Apricot Tarte Tatin

Name: Apricot Tarte Tatin
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: France
Ingredients: 800 g of apricots (ripe, halved and pitted); 250 g of puff pastry (or 1 roll); 1 pinch of salt; 150 g of sugar; 80 g of butter; 1 tbsp of lemon juice

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A classic, flavorful tarte Tatin, reimagined with fresh caramelized apricots under golden puff pastry. A timeless dessert, perfect for any occasion.

Total time: 1 h
Prep: 25 min
Cook: 35 min
Difficulty: Medium
Per person: €0.50

By the CookinBreak team

Ingredients 6

servings

Estimated cost €3.00

5 cups apricotsripe, halved and pitted
9 oz puff pastryor 1 roll
1 pinch of salt

For the caramel

¾ cup sugar
⅓ cup butter
1 tbsp lemon juice

Equipment

Oven
Pie pan24-26 cm in diameter, or a saucepan

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F.

Make the caramel:
In a saucepan, melt the sugar over medium heat until it turns an amber caramel.
Add the butter in pieces, stir gently, then mix in the lemon juice and a pinch of salt.
Immediately pour the caramel into the pan.
Arrange the apricots rounded side down, packed tightly.
Cover with the puff pastry, tucking the edges inside the pan.
Prick the pastry lightly.
Bake for , until the pastry is deep golden.
When it comes out of the oven, let it rest for .
Unmold by flipping the tart onto a plate (careful with the hot caramel).
Let cool slightly before serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

Foie Gras on Country Bread

1 h 10Medium

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein5 g4%
Carbs55 g47%
Fat25 g48%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a flawless presentation, be sure to unmold the tart while it is still warm so the caramel doesn't set. Serve it with a scoop of vanilla ice cream or a spoonful of thick crème fraîche for a contrast of flavors.

Freezing : Can you freeze this recipe?

Yes

Freezes well, baked. Up to 1 month in an airtight container. Slow thawing recommended.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container at room temperature or in the fridge. The pastry may soften.

Making ahead : Can you make it the day before?

Yes

Apricot caramel can be made ahead. Assemble and bake just before serving for crisp pastry.

Reheating : How do you reheat it?

Oven at 160°C for 10-15min or air fryer for a few minutes to bring back the crispness. Microwave not recommended (softens the pastry).

Variations

Arrange the apricots rounded side down, packed tightly.
Tuck the edges of the pastry inside the pan.
Let cool slightly before serving.

Mistakes to avoid

Stirring the sugar: let it melt until it turns an amber caramel.
Unmolding right away: let it rest for 5 minutes, then watch out for the hot caramel.
Forgetting to prick the puff pastry.

Frequently asked questions

Comment réussir le caramel ?

Melt the sugar over medium heat until it turns an amber caramel, add the butter in pieces, stir gently, then mix in the lemon juice and a pinch of salt before pouring into the pan.

Comment disposer les abricots ?

Immediately pour the caramel into the pan, then arrange the pitted apricot halves rounded side down, packed tightly against each other, before covering with puff pastry.

Combien de temps cuire la tarte tatin ?

Cover the apricots with puff pastry, tucking the edges in, prick it lightly, and bake for 30 to 35 minutes at 180 °C, until the pastry is deep golden.

Comment démouler sans accident ?

When it comes out of the oven, let it rest for 5 minutes, then flip the tart onto a plate, being careful with the hot caramel, and let it cool slightly before serving.