This Diana Apricot Tarte Tatin combines the rich sweetness of caramelized sugar, buttery pastry, and the soft, juicy flavour of apricots. This upside-down tart is elegant yet simple, with a beautiful amber caramel and tender apricots wrapped in golden, flaky puff pastry. It’s a perfect dessert to impress guests or to enjoy as a sweet treat on any occasion. Here’s how to create this lovely, rustic dessert.
Ingredients:
1 jar Diana apricots, drained
1/2 tsp Kalas iodized sea salt
1/2 cup granulated sugar
3 tbsp unsalted butter
1 sheet puff pastry, thawed
Instructions:
In a skillet over medium heat, sprinkle a few tablespoons of sugar in an even layer. Cook until the sugar granules begin to melt into a clear liquid. Sprinkle another layer of sugar on top and gently stir the sides of the skillet with a spatula, moving the melted sugar toward the centre. Continue this process until the entire 1/2 cup of sugar has been used.
Once all the sugar has melted, continue cooking it until it turns a deep amber colour and begins to release slight wisps of smoke, stirring occasionally to prevent burning.
Remove the skillet from heat, and slowly add the unsalted butter one tablespoon at a time, stirring until the caramel mixture is smooth. Finally, add the salt and stir well. Let the caramel cool for 10-15 minutes, or until it has hardened slightly.
Once the caramel has cooled and hardened, arrange the apricots round side down in the skillet on top of the caramel. Refrigerate the skillet while preparing the puff pastry.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the puff pastry and cut out a 12-inch circle. Carefully drape the pastry over the apricots in the skillet, and using a spoon, tuck the edges of the pastry between the apricots and the sides of the skillet. Prick the pastry all over with a fork to allow steam to escape as it bakes.
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden, and the caramel is bubbling around the edges. Remove from the oven and set aside to rest for 10-15 minutes.
To serve, work over the sink to catch any juices or caramel that may drip. Carefully flip the skillet onto a wire rack and let the tart rest for an additional 5 minutes until it’s warm. Then, slide the tart from the rack onto a serving dish.
Serve the tart warm or at room temperature with a scoop of ice cream or a dollop of freshly whipped cream. Enjoy!
This Diana Apricot Tarte Tatin is a deliciously rich dessert, with caramel-soaked apricots nestled under a crisp, buttery pastry crust. The caramel brings a deep, complex sweetness, perfectly complemented by the tender apricots and flaky puff pastry. Whether you’re celebrating a special occasion or indulging in a weekend treat, this tart is a showstopper on any table.
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