Apricot tatin

Apricot tatin

I saw this recipe in Let’s Eat the World‘s newsletter. Many moons ago, when we were still working, we helped to develop Cook’n with Class‘s website and I even attended a bread course taught by Eric. They’ve now branched out to culinary tours in more far-flung places, while still running their cookery school in Paris.

This recipe though is very French. I was hooked as soon as I saw the combination of apricots and rosemary — I already know it’s a match made in heaven. Plus I love a tatin, and it’s apricot season. I’ve adjusted it slightly, and while their recipe calls for it to be served with whipped cream with pistachio paste folded in, I just served it with crème fraîche. Absolutely delicious and so easy to make.

I made a small tart in a 20-cm frying pan, and quantities here are for that. It will serve four, or two very greedy people ::cough::. Increase quantities for a larger tart.

8-10 not too ripe apricots
1 sprig rosemary
1 round of puff pastry (or a pack rolled out to required size)
100 g sugar
60 g butter
lemon juice (optional)
cream or ice cream to serve

I used an oven-proof frying pan and made the caramel directly in it. If you don’t have one, make the caramel in a pan and then pour it into a tart tin of the desired size (not a loose-bottomed one!).

Strip the leaves from the rosemary sprig and chop them finely. Put the sugar and butter in a pan over moderate heat, add the rosemary, and let them melt. If you’re worried about the sugar crystallising, you can add a squirt of lemon juice. Once the mixture is melted, raise the heat and stir occasionally until the caramel is a light golden brown (it will cook more in the oven). Remove from the heat. Preheat the oven to 180C.

Halve the apricots, remove the stones and arrange them on top of the caramel, packed as close as possible. Remember to place them cut side up, because the bottom will be the top when you turn it out. Bake for about 15-20 minutes, until the apricots have softened slightly but are not collapsing.

Let the apricots cool slightly. Roll out your pastry, or cut your circle to size (slightly bigger than the pan/tart tin). When the apricots are lukewarm, place the pastry over the top and tuck the edges down the side of the tin/pan. Trim off any excess and cut a couple of slits for steam to escape. Return to the oven for 20-25 minutes, until the pastry is golden and risen, and the juices bubbling up are a light mahogany colour. Let the tart sit for a few minutes, then invert a plate over the pan and carefully flip the whole thing over to unmould the tart. Serve warm with cream or ice cream.

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