Tarte Tatin Isn’t Just for Apples
Tarte what? Tarte tatin is a French upside-down fruit tart that could easily pass as the poster-child for a universally pleasing, caramelized dessert demanding to be shared. It traditionally features fall fruit, such as apple and pear, but I am here to tell you that it’s not mandatory. In fact, any fruit that can be slow-cooked in butter and sugar without dissolving into a puddle will work. Stone fruit, such as plums, nectarines, and apricots, are excellent contenders, which is why tarte tatins should be added to your summer to-do list.
Apricot Tarte Tatin
Active Time: 45 minutes
Total Time: 1 hour and 15 minutes, plus chilling time
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, diced
1/3 cup full fat sour cream
2 tablespoons plus 3/4 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into 4 chunks, room temperature
1 1/2 pounds medium apricots, halved and pitted
1 teaspoon finely grated lemon zest
1 egg, lightly beaten
Prepare the pastry:
1. Pulse the flour, sugar and salt in the bowl of a food processor once or twice to blend. Add the butter and pulse until the butter is pea-sized. Add the sour cream and pulse until moist clumps form. Gather the dough in a ball and flatten into a disk. Wrap in plastic and chill for at least 2 hours or overnight. Let soften slightly at room temperature before rolling out.
2. Before preparing the filling, roll the dough out on parchment paper to a round shape to fit size of skillet. Slide the parchment and pastry onto a baking tray and refrigerate until ready to use.
Prepare the tart:
1. Whisk the 2 tablespoons sugar, cardamom, and cinnamon in a small bowl and set aside.
2. Arrange the butter in a 10-inch oven-proof skillet with sloping sides. Evenly sprinkle the 3/4 cup sugar over the skillet. Place over medium heat and cook until the butter melts, the sugar begins to dissolve, and the mixture begins to bubble, 2 to 3 minutes. Carefully arrange the apricots, skin-side down, in a circular pattern in the skillet. Sprinkle the reserved sugar mixture and the lemon zest over the fruit.
3. Continue to cook the fruit over medium heat until a deep amber-colored syrup forms, 25 to 30 minutes, turning the skillet to ensure even cooking.
4. While the apricots are cooking, preheat the oven to 425°F.
5. When the caramel is the desired color, remove the skillet from the heat. Working quickly, lay the pastry over the apricots and peel away the parchment. (It’s ok of the pastry breaks or tears in places. You can piece it together once the parchment is discarded. Remember, it’s the bottom of the tart – it needn’t look pristine.) Press the pastry around edges of the skillet. Cut 3 to 4 slits in the pastry and brush with the egg.
6. Transfer the skillet to the oven and bake until the pastry is golden brown and firm to the touch, about 25 minutes.
7. Remove the tart from the oven. Let it stand for one minute, then run a knife around the edge of the tart to help it to release when inverted. Place a large heat-proof platter over skillet. Using oven mitts, hold the skillet and platter together and invert the tart onto the platter. If any bits stick to the pan, use a knife or spatula to remove and add to the tart. Cool for at least 30 minutes.
8. Serve warm or at room temperature with whipped cream.