• Dina

Apricot Tart Tatin

Caramelised apricots on a delicate layer of golden pastry, This gorgeous dessert is a classic for a reason. It was first cooked by the tatin sisters in France in their restaurant, it became a success with the guests and it became a much-loved classic.

Yields: 6 servings

Prep time: 10 minutes

Cook time: 20 minutes


7-8 medium apricots, cut into wedges

100g caster sugar

25ml water

30g unsalted butter

1 sheet ready rolled puff pastry

1 egg beaten

2 teaspoons golden demerara sugar

2 tablespoons flaked almonds

Vanilla ice cream for serving


3 ( 6”) cast iron pans, or a 9” inch pie dish or cast iron pans

Large baking pan lined with parchment paper


Cut the apricots into wedges, in a small saucepan over medium heat, put the sugar and water. 

Continue to heat without stirring until it turns golden, remove from heat and stir in the butte.

Pour the caramel mixture equally between the three cast iron pans. Arrange the apricot wedges over the caramel in a circular pattern, packing them as close together as you can.

Heat the oven to 180C ( 350 F ), line a large baking tray with parchment paper.

Layout the ready rolled puff pastry sheet, cut out 6” circles the size of the small cast iron pans.

Lay the pastry over the arranged apricots.tuck in the edges around the inside of the pans.

Brush with egg wash, and sprinkle demerara sugar over the top.

Place over a large baking tray lined with parchment paper. Bake for 20 minutes or until the tops turn golden brown and puffed. Remove the tartlets from the oven and carefully invert onto serving plates.

Scatter flaked almonds over the top and serve with vanilla ice cream.

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