keep cooking until a thick amber syrup has formed - this will probably take a good 10 minutes. Once the sugar has begun to caramelise, place the pastry on top of the apricots. Pierce holes in the pastry with a fork.
  4. Bake in the preheated oven for 20 minutes or until the pastry is well cooked. Leave the tart to sit for 5 minutes before carefully turning out onto a serving plate. Allow to cool for a further 10 minutes, as the syrup will be very hot, before serving with lashings of whipped cream.

Cooks Tips

Variation - Use plums or nectarines and try a short pastry in place of puff pastry.

Comments (0)

Please login to submit a comment.