Apricot Tatin

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Preparation info
  • makes 24 cm 9½ inch tart serves

    8

    • Difficulty

      Easy

Appears in
Smart Tart

By Tamasin Day-Lewis

Published 2013

  • About

The method below works for any tatin you wish to make, the classic apple, pear, pear and ginger or pear and blueberry, peach, plum, mango.

The apricot is so intense when cooked and doesn’t collapse and lose its shape. Even its colour deepens, inside and out, and it looks a thing of beauty when you turn it out.

I have a special Le Creuset enamel tatin dish with handles on both sides. The crisp, caramelly tart turns out perfectly easily each time.

Ingredients

Method