Caramelized Apricot Tarte Tatin
This Caramelized Apricot Tarte Tatin brings together the rich flavors of tart apricots and sweet caramel, creating a delightful balance that will tantalize your taste buds. As the apricots bake, their natural acidity transforms into a delectable sweet-and-sour essence, while the buttery pastry adds a lovely crunch. Perfect for special occasions or a cozy family dessert, this elegant dish is sure to impress. Make sure to serve it warm, with the caramel sauce drizzled generously over each slice for a truly indulgent experience.
8
Servings
275
Calories
6
Ingredients
Ingredients
Flour
1 cup (all-purpose, sifted)
Unsalted Butter
1/3 cup (cold, diced)
Salt
1 pinch (fine sea salt)
Sugar
3/4 cup (granulated)
Apricots
8-12 (halved and pitted)
Ice Water
2 tbsp (chilled)
Instructions
1
In a food processor, combine the flour, cold diced butter, and a pinch of salt. Pulse until the mixture resembles fine breadcrumbs.
2
Gradually add 2 tablespoons of ice water and pulse until the dough comes together. Turn the pastry out onto a floured surface, form it into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3
On a floured surface, roll the chilled pastry into a 10-inch circle. Transfer it onto a baking sheet and place it back in the refrigerator until ready to use.
4
Preheat the oven to 425°F (220°C).
5
In an ovenproof 9-inch (23-cm) frying pan, combine 3/4 cup sugar with 1/2 cup water over low heat. Stir until sugar dissolves, then increase heat to high, cooking without stirring. Swirl the pan gently until the caramel takes on a medium golden color.
6
Remove the pan from heat and carefully place the apricot halves, cut side down, in the hot caramel, arranging them in tight concentric circles. Exercise caution, as the caramel is extremely hot.
7
Once the bubbling subsides, gently place the rolled pastry on top of the apricots, tucking in the edges. The warmth of the pan will slightly soften the pastry.
8
Bake in the preheated oven for 10 minutes, then reduce temperature to 350°F (180°C) and bake for an additional 10 minutes or until the pastry is puffed and golden brown, with some caramel bubbling over the edges.
9
After baking, let the tart rest for at least 15 minutes. To serve, ensure the edges of the pastry are loose, then place a large plate with a lip on top of the pan. Quickly flip the tart and plate over to release it.
Nutrition Information
11.25g
Fat
40g
Carbs
3.125g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Caramelized Apricot Tarte Tatin?
It is an elegant French dessert featuring tart apricots and sweet caramel baked under a buttery pastry crust.
How many servings does this recipe yield?
This recipe makes 8 servings.
How many calories are in one serving of the apricot tart?
There are 275 calories per serving.
What are the primary ingredients for the pastry?
The pastry requires 1 cup of all-purpose flour, 1/3 cup cold diced unsalted butter, a pinch of salt, and 2 tablespoons of ice water.
How many apricots are needed?
You will need 8 to 12 apricots, halved and pitted.
How much sugar is used for the caramel base?
The recipe calls for 3/4 cup of granulated sugar.
What is the fat content per serving?
Each serving contains 11.25g of fat.
How much protein is in a slice of the tart?
Each slice provides 3.125g of protein.
How many carbohydrates are in a serving?
There are 40g of carbohydrates per serving.
How should the pastry dough be prepared initially?
Combine flour, cold butter, and salt in a food processor and pulse until it resembles fine breadcrumbs.
How long should the pastry dough be refrigerated?
The dough should be refrigerated for at least 30 minutes before rolling.
What size should the pastry circle be?
Roll the chilled pastry into a 10-inch circle.
What type of pan should I use to make the caramel and bake the tart?
Use an ovenproof 9-inch (23-cm) frying pan.
What is the initial oven temperature?
Preheat the oven to 425°F (220°C).
How do you make the caramel?
Combine sugar and water over low heat until dissolved, then increase heat to high without stirring until it reaches a medium golden color.
How should the apricots be arranged in the pan?
Place them cut side down in tight concentric circles within the hot caramel.
When do you place the pastry over the apricots?
Place the pastry on top once the caramel bubbling subsides, tucking in the edges.
What are the two baking stages?
Bake for 10 minutes at 425°F, then reduce to 350°F and bake for another 10 minutes.
How do I know when the tart is finished baking?
The pastry should be puffed and golden brown with caramel bubbling over the edges.
How long should the tart rest after leaving the oven?
Let the tart rest for at least 15 minutes before serving.
How do you flip the Tarte Tatin?
Place a large plate with a lip on top of the pan and quickly flip it over to release the tart.
Should the tart be served warm or cold?
It is best served warm with caramel sauce drizzled over each slice.
Is this recipe suitable for special occasions?
Yes, its elegant presentation makes it perfect for special occasions or cozy family desserts.
What is the flavor profile of the cooked apricots?
The natural acidity of the apricots transforms into a sweet-and-sour essence when baked.
What type of salt is recommended?
Fine sea salt is recommended for the pastry.
How many ingredients are in this recipe total?
There are 6 main ingredients: flour, butter, salt, sugar, apricots, and ice water.
Do I need to stir the sugar while making the caramel?
No, once the heat is increased to high, you should cook it without stirring, only swirling the pan gently.
Can I prepare the pastry by hand?
While the recipe suggests a food processor, you can pulse the ingredients manually until they reach the breadcrumb stage.
What is the total baking time?
The total baking time is approximately 20 minutes.
What tags define this dish?
Tags include tarte tatin, apricots, dessert, caramel, tart, baked fruit, and French dessert.