Apricot tarte tatin
1 cup(s), (150g)
Reduced fat oil spread
⅓ cup(s), (75g)
Vanilla bean paste
Apricot, canned in natural juice, drained
800 g, (2 x 400g cans) halved
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a 20cm (base measurement) round cake tin with oil. Line the base with baking paper.
- Combine flour and icing sugar in a large bowl. Rub in half the spread until combined and the mixture resembles fine breadcrumbs. Add the egg yolk and 2 tablespoons of cold water and stir with a fork to make a soft dough. Turn onto a lightly floured surface and knead for 30 seconds or until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Heat a medium non-stick frying pan over medium-high heat. Sprinkle the caster sugar over base of pan. Cook, shaking pan gently, for 3-4 minutes or until sugar dissolves and is golden brown. Set aside to cool slightly. Add the remaining spread, 2 tablespoons of water and the vanilla. Return pan to medium-low heat and cook, stirring occasionally, for 5 minutes or until the caramel dissolves and the mixture thickens slightly.
- Pour the caramel over base of prepared tin. Arrange apricot, cut-side up, over caramel.
- Place pastry between two sheets of baking paper and roll to form a 21cm disc. Cover the apricot with the pastry, tucking pastry in around the edge. Bake for 25-30 minutes or until the pastry is golden brown. Set aside for 5 minutes to cool slightly before turning onto a serving plate.