Apricot Tart Tatin Recipes

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APRICOT TARTE TATIN



Apricot Tarte Tatin image

Provided by Moira Hodgson

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup unbleached all-purpose flour
6 tablespoons cold unsalted butter cut into small pieces
1 teaspoon sugar
A pinch of salt
About 2 tablespoons ice water
2 pounds apricots
2 tablespoons unsalted butter
1/2 cup sugar

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 TARTE TATIN



Apricot tarte tatin image

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

75g/2¾oz caster sugar
40g/1½oz unsalted butter, cubed
300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)
375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting
crème fraiche or ice cream, for serving

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.

APRICOT TARTE TATIN



Apricot Tarte Tatin image

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

1 cup flour
1/3 cup cold unsalted butter, diced
1 pinch salt
3/4 cup sugar
8 -12 apricots, halved and pit removed

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 :

APPLE TART TATIN



Apple Tart Tatin image

Provided by Anne Burrell

Categories     dessert

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick butter, cut into pea size pieces
1 cup all-purpose flour, plus extra for rolling
1/4 cup sugar
Pinch salt
1 lemon, zested
1 egg yolk
2 to 3 tablespoons ice water
1 cup sugar
1/4 cup apple cider
1/2 lemon, juiced
1 vanilla bean, seeds scraped
1 stick butter, cut into pats
6 apples, such as Golden Delicious, Granny Smith, McIntosh or your favorite baking apple, peeled, cored and quartered
Mascarpone cheese mixed with 2 tablespoon sugar, for garnish

Steps:

  • To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
  • Preheat the oven to 425 degrees F.
  • To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
  • Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
  • Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
  • Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.

WARM APRICOT TART



Warm Apricot Tart image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 6 to 8 servings

Number Of Ingredients 17

2/3 recipe Pate Sablee, recipe follows
1/2 recipe Almond Cream, recipe follows
10 Fresh Apricots (or canned)
1/4 cup slivered almonds
Confectioner's sugar, for dusting
1/4 cup almond flour
Scant 2 cups cake flour
Generous 1/2 cup cold unsalted butter
Pinch salt
3/4 cup powdered sugar
l large egg
To make almond flour:
1 cup (125 grams) slivered almonds
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1/2 cup plus 1 tablespoon room temperature unsalted butter
1 large egg

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll the dough into a 12-inch diameter circle that is about 1/4-inch thick. Transfer the dough to a 10-inch tart pan by rolling the dough around the rolling pin. Line the tart pan with the dough. Dock the dough and set aside.
  • Make the almond cream. Spread a layer of almond cream inside the tart. Pit and quarter the fresh apricots. Arrange them on top of the almond cream by standing them on end. Sprinkle slivered almonds on top of the tart and bake for about 40 minutes. Dust with confectioners' sugar.
  • Place the almond flour, cake flour and cold butter in the mixing bowl and mix until combined. Add the salt and powdered sugar. Mix until combined. Add the egg and mix until combined. Shape into a disk, wrap in plastic and refrigerate for about 1 hour to chill dough.
  • Roll the dough to the desired size on a lightly floured work surface.
  • Baking instructions vary and will be specified in any recipe using this dough. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
  • It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
  • Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

APRICOT TART



Apricot Tart image

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

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie
8 firm but ripe apricots (about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

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



Mini Apricot Tartes Tatin image

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

4 tablespoons cold unsalted butter, room temperature, plus more for pan
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1/2 cup sugar
12 firm but ripe apricots, halved and pitted
Lightly sweetened whipped cream, for serving (optional)

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 TARTS



Apricot Tarts image

These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
APRICOT FILLING:
3/4 cup finely chopped dried apricots
3/4 cup water
1/3 cup chopped pecans
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
TOPPING:
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Steps:

  • In a small bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour. , For filling, in a small saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside., Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spoon a dollop onto each tart. Store in the refrigerator.

Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

UPSIDE-DOWN CARAMELIZED APRICOT TART



Upside-Down Caramelized Apricot Tart image

Categories     Fruit     Dessert     Bake     Apricot     Summer     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

1/2 to 3/4 cup sugar
2 tablespoons water
3 tablespoons unsalted butter
2 tablespoons whipping cream
9 fresh apricots
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

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.

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From deliciousmagazine.co.uk


RICK STEIN'S FRENCH APRICOT TART |READY-MADE PUFF PASTRY RECIPE
Dust the apricots with the icing sugar. Bake the tart for 25–30 minutes until the apricots are tender and caramelised and the pastry is risen and golden. Allow to cool to room temperature. Warm the apricot jam over a low heat, then pass it through a sieve before brushing it liberally over the tart to glaze. Serve with crème fraiche.
From thehappyfoodie.co.uk


APRICOT TART TATIN SPICED WITH CARDAMOM - LAVENDER AND LIME
2013-02-05 This apricot tart tatin is spiced with cardamom and made using fructose instead of sugar. I can remember climbing over the wall of our next door neighbour when I was about 7 years old so that I could spend the afternoon playing their instead of in our own garden. Peter and David were the same age as my sister and I and we would often get ...
From tandysinclair.com


APRICOT TARTE TATIN – TASTEFOOD
2020-07-21 Carefully arrange the apricots, skin-side down, in a circular pattern in the skillet. Sprinkle the reserved sugar mixture and the lemon zest over the fruit. 3. Continue to cook the fruit over medium heat until a deep amber-colored syrup forms, 25 to 30 minutes, turning the skillet to ensure even cooking. 4.
From tastefoodblog.com


APRICOT TARTE TATIN RECIPE WITH CARDAMOM | OLIVEMAGAZINE
2021-06-30 STEP 2. Unravel the puff pastry on its baking paper and top with an upside-down 20cm ovenproof frying pan or skillet. Use a knife to score around the edge of the pan, then remove it and chill the circle of pastry for 15 minutes (see cook’s notes, below). STEP 3. Heat the oven to 190C/fan 170C/gas 5.
From olivemagazine.com


APRICOT TARTE TATIN RECIPE - BAKERRECIPES.COM
2010-08-04 What Makes This Apricot Tarte Tatin Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Tarte Tatin. Ready to make this Apricot Tarte Tatin Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got …
From bakerrecipes.com


APRICOT BLUEBERRY TARTE TATIN (GLUTEN-FREE) - ONLY GLUTEN FREE …
2021-11-05 By now, the caramelized fruit has cooled. Spread the batter over the fruit and bake until the top of the cake is golden brown. Cool the cake in the pan for fifteen minutes first. Then loosen the edges with a knife and flip the cake onto a serving platter. This gluten-free tarte tatin will showcase a beautiful topping of caramelized fruit.
From onlyglutenfreerecipes.com


APRICOT TART FRENCH STYLE - JENNY IS BAKING
2019-06-21 Add the egg yolk and work into a ball, if still too crumbly, add a little bit of cold water. Wrap in plastic wrap and chill for at least 30min in the fridge or overnight. 2. For the filling halve the apricots, take out stone. 3. Place the sugar in an oven-proof skillet and melt at …
From jennyisbaking.com


APRICOT JAM TART - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare the apricot jam tart, first you need to make the shortcrust pastry. Pour the soft but still pliable butter into the bowl of a food processor bowl fitted with a spatula. Add the powdered sugar 1, the seeds scraped off a vanilla bean 2 and the grated lemon rind 3. Start the machine at low speed, add the honey 4.
From giallozafferano.com


COOKING WITH CHEF PETRUS: APRICOT TARTE TATIN - THE SOUTH AFRICAN
2020-06-01 Put the sugar in an oven proof frying pan (about 20 cm diameter is ideal). Place over medium heat and cook until the sugar melts, caramelises & turns golden brown. Watch out – …
From thesouthafrican.com


APRICOT TARTE TATIN | APRICOT RECIPES, FRENCH DESSERT RECIPES, TARTE ...
Jul 2, 2020 - Deliciously sweet and tangy, this classic French Apricot Tarte Tatin with Lemon Caramel is the perfect start of summer dessert! Jul 2, 2020 - Deliciously sweet and tangy, this classic French Apricot Tarte Tatin with Lemon Caramel is the perfect start of summer dessert! Pinterest. Today . Explore. When the auto-complete results are available, use the up and …
From pinterest.ca


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