Apricot Tatin Pie (Tarte tatin aux abricots)
This upside-down fruit tart, is yummy version of the French classic apple tarte tatin. With this recipe we add a touch of sunshine to your table by simply replacing the apples by apricots.
I suggest you to read my post regarding the history and the origins of the tarte tatin here: Tarte tatin (Tatin Pie)
Puff pastry about 500g
1gk of apricots halves, drained
2 tablespoons of unsalted butter
Half a cup of sugar
2 teaspoons of ground cinnamon
First of all you have to get some fresh apricots to the local market.
Here the Calvisson market located nearby Nîmes. It is open every Sunday morning. Not a very fancy market but everything is there from local fruits to organic fresh veggies.
1) Caramelize the apricots in a frying pan. First put the sugar in the pan and heat it over medium heat. You will see that the sugar start to melt for finally getting that golden brown caramel color you want to get. Be very careful not to burn it! If your caramel is burnt then it is over! So once it gets this golden brown colour, just swirl it a bit and you are good, just cool it down. Then add the apricots in the caramel and cook them gently over a slow heat until they become soft.
2) Preheat the oven to 200C
3) Put the apricots in a cake tin and add a teaspoon of ground cinnamon that you are going to spread all over the top. Cut the puff pastry into a disc shape then put it on top of the apricots and cut off the excess of the dough. Pay attention to put the edges of the dough all over the apricots, and gently push it down on the sides. Important: Prick the pastry dough with a fork so the steam could escape once in the oven.
4) Place the pie in the oven and bake it between 30 to 45min max. You know it will be ready once the pastry become golden brown.
5) Remove the pie and let it cool down for about 10 minutes. Then place a serving plate onto the top of the pie and in a firm a quick movement turn it out…
“Hop la”! Gently remove the naughty apricots that may have stick to the cake tin,
and spread the equivalent of a teaspoon of ground cinnamon all over the pie and voila!
For the aficionados of desserts… you can serve it “a la mode” with a vanilla ice cream and a bit of whipping cream (Crème Chantilly). It will be the perfect match to get along with your cup of espresso.
Ben – The South of France