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8
Easy
Published 2013
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.