Apricot Tarte Tatin recipe. Like many other recipes invented by chance, the origin of tarte tatin and its name have a curious history. The Tatin cake 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 distracted herself by cooking apples, and in order not to have to throw them away, she used the basic dough and placed it on the apples, then baked the cake. When it came out of the oven, he turned it over. And there you go! Tarte Tatin with apricots. Tarte Tatin with apricot jam
classic Tarte Tatin. The tatin that we bring to you today is an apricot version. Other fruits that could also be used to prepare this cake are peaches, pineapples, pears, and bananas. There are also savory variants, such as tomato tatin. The best Tarte Tatin recipe.
For the mass, you can use a shortcrust pastry or puff pastry, homemade or commercially prepared, for faster preparation. apricot tart recipe The original recipe calls for shortcrust pastry or sweet shortcrust pastry, so that’s the one we used.
INGREDIENTS
For the sweet shortcrust pastry or shortbread dough:
- 225g wheat flour
- 1 pinch of salt
- 30g of sugar.
- 110g of butter.
- 1 XL egg
- 1 tablespoon of cold water (optional).
For the fruit filling:
- 300g apricots
- 50g of butter.
- 75g of sugar
HOW TO MAKE AN APRICOT TARTE TATIN
In this recipe, we’ll demonstrate how to make an entirely homemade apricot Tarte tatin. If you want to make the cake quickly, you could use a commercially available shortcrust pastry that has already been made, skipping the stages involved in making the pastry.
HOW TO MAKE SWEET SHORTCRUST PASTRY
STEP 1
Put 225 g of flour, a dash of salt, and 30 g of sugar in a bowl to make the sweet shortcrust pastry.
STEP 2
110 g of cubed, ice-cold butter should be added.
STEP 3
To achieve a sandy texture, combine the butter with the remaining ingredients using your fingertips.
STEP 4
One XL egg’s yolk should be separated, then combined with the prior batter to form a single ball. We would include 1 tablespoon of cold water if required.
STEP 5
As soon as the dough is created, it is wrapped in plastic and placed in the refrigerator to chill while the apricots are being prepared.
HOW TO PREPARE THE APRICOT FILLING
STEP 1
The 300 g of apricots should be washed and sliced in half to form the pie filling. The main bone is taken out.
STEP 2
Prepare a round mold and coat it with 10 grams of butter. 50 g of sugar is then sprinkled over it, followed by 30 g of butter divided into cubes over the sugar. To sprinkle the remaining butter and sugar to sprinkle on the apricots.
STEP 3
The apricots should be laid out on a bed of sugar and butter. They must be tightly packed in order to maintain their shape once the sweet shortcrust pastry has been applied. We sprinkled the remaining 10 g of butter and the 25 g of sugar that we had set aside over the apricots.
STEP 4
The apricots should be heated evenly throughout for 15 minutes at 180°C.
HOW TO ASSEMBLE THE TARTE TATIN
STEP 1
Stretch the sweetened shortcrust pastry till it is the right size for the cake shape while the apricots are baking.
STEP 2
Place the cooked apricots on top of the sweet shortcrust pastry, and tuck the dough’s edges under. To prevent the dough from becoming moist from the steam that escapes while baking, we cut the dough in half.
STEP 3
After the cake has been baked for an additional 15 minutes at 180 °C, loosen the edges with a knife.
STEP 4
We turn the cake onto a platter while it is still warm since it will be harder to unmold if we wait until the cake is cool.
STEP 5
We offer a warm cake. The temperature contrast between the cake and the ice cream is a fantastic treat, so we advise serving it with vanilla ice cream.
ALSO READ: TARTE TATIN WITH PEACHES