Apricot tarte tatin

Name: Apricot tarte tatin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: Type 00 flour 2 &frac13; cups; Butter softened 1.1 cups; Water cold 2.1 oz; Fine salt 0.8 tsp; Sugar ¾ cup; Butter 2.8 oz; Semi-candied apricots 20; Powdered sugar to taste

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 15 min
Cook time: 30 min
Serving: 8
Cost: Low
Note + 2 hours of rest

PRESENTATION

Recipe by
Frau Knam

If you're craving a fresh twist on a classic French dessert, the apricot tarte tatin might just be your next favorite. Really. This tasty dish swaps out the usual apples for juicy, half-candied apricots that bring a tangy and sweet flavor explosion. And here's the thing: the unique switch gives this apricot dessert its own flair, especially as the fruit turns golden and slightly caramelized during baking. All nestled under the comforting hug of pasta brisée. This crust—pretty much a staple in French baking—is buttery and just robust enough to support the gooey fruit when you flip the tart over. I mean, in France, folks love to experiment with tarte tatin. Sometimes using apples, pears, or, as in this case, the colorful taste of apricots.

What's super cool about this apricot tart is that it gives you a really summery vibe, almost like a burst of sunshine in every bite. So good. The glossy apricots on top lend it a touch of elegance, making it seem fancy, even though it’s pretty simple to make.

French homes often feature a version of tarte tatin on their dessert tables. But this apricot tarte tatin? It offers a lightness that’s perfect for sharing at the end of a meal with family or friends. People rave about how the tender fruit blends with the perfectly moist crust. It creates a tasty mix of crisp edges and sticky, sweet filling. Some like to take it up a notch with a scoop of vanilla ice cream or a dollop of whipped cream, making this apricot upside-down tart even more really really good. Seriously.

And the beauty of mastering the easy pasta brisée base? You can experiment with all sorts of fruits—think plums, peaches, or even venture into savory territory with tomatoes for a different twist. A homemade apricot tarte tatin recipe keeps things straightforward while still feeling special. French cooks have been flipping their desserts like this for ages—it's a fun way to dive into French food culture without stress. Just let the fruit do its magic, and you’ll have a dessert that’s as good to eat as it is to admire.

INGREDIENTS

for shortcrust pastry: Type 00 flour 2 ⅓ cups (300 g); Butter 1.1 cups (120 g) - softened; Water 2.1 oz (60 g) - cold; Fine salt 0.8 tsp (5 g)

for filling: Sugar ¾ cup (150 g); Butter 2.8 oz (80 g); Semi-candied apricots 20; Powdered sugar to taste

Preparation

How to prepare Apricot tarte tatin

To prepare the apricot tarte tatin, start with the shortcrust pastry. In a bowl, pour the flour and softened butter 1, cold water 2, and salt. Quickly knead the ingredients 3 until you form a dough ball 3.

Wrap it in cling film and place it in the fridge for 2 hours. In a saucepan, pour the butter and sugar 5, mix, and heat over low heat 6.

Let them melt 7, then pour the mixture into a 22 cm diameter mold 8, rotate the pan to distribute it evenly. Now place the halved apricots in a spiral, with the flat side facing down 9.

You will need to create two layers of apricots 10, press them with your palm 11 and set aside. Retrieve the shortcrust pastry 12.

Roll it out with a rolling pin 13 to a thickness of about 1/8 inch. Take a ring or a bowl slightly larger than the mold and cut out a disk of dough 14. Discard the scraps 15.

Transfer the dough disk over the pan 16, press the edges 17, and make holes in the center to release air during baking 18.

Bake in a preheated static oven at 392°F for 30 minutes. Once baked 19, flip it onto a serving plate 20 21.

The surface will be caramelized 22. Sprinkle with powdered sugar 23 and enjoy the apricot tarte tatin 34.

Storage

We recommend consuming the apricot tarte tatin right after preparation; alternatively, it can be stored for one day but will be less crispy. Freezing is not recommended.