Recipe Apricot tarte tatin : Easy, Special and Delicious

Recipe Apricot tarte tatin : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Apricot tarte tatin. This Recipe Apricot tarte tatin : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Apricot tarte tatin was necessary 20m, cook 35m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Apricot tarte tatin

This classic French dessert marries a golden pastry crust with sweet, juicy apricots in a delicious tart.

10 Ingredients

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  695g tub Australian Apricot Halves in Juice
  
  
  


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  1 1/4 cups (185g) plain flour
  
  
  


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  1/4 cup (55g) caster sugar
  
  
  


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  100g chilled unsalted butter, chopped
  
  
  


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  2 tbsp sour cream
  
  
  


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  1/3 cup (75g) brown sugar
  
  
  


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  25g butter
  
  
  


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  1/4 tsp ground cinnamon
  
  
  


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  2 tbsp finely chopped pistachios
  
  
  


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  Dollop cream, to serve
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Drain the apricot, reserving 2 tablespoons of the juice. Process the flour, caster sugar, unsalted butter and sour cream until mixture just comes together. Turn onto a floured surface and knead for 1 min or until a smooth dough forms. Cover with plastic wrap. Place in the fridge for 30 mins to chill.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, combine brown sugar, butter, cinnamon and reserved apricot juice in a small saucepan over medium heat. Cook, stirring, for 1-2 mins or until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 2-3 mins or until mixture thickens slightly.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 200°C. Arrange apricot, tightly packed, cut-side up, in a 23cm round pie pan. Drizzle with 2 tbs of the caramel.
  
  
  


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  Step 4
  
  
  
  
  Roll dough out between 2 pieces of baking paper to a 25cm disc. Place pastry over the apricot in the pan and tuck in the edges.
  
  
  


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  Step 5
  
  
  
  
  Bake for 30 mins or until pastry is browned. Carefully turn onto a serving plate. Reheat the remaining caramel in the saucepan over low heat. Drizzle over the tarte tatin. Sprinkle with pistachio and serve with a dollop of cream.
  
  
  

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