Apricot tarte tatin
Sticky, buttery caramel, sweet apricots and golden flaky pastry is a classic combination that everyone finds irresistible.
30 g, chilled and diced
10 individual, halved and stones removed
Ready Rolled Light Puff Pastry Sheet
Half Fat Crème Frâiche
- Put the sugar in a 25cm heavy-based ovenproof frying pan and set over a medium heat. Cook until the sugar melts and then caramelises and turns amber – don’t stir the sugar, but do give the pan a swirl occasionally. Add the butter and stir until melted. Continue to cook, stirring, over a medium heat for 2-3 minutes, until the caramel mixture is thick and syrupy.
- Reduce the heat to low, add the apricots and turn to coat. Cook for 1-2 minutes, turning the apricots regularly, until they are fully coated in the syrup. Flip the apricots so they’re cut-side up, then remove the pan from the heat and let cool for 20 minutes.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll the pastry then use a rolling pin to roll it out further so that it’s 3cm wider than it was originally. Use a 26cm plate as a template to cut out a circle, discarding the trimmings. Drape the pastry over the apricots and push down the sides. Cut 3 slits in the centre to allow steam to escape, then bake for 25-30 minutes, until the pastry is puffed and golden. Let stand for 20 minutes.
- Put a large serving plate on top of the frying pan, then carefully but quickly, invert it so the tarte tatin drops onto the plate. Serve warm with the crème fraîche spooned over.