Apricot Tarte Tatin

Hello food lovers,

I think everyone knows the apple Tarte Tatin – personally I love it! ;-P

Since apricot season is here, I wanted to offer you a summer version of the Tatin.

Let's go for an apricot Tarte Tatin!

This recipe can be made in a vegan version.

For a 24 cm tart tin, you will need:

- 11-12 medium-sized apricots

Shortcrust pastry

- 150g flour

- 75g butter (plant-based butter)

- 2 pinches of salt

- 1 tsp vanilla extract

- 37g water

Caramel

- 100g sugar

- 25g + 55g water

- 1 vanilla pod

- 20g butter (plant-based butter)

Shortcrust pastry

First, we will make the shortcrust pastry, as it will need to rest in the fridge for a minimum of 30 minutes.

In a large bowl, add 150g flour and 75g butter (plant-based butter) very cold.

Add 2 pinches of salt then rub the dough using the flat beater (K) of your mixer.

The consistency of the dough should resemble a crumble.

Add 37g water and 1 tsp vanilla extract using measuring spoons.

Still using the flat beater (K), mix for just a few seconds at speed 1.

It is really important not to overmix. Finish mixing the dough by hand until you get a ball.

If you overmix the dough, the gluten will activate and cause the dough to puff up. That's not what we want – we'd like a nice smooth pastry after baking. :o)

Place the dough ball on a sheet of baking paper and flour it.

Roll out the dough using a large rolling pin, use 3 mm biscuit bars to achieve an even thickness.

Check that the size of the dough is right for the tin you are using, which is 24 cm in diameter.

Place the dough on a perforated baking tray and transfer it to the fridge while you prepare the caramel.

Caramel

We will now prepare the caramel for our tart.

In a saucepan, add 100g sugar and 25g water.

Heat the sugar and water over medium heat.

The caramel will form gently – this may take a few minutes depending on your hob.

No need to stir the caramel, just lift the saucepan from time to time and swirl it so the caramel forms evenly.

Once the caramel has a nice golden colour, add 55g water to stop the cooking.

Using a whisk, mix well and add a vanilla pod split in half lengthways.

Return the saucepan to medium heat and cook for about 2 to 3 minutes – the caramel will thicken slightly like a syrup.

Once the caramel is ready, remove it from the heat and take out the vanilla pod – be careful not to burn yourself!

Add 20g butter (plant-based butter) and mix well.

For this recipe, I used a 24 cm diameter tart tin.

Before pouring the caramel into the tin, we will cut the pastry to the right size. To do this, place the tin upside down on your shortcrust pastry and cut around it with a knife.

Put the pastry back in the fridge while we finish preparing the rest.

Also prepare a round of baking paper the size of the base of the tin – this will allow easy unmoulding after baking. :o)

Place the tin on the baking paper, trace around it and cut it out.

Place the round of baking paper at the bottom of the tin.

Pour the caramel into the bottom of the tin and spread it evenly using a small offset spatula.

Preheat your oven to 220°C fan-assisted.

Prepare 11 to 12 apricots depending on size, cut them in half and remove the stone.

Place the apricot halves on the caramel with the cut side facing up, so the rounded side of the fruit sits against the tin.

Using a pastry docker, prick your shortcrust pastry to prevent it from puffing up during baking.

Place the pastry on top of the apricots and tuck it between the tin and the apricots to cover everything well.

Bake for 25 minutes in the middle of the oven preheated.

Once the tart is baked, let it cool for 10 minutes before unmoulding.

Turn it out onto a plate or serving board.

And there we have it – our tart is ready to enjoy warm or cold.

It will keep for 2 days in the fridge well wrapped in a box.

I hope you enjoy this Tarte Tatin with its summery flavours. :-P

Wishing you a lovely Sunday, food lovers.

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.