Thursday, 24 May 2012
Apricot Tart Tatin
Traditionally made with apples, tarte tatin is the perfect ending to any french feast. This recipe uses seasonal apricot's to a recipe that started out as an accident in a french kitchen but resulted in a national dish.
8-10 Ripe apricots, halved and de-stoned
150g Caster sugar
40g Butter, cubed
500g Puff Pastry
Dash of brandy
1. In a 20cm ovenproof frying pan, set the sugar over a medium heat to melt forming the caramel base,do not stir at this point otherwise the sugar will crystallise.
2. Once the sugar is a golden brown colour and thick-liquid consistency, remove from the heat and add the butter,stir gently with a wooden spoon to combine into a light brown thick sauce consistency.
3. Lay the apricot halves cut-side down into the caramel tightly packed together to cover the base of the pan in a single layer. Leave to cool for 20 minutes.
4. Roll out the pastry large enough to cover the pan to a thickness of around 2.5mm. Add the dash of brandy over the apricots and drape over the pastry, tucking in around the sides of the fruit and removing any excess pastry with a paring knife.
5. Chill for around 15 minutes and set the oven to 200C.
6. Remove the tart from the fridge and prick the pastry with a fork, bake in the oven for 25 minutes or until the pastry is golden brown.
7. Place a serving plate over the top of the pan and invert the tart onto the plate. Serve with ice cream or creme fraiche.