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Recipe

Apricot and fig tarte tatin

The sweetness of apricots and figs are brilliant paired with flaky golden pastry in this classic tart.

Nov 29, 2014 1:00pm
  • 5 mins preparation
  • 35 mins cooking
  • Serves 8
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Ingredients

Apricot and fig tarte tatin
  • 2 cup orange juice
  • 1 cup dried apricots
  • 1 cup dried figs, halved lengthways
  • 60 gram butter, chopped
  • 1/2 cup caster sugar
  • 1 sheet frozen puff pastry, thawed
  • icing sugar, for dusting
  • pure thick cream, to serve

Method

Apricot and fig tarte tatin
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced).
  • 2
    In a medium saucepan, combine juice, apricots and figs. Bring to boil. Reduce heat. Simmer, uncovered, 4-5 minutes until fruit is plump and tender. Drain.
  • 3
    Melt butter in a 22cm ovenproof frying pan on the stove-top. Sprinkle with sugar Arrange fruit in pan, ensuring entire base is covered. Cook on low for 2-3 minutes until a very light caramel colour.
  • 4
    Trim corners of pastry to form a round. Cover fruit with pastry, pressing firmly to remove air. Tuck in edges.
  • 5
    Place pan in oven. Bake tor 15-20 minutes until pastry is puffed and golden. Carefully flip tart onto serving plate. Serve in wedges with cream, if desired.

Notes

Tips: You may need to flatten the pastry with an egg slice halfway through baking. Take care when turning tart out, as-the caramel will be very hot.

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