Deliciously Rich Apricot Tarte Tatin

by Micaela Harrasser August 14, 2023

August 14, 2023

This delicious, indulgent dessert is the summery take on the classic tarte tatin. Delicious, caramelized apricots sitting on a rich shortcrust crust. Amazing!

It’s super easy to make – and if you want to cut times even further you can also use a store-bough pastry. It won’t be as good though 😉 I decided to use these gorgeous apricots because I had many left – you could also try with another summer fruit like plums, or peaches. If you want a dairy free recipe, you can swap the butter with a vegan alternative (I like the brand Violife). Enjoy! 😀

[ratings]

Deliciously Rich Apricot Tarte Tatin

Serves: 4 Prep Time: 20 miin Cooking Time: 35-40 min 35-40 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 16cm cake tin

10 apricots sliced in half

For the caramel sauce:

100g sugar
40g butter
50g water

For the pastry:

180g flour (I did 100g spelt, 80g Manitoba)
90g cold butter
1 egg yolk
1 tbsp water

Instructions

First, let’s make the crust base.
In a bowl, add the sieved flour and the cubed butter.
Start mixing with your hands, breaking down the butter pieces to make a grainy consistency.
Do not work it for too long (we don’t want to melt the butter).
Add the egg yolk, a splash of water and mix well until you get an even consistency.
You can transfer it to a worktop if easier.
As soon as you get an even, smooth block, cover it in clingfilm and transfer to the fridge for at least 30 min.
When this time has passed, turn the oven on to 180C.
Make the caramel sauce: in a small pot, add the water and sugar.
Heat up on medium heat, without stirring, until it starts bubbling and you see the caramel forming.
Turn off the heat, add the butter and mix to combine.
Add the caramel to the bottom of the cake tin (make sure the cake tin does not have any possible leaking spot, so try to not use a tin with a removable bottom).
Add the chopped apricots on top, with the outer part dipping into the caramel.
Make sure to cover as much of the bottom as possible.
Take the pastry out of the fridge an roll it out to about ½ cm thickness.
Transfer to the cake and cover the apricots completely.
Place in the lower part of the oven, and cook for 30-40 min until the pastry looks nice and golden.
Take out of the oven and let it cool for about 30 min before turning it upside down, so that the caramel can solidify a bit. Enjoy!