APRICOT TARTE TATIN
Steps:
- Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
- Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
- Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
- Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
- Preheat oven to 425 degrees.
- Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
- Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 40 milligrams, Sugar 24 grams, TransFat 0 grams
APRICOT TART
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
- In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
- Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
- Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
MINI APRICOT TARTES TATIN
These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
- Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
- Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.
APRICOT TARTE TATIN
This is an upside-down fruit tart, first cooked by the Tatin sisters at their restaurant in central France. The story goes that it was created by accident but was such a success with the guests that it became a much-loved classic. The apple version is the best known, but apricots work really well too - sunshine on a plate.
Provided by The Hairy Bikers
Categories Desserts
Yield Serves 6
Number Of Ingredients 5
Steps:
- For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don't stir the sugar but swirl it around the pan every now and then.
- Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don't dream of tasting it.
- Continue stirring for 2-3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it.
- Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape.
- Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan - don't forget - it will be very hot.
- Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate.
- Serve warm with crème fraiche or ice cream.
UPSIDE-DOWN CARAMELIZED APRICOT TART
Categories Fruit Dessert Bake Apricot Summer Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
- Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet. Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.
APRICOT TARTE TATIN
Apricots become more acidic with cooking and that gives this tart a delicious sweet-and-sour quality. The eventual amount of caramel sauce depends on the juiciness of the apricots. Turn the cooked tart onto a large plate with a lip to catch it all. From the LCBO magazine.
Provided by evelynathens
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the flour, butter and salt in a food processor. Pulse until the mixture resembles fine bread crumbs, then add 2 tbsp (25 mL) ice water. Continue to pulse just until the pastry comes together. Turn the pastry onto a floured surface and form into a ball, flatten, then wrap in plastic wrap and refrigerate for 30 minutes.
- Place the pastry on a floured surface and roll into a 10-inch (25-cm) circle, place on a baking sheet and refrigerate until ready to use.
- Preheat the oven to 425°F (220°C).
- Place the sugar in an ovenproof 9-inch (23-cm) frying pan. Add ½ cup (125 mL) water and place over low heat. Stir until the sugar dissolves then increase the heat to high and cook without stirring until the mixture turns a medium caramel colour. Carefully shake the pan from time to time so that the sugar caramelizes evenly.
- Remove the pan from the heat and very carefully place the apricots, cut-side down, in pan, forming tight concentric circles. Remember the caramel is very hot.
- Once the caramel has stopped bubbling, place the pastry on top of the apricots, tucking in the edges. (The warmth of the pan and fruit will soften the pastry.) Place the pan in the oven and bake for 10 minutes. Lower the oven temperature to 350°F (180°C) and continue to bake for another 10 minutes or until the pastry is puffed and lightly browned. Some caramel will bubble up over the pastry.
- Remove the tart from the oven, remembering the handle is very hot, and let it sit for at least 15 minutes before turning the tart out. Make sure the edges of the pastry are loose, then place a large plate with a lip over the pan and quickly flip the tart and plate over.
Nutrition Facts :
APRICOT TART TATIN
Steps:
- Preheat oven to 425°F. Melt butter in a medium saucepan until slightly bubbly. Stir in sugar with a wooden spoon, then stir in cinnamon stick and vanilla bean, stirring to release the vanilla bean seeds. Continue cooking over medium heat for about 10 minutes or until mixture is caramel colored. Deglaze pan with brandy and lemon juice, cooking until mixture forms a smooth caramel. Remove cinnamon stick and vanilla bean. Pour about 6 tablespoons of caramel into the bottom of 6 ramekins, swirling to coat bottom of dishes. Place 3 pieces of fruit into each dish and top with equal amounts of the remaining caramel sauce. Cut 6 circles of puff pastry slightly larger than each dish; press pastry into dish to cover fruit. Bake for 15 to 20 minutes or until pastry is golden brown. When cooled slightly but still slightly warm, invert tarts onto 6 dessert plates. Serve warm or at room temperature with a glass of chilled Mirassou Riesling.
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- Preheat the oven to 190ºC/gas mark 5. If you are using tinned apricots, drain and let them dry on some paper towel.
- You want them to be as dry as possible. If using fresh apricots halve and deseed them, then place them on paper towel.
- Place a 20 centimetre oven-friendly non-stick frying pan over a medium heat and scatter half of the sugar over the base.
- Once the sugar starts to caramelise, add the rest of the sugar and stir until it has all melted and is a lovely, golden caramel colour.
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- Halve the apricots, remove the stones and set aside. Put the sugar with 25ml water in a 20cm heavy-based ovenproof frying pan and heat gently. Once the sugar has melted, increase the heat and bubble, without stirring, for 4-5 minutes until it forms a light golden caramel (see tips).
- Remove the pan from the heat and quickly stir in the butter, taking care as it may spit. Arrange the apricot halves over the caramel, cut-side down, packing them as close together as you can. Set aside to cool completely (see Make Ahead).
- Heat the oven to 220°C/fan200°C/gas 7. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin, or lay out the ready-rolled pastry. Trim to a slightly larger circle than the pan using a 23cm pan or cake tin as a guide.
- Scatter the apricots with the toasted almonds. Lay the pastry over the apricots. Tuck in the edges around the inside of the pan – it will shrink so don’t worry if it looks untidy. Bake for 25-30 minutes until dark golden and puffed.
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4.6/5 (8)Category DessertCuisine FrenchTotal Time 30 mins
- Preheat the oven to 400°F. Melt the butter in a 9 or 10-inch skillet. Once melted, sprinkle the sugar all over the pan. Don't stir; simply let the sugar warm over medium-high heat until dissolved.
- Once the sugar has turned an amber color, immediately remove the skillet from the heat. Pour the sauce into a 9-inch cake pan. If your skillet is oven-safe, you can also leave the caramel sauce in the pan.
- Arrange the apricot halves in a radial pattern on top of the sauce, either in the cake pan or in the skillet. Cut out a 9 inch circle from your pastry sheet, and place the pastry on top of the fruit. Use a rubber spatula to tuck the edges of the pastry into the pan. Use a fork to gently prick a handful of spots in the pastry to let out steam once its baking.
- Bake the tart for 20 to 25 minutes, until golden brown and crisp. Once the tart has finished baking, immediately flip the tart out onto a serving plate. To do so, use oven mitts to place the plate on top of the pan or skillet, then holding the two items pressed together, flip over in one swift motion. Any fruit that is stuck to the pan or skillet can simply be scooped up and placed back onto the tart. Let cool for 30 minutes.
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