Like the song goes, “It’s the most wonderful time of the year….” That would be when summer fruit hits the supermarkets and just about every other place that sells produce. All this vibrant seasonal fruit is just right for a fresh apricot tarte tatin. It’s an upside-down tart where the fruit is caramelized in butter and sugar. Typically it involves apples, but you can save those for the cold weather. Apricots are at their peak right now and they fill in quit nicely for the most beautiful summer dessert you’ve ever seen (and tasted).
Apricots vs. Apples: Apples and apricots taste completely different. But their size and texture (firm and not as juicy as other fruit) are similar enough that they’re almost interchangeable in this tarte tatin recipe. However, it’s important to note that apricots do release significantly more juice when they’re baked making for a softer tarte tatin.
Keep it simple: No time to make crust from scratch? Or maybe you just don’t want to! Frozen puff pastry (thawed and chilled) is a super alternative right out of the box and onto the tarte. SHC likes Dufour or Trader Joe’s brands.
- 1 ½ cups flour
- 1-teaspoon sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut up
- 1 large egg yolk
- 2-3 tablespoons ice water
- 1/2 cup sugar
- 3 tablespoons unsalted butter
- 8 ripe apricots cut in half, pits removed
- Vanilla ice cream or whipped cream for serving
- Preheat oven to 375 degrees.
- In a food processor, pulse flour, sugar and salt.
- Pulse in butter and egg yolk until crumbly in texture.
- Add water a little at a time until the dough holds together.
- Wrap in plastic and chill for 30 minutes.
- In a 9 or 10-inch skillet (or a tarte tatin pan), heat sugar and butter.
- Swirl around until melted and combined.
- Arrange the apricots cut side up on top of the sugar/butter mixture in a circle with two or three apricot halves in the middle.
- Continue cooking over medium heat to caramelize the butter/sugar mixture and to allow the apricots to release their juices, about 15 minutes.
- Lightly flour a surface and roll out dough so that it’s slightly larger than the skillet.
- Gently arrange dough over apricots tucking in the edges.
- Using a fork, prick a few holes in the dough so the steam from the fruit can escape while it bakes. Bake until bubbly on the sides and golden on top, 30 minutes.
- Remove from the oven and rest 10 minutes.
- Place a serving platter on top and flip the whole thing over so the apricots are on top.
- Serve with ice cream or whipped cream.