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Easy Tarte Tatin

This recipe is really foolproof and can be made with any stone fruit. Today I used apricots and it was really delicious!!

1 packet ready made puff pastry
2 T of butter
80g of castor sugar
7 or so stoned and halved apricots
1 egg, beaten with a t of milk
Preheat oven to 190 deg C
Roll pastry to a thickness of about 1cm
Put your oven proof Tarte pan over the pastry and cut out a circle 2 to 4 cms larger than the tin
Chill this for 30 mins
Melt butter and castor sugar in the tarte pan
As soon as the mixture turns slightly golden add apricot halves skin side up, filling the pan completely. Cook over a medium heat until tender. Depending on the ripeness/type/size of the fruit, this could take anywhere from 10 to 20 mins.
Place the pastry circle over the fruit and tuck in the sides. Cut a small X in the centre and brush with the beaten egg and milk.
Place in the oven centre for 15 to 20mins or until pastry is cooked and golden brown. Let cool for a bit before turning out by placing a plate over the pan and turning it over VERY QUICKLY.
Serve warm with a scoop of vanilla ice cream, thick Greek yoghurt or cream.
Serves 6
T = tablespoon
t = teaspoon

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