Apricot Tatin


Preparation info

  • Difficulty


  • makes 24 cm 9½ inch tart serves


Appears in

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.


  • 120 g granulated sugar
  • 2 tbsp. cold water
  • 30 g unsalted butter cut into small pieces
  • 24 apricots, split in half and stoned
  • 1 sheet all butter puff pastry, fridge-cold


Preheat oven to 190°C/Gas 5. Place the sugar on the base of the tin or enamel tatin dish evenly, add the water and cook over a medium to brisk heat, shaking occasionally but never stirring, if you do, the sugar will stick to the spoon. If a patch darkens prematurely, turn the dish and keep turning it so that the sugar browns as evenly as possible.

The moment the colour turns from golden to mahogany, remove from the heat and fling the little bits of butter all around the bubbling sugar.

Now press the cut fruit into the still erupting sugar.

When it has cooled down, roll out the puff pastry and tuck it like a bed-sheet all around the tatin dish.

Prick all over with a fork and brush with beaten egg. Bake for about 40 minutes or until golden.

Remove to a rack for 10 minutes. Turn upside down onto a wide plate with a lip deep enough to contain the buttery, sugary juices. I think crème fraîche works best with this one, but please yourself.