Another super easy recipe for summer fruits. As everyone know, who knows this blog, I am not one to give a day over to making my own puff-pastry. I spent too many hot summers in boiling hot restaurant kitchens trying to do my umpteenth fold, butter melting and no matter how much flour I used, puff pastry sticking to warm stainless-steel counters, to undertake that again in a hurry.
Now a days I am all for “Ready Rolled All Butter Puff” and you can knock this whole, delicious desert up in about ¾ of an hour.
Apricot Tarte Tatin
75g/2¾oz caster sugar
40g/1½oz unsalted butter, cubed
10 fresh apricots, halved and stoned
375g/13oz sheet of ready-rolled puff pastry
Crème fraiche or ice cream, for serving
For caramelising the apricots, you need a large ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Try not to stir the sugar but swirl it around the pan every now and then. When you get to a deep golden caramel, add the butter and
stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes. When the caramel is smooth, carefully arrange the apricots on top, cut-side up. Leave to cool for 20 minutes.
Preheat the oven to 200C/400F/Gas 6.
Unroll the puff pastry sheet Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it. Gently place the pastry on top of the apricots and tuck down the sides with your fingers.
Bake the tarte tatin for about 20-25 minutes until the pastry is well risen and golden-brown. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget – it will be very hot. Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate.
Serve warm with crème fraiche or ice cream.