Of course when I bought the apricots, I over bought again 🙁 However, not to worry, I had several packages of puff pastry in the freezer and decided to make a dessert. Tarte Tatin.
I took out the big, black skillet and set to work. Easy recipe, but the whole while I was worried about flipping it out of the skillet. So worried that while it was baking I ran upstairs and ordered an Emile Henry tarte tatin pan. Not that it would help me today, but I felt better.
Apricot Tarte Tatin
20 small apricots, halved and stoned (my new “English” word)
2 tbsp water
1/2 cup sugar
3 tbsp butter, cut into little pieces
Sliced almonds
1 pre-rolled puff pastry
Pistachio, chopped
In an oven-proof skillet, cook the water and sugar together until caramelized. Remove from the flame and stir in the butter until smooth.
Place the apricot halves on top of the caramel and sprinkle with almonds. Put the pastry on top of the skillet and trim it just inside the rim of the pan, leaving enough pastry to tuck on the sides of the apricots. Bake at 375F for 25-30 minutes. Remove, allow to cool for about 10 minutes, place a serving plate on top and flip over so that the tart lands on the plate, apricot side up. Sprinkle with the pistachio and serve with creme fraiche, ice cream or whipped cream.
looks fabulous, i love the pistachio/ice cream combo topping ~ and i love Emile!
Thank you eclectic. I’m quite the fan of Emile myself 😉
I was ogling apricots about an hour ago but didn’t buy any. Now I wish that I had.
They are very nice now Roger.
You did a great job Sens!
Thank you, I’m lucky sometimes 🙂
That looks brilliant – no new pan needed 😉
Thank you. A new pan is always needed, Dog.
Well you can’t knock the excitement of getting a new pan 😉
Who knows, I might over buy on apples someday 😉
Fantastic – and it turned out perfectly 🙂
Thank you Chica. But too much worry.
Delicious.
Thank you kale.
I absolutely love tarte tatin! I’ve never made it with apricots but it looks divine. I just so happen to have a flat of apricots that need to be used. A perfect mid-summer dessert. 🙂
Apples are the traditional version of this tart but Mme. Parret does both versions. She, of course, is my inspiration.
It really does look beautiful!
Thank you Kavey.
Really annoying! My next post is an apricot tarte tatin! Haha. How funny. We seem to cook in parallel sometimes, Rosemary. Looks great. I see you do yours with puff pastry – I’m a member of the shortcrust school of thought.
French cooks say that the crust is not of great importance; puff or short/brisee is fine. It’s the freshness of the fruit, the golden caramel and rich butter that make this a true tarte tatin.
Beautiful! I don’t know if you can ever overbuy apricots. Apricots are my favorite fruit, so I always overbuy 🙂
Can’t wait to see that Emile Henry pan! Very exciting.
Thank you Daisy. There’s no such thing as over buy. I just said that to keep Frugal’s spirits up 😀
He overbuys too, I bet, when it’s on special 😉
😀 Thanks for the laugh, I’ve been sort of tired and down since I had to flip the pan.
It looks like you did a beautiful job! I know how you feel about food and equipment though. There is a recipe that I have been sitting on for a YEAR because I can’t find the perfect glazed plate to plunk it on.
Thanks Daisy. I like to cook for fun. If I’m stressing and apprehensive about some step in the preparation, that means I’m not having fun but taking some exam I didn’t sign up for. It really did turn out nicely but the thrill was gone.
I can understand that. You do have a really cool tarte pan on its way. Can’t wait to see what you do with it 😉
Jamie Oliver pear tarte tatin 🙂
Oh! That sounds divine! Now I’m really excited for you!
Looks great! The “flip” is always rough. Do you think we can do this with peaches?
Thank you. You could certainly make this with peaches. I’m going to try pears when my Emile Henry arrives 🙂
Gorgeous dessert. I can’t picture you overbuying though.. hee, hee.
Thank you Greg 🙂
Looks fabulous! I just love apricots!
Thank you Tessa.
It looks so lovely and delicious!!
Thank you Villy 🙂
That looks wonderful! I’m not sure I could wait for 10 minutes to allow it to cool!
Thank you Georgia. I’m waiting for the khinkali dumpling recipe at your site 🙂
Oooo, looks amazing!
Thank you Savory.
Wow that tarte tatin looks so delicious, sweet and tangy. I love it