Apricot Tarte Tatin, delicious dessert with which to succeed. Like many other recipes invented thanks to chance, the origin of tarte tatin and his name have a curious history. Tarte Tatin was first made in the French hotel of the same name. This hotel was run by two sisters, the Tatin sisters. It is said that one of them got distracted while she was cooking some apples and in order not to have to throw them away, she used the dough from the base and placed it on top of the apples, then baked the cake. Coming out of the oven she turned it over, et voilà! The Tarte Tatin had been invented.
The tatin that we bring you today is a version made with apricots. Other fruits that could also be used to prepare this cake are peaches, pineapples, pears or bananas. There are also salty variants such as the tomato tatin.
For the mass you can use breeze or puff pastry, well made at home or commercially, for faster preparation. The original recipe calls for sweet shortcrust or shortcrust pasta, so this is the one we have used.
recipe information
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- Preparation time: 15 minutes
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- cooking time: 35 minutes
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- total time: 50 minutes
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- rations:6
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- Category: dessert
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- type of cuisine: French
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- Calories per serving (kcal):353
Apricot tarte tatin ingredients for 6 people
For the sweet shortcrust pastry or shortcrust pastry:
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- 225 g of wheat flour
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- 1 pinch of salt
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- 30g of sugar
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- 110g butter
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- 1 XL egg
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- 1 tablespoon cold water (optional)
For the fruit filling:
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- 300g apricots
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- 50g butter
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- 75g sugar
How to make apricot tarte tatin
In this recipe, we are going to see how to prepare an apricot tarte tatin completely at home. For a quick preparation of the cake, we could resort to a ready-made commercial shortcrust pastry and, therefore, omit the steps corresponding to the preparation of the dough.
How to prepare the sweet breeze pasta
To make the sweet breeze pasta, put 225 g of flour in a bowl with a pinch of salt and 30 g of sugar.
Add 110 g of very cold butter cut into cubes.
Using your fingertips, mix the butter with the rest of the ingredients until you get a sandy texture.
Separate the yolk from 1 XL egg and mix it with the previous dough until it forms a single ball. If necessary, we would add 1 tablespoon of cold water.
Once the dough is formed, we cover it with plastic wrap and let it rest in the fridge while we prepare the apricots.
How to prepare the apricot filling
To make the tart filling, wash 300 g of apricots and cut them in half. We remove the central bone.
Prepare a round mold and grease it with a little butter, about 10 g. Then, we sprinkle it with 50 g of sugar and finally we add 30 g of butter in cubes distributed over the sugar. Reserve the rest of the sugar and butter to put on top of the apricots.
On top of the bed of sugar and butter, we place the apricots. They must be very tight so that they retain their shape later, when we cover them with the sweet shortcrust pastry. On the apricots, we put the remaining 10 g of butter and the 25 g of sugar that we had reserved.
Bake the apricots for 15 minutes at 180ºC with heat up and down.
How to assemble the tarte tatin
While the apricots are baking, stretch the sweet shortcrust pastry until it reaches the size of the mold where we will bake the tart.
Place the sweet shortcrust pastry on the already baked apricots and tuck in the edges of the dough. We make a cut in the middle so that the steam that comes from cooking does not leave the dough wet.
Bake the cake for another 15 minutes at 180 ºC and once out of the oven we use a knife to loosen the edges.
We turn the cake over on a plate, while it is hot, because if we wait for the cake to be cold, it will be much more difficult to unmold.
We serve the cake warm. We suggest serving it with vanilla ice cream since the contrast in temperatures between the cake and the ice cream is a true delicatessen.
Easy preparation summary
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- For the massput the dry ingredients in a bowl
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- We add the butter
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- Mix until you get a sandy texture.
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- Add the egg yolk and water if necessary
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- We form a ball and take it to the fridge
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- For him stuffedwash and cut the apricots
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- Prepare the mold with butter and sugar
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- Place the apricots on top
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- Bake the apricots for 15 minutes at 180 ºC
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- For him mountingwe stretch the sweet breeze pasta
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- Place the sweet shortcrust pastry on top of the baked apricots
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- Bake again at 180 ºC for 15 minutes and separate the edges with a knife
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- Turn the cake over onto a plate
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- We serve the cake warm
