Caramelized Apricot Tart Tatin
This exquisite Caramelized Apricot Tart Tatin combines the rich, buttery flavors of caramel with the vibrant sweetness of apricots, making it a perfect dessert for any occasion. Developed in collaboration with Mirassou Winery, this recipe showcases the delightful harmony between the caramelized fruit and the flaky puff pastry. Best enjoyed warm, this tart pairs beautifully with a chilled glass of Mirassou California Riesling, enhancing the fruity notes of the apricots while providing a refreshing contrast. For additional culinary inspiration and more wine pairings, visit cookbook.mirassou.com.
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Butter
6 tablespoons (Melted)
Sugar
3/4 cup (Granulated)
Cinnamon Stick
1 (Whole)
Vanilla Bean
1/2 (Split horizontally)
Brandy
1 tablespoon (N/A)
Lemon Juice
1 tablespoon (Freshly squeezed)
Apricots
9 small (or 6 large) (Halved or quartered)
Puff Pastry
1 sheet (Thawed according to package directions)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a medium saucepan, melt the butter over medium heat until it begins to bubble.
3
Gradually stir in the sugar, then add the cinnamon stick and the split vanilla bean. Continuously stir for about 10 minutes, until the mixture transforms into a deep caramel color.
4
Carefully deglaze the pan with the brandy and lemon juice, stirring constantly until a smooth caramel sauce is achieved.
5
Remove the cinnamon stick and vanilla bean from the caramel. Carefully pour about 6 tablespoons of the caramel into the bottom of each of the 6 ramekins, swirling to coat the bottoms evenly.
6
Halve the apricots (or quarter if large) and arrange 3 pieces in each dish.
7
Drizzle the remaining caramel sauce over the apricots, ensuring they are well-coated.
8
Using a round cutter, cut out 6 circles of puff pastry, ensuring they are slightly larger than the ramekin tops. Gently press the pastry on top of the fruit in each dish.
9
Bake in the preheated oven for 15 to 20 minutes, or until the pastry is golden brown and puffed.
10
Allow the tarts to cool for a few minutes but serve while warm. To plate, carefully invert each ramekin onto a dessert plate, revealing the beautifully caramelized apricots on top.
11
Enjoy your tart warm or at room temperature, paired with a chilled glass of Mirassou Riesling.
Nutrition Information
12.67
Fat
22.67
Carbs
1.17
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Caramelized Apricot Tart Tatin?
It is an exquisite dessert that combines rich, buttery caramel with vibrant apricots and flaky puff pastry.
What oven temperature is required for this recipe?
The oven should be preheated to 425°F (220°C).
How long does the tart need to bake?
Bake for 15 to 20 minutes, or until the puff pastry is golden brown and puffed.
What type of pastry is used in this recipe?
One sheet of puff pastry, thawed according to package directions, is used.
How do I prepare the caramel sauce?
Melt butter, stir in sugar, cinnamon, and vanilla for 10 minutes, then deglaze with brandy and lemon juice.
What is the recommended wine pairing for this tart?
It pairs beautifully with a chilled glass of Mirassou California Riesling.
How many apricots are needed?
You will need 9 small or 6 large apricots.
How many servings does this recipe provide?
This recipe is designed to be divided into 6 ramekins.
What are the nutritional calories per serving?
Each serving contains 200 calories.
How much fat is in one serving?
There are 12.67 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 22.67 grams of carbohydrates.
How much protein is in the recipe?
There is 1.17 grams of protein per serving.
What type of sugar is best for the caramel?
Granulated sugar is recommended for this recipe.
How should the vanilla bean be prepared?
The vanilla bean should be split horizontally before being added to the mixture.
What is the purpose of the brandy in this recipe?
The brandy is used to carefully deglaze the pan and create a smooth caramel sauce.
How should the apricots be arranged in the ramekins?
Arrange 3 pieces of halved or quartered apricots in the bottom of each ramekin.
Should the tarts be served hot or cold?
The tarts are best enjoyed warm or at room temperature.
How do I plate the Tart Tatin?
Carefully invert each ramekin onto a dessert plate to reveal the caramelized fruit on top.
When should I remove the cinnamon stick and vanilla bean?
Remove them from the caramel sauce before pouring the sauce into the ramekins.
How do I ensure the pastry fits the ramekins?
Use a round cutter to cut circles slightly larger than the ramekin tops.
What color should the caramel be before deglazing?
The mixture should be stirred until it transforms into a deep caramel color.
How much butter is used in the recipe?
The recipe calls for 6 tablespoons of melted butter.
Is fresh lemon juice required?
The recipe specifies 1 tablespoon of freshly squeezed lemon juice.
Who collaborated on this recipe?
This recipe was developed in collaboration with Mirassou Winery.
What is the total number of ingredients?
There are 8 main ingredients used in this recipe.
How should the caramel be distributed among ramekins?
Pour about 6 tablespoons of caramel into the bottom of each of the 6 ramekins.
What should I do if my apricots are large?
If the apricots are large, you should quarter them instead of halving them.
How long should the tarts cool before serving?
Allow the tarts to cool for just a few minutes before inverting and serving while warm.
What is a key tip for the puff pastry?
Gently press the pastry on top of the fruit in each dish before baking.
Where can I find more wine pairing inspiration?
You can visit cookbook.mirassou.com for more culinary inspiration and wine pairings.