Apricot and Vanilla Tarte Tatin

Apricots have a delicious flavour and so I have used only vanilla to enhance this rather than mask it with something stronger.  


Start by rolling out the puff pastry to about the thickness of a £1 coin then use the tin or pan as a guide and cut the exact size of pastry required. Place this on a flat board and put it into the fridge until ready to use.

Next, caramelise the sugar. Place the sugar and the vanilla seeds in the frying pan and place on a medium heat.  Don’t touch it, stir it or anything – just leave it sitting there until the sugar dissolves and you achieve a golden coloured caramel.  Try not to overdo it because it will taste bitter and spoil the flavour of the fruit.

Take from the heat and immediately add the butter and apricot jam and stir well. Leave to cool completely.

When ready to assemble – preheat the oven to 200 degrees.

Place the apricots cut side down into the cool caramel then take the pastry from the fridge and place this over the top, easing it down the sides of the tin and hugging the apricots.

Place in the oven and bake for 20-25 minutes until the pastry is deep golden brown.

Take from the oven and leave it in the tin until it is just warm – too hot and the juices will run and too cold the tart will not leave the tin easily.

Invert onto the serving plate and serve with cream or icecream.

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