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.
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.
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.
© 2013 All rights reserved. Published by Unbound.