Dessert
Apricot Frangipane Tatin Tart
1 h 35 minServes 8Nutri-Score D€€
D
1 h 35 min
1 h 35 minApricot Frangipane Tatin Tart
what you need
Ingredients
apricots (halved and pitted)Produce500 g
brown sugar (for the apricots)Pantry30 g
butter (for the apricots)Dairy25 g- salted butter (at room temperature)Dairy100 g
- brown sugar (for the frangipane)Pantry100 g
ground almondsNuts & seeds100 g- vanilla extractPantry5 ml
egg (large)Dairy1 piece- shortcrust pastry (ready-rolled)Bakery250 g
basil (small leaves, to garnish)Produce5 g
crème fraîche (to serve)Dairy150 g
per serving
Nutrition
255kcal
- Carbs
- 24 g
- Proteins
- 3 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Frying pan
Mixing bowl
Whisk
Piping bag
Pastry brush
step by step
Method
- Step 1
Roast the apricots
- Arrange the halved apricots in an ovenproof pan, cut side down.
- Sprinkle with the brown sugar and dot with the butter.
- Roast in the oven at 180 °C until soft and caramelised.
- Step 2
Make the frangipane
- Beat the softened salted butter with the brown sugar until creamy.
- Whisk in the ground almonds and vanilla extract.
- Add the egg and mix until smooth.
- Step 3
Assemble the tart
- Pipe the frangipane over the arranged roasted apricots.
- Cover with the shortcrust pastry, tucking the edges in around the fruit.
- Step 4
Bake
- Bake at 180 °C until the pastry is golden and crisp.
- Step 5
Turn out and serve
- Turn the tart upside down straight away onto a plate.
- Brush with the cooking juices and scatter over the basil.
- Serve with crème fraîche.
most cooked first