Apricot Tarte Tatin
Apricot Tarte Tatin

Ingredients

Method

  • 75g sugar
  • 40g butter, cubed
  • 300g fresh apricots, halved and stoned (about 8 apricots)
  • 375g ready-rolled puff pastry
  • Dollop of creme fraiche, to serve
  • In a small, ovenproof frying pan, add the sugar and allow it to turn to caramel over a medium heat. Remove from the heat and stir in the butter, gently stirring for 2 minutes. Arrange the apricot halves on top, cut side down. Leave to cool.
  • Preheat the oven to 200C. Unroll the pastry, cut to size, and slide on top of the apricots (still in the pan) so it covers the frying pan. Prick the surface and bake in the oven for 25 minutes. Allow to rest for 5 minutes, then turn it upside down on a serving plate, so the pastry is at the bottom and the caramelised fruit is on top. Serve with creme fraiche, and enjoy!
30 mins
6 serving
This recipe pairs perfectly with the Henriques & Henriques Madeira NV from Madeira, Portugal.

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