Apricot Tarte Tatin

Before starting this Apricot Tarte Tatin recipe, organise all the necessary ingredients. Prepare the puff pastry and refrigerate for at least 30 minutes.

Melt the butter in a tarte tatin pan placed on the stove.

Add the castor sugar...

... and combine with a rubber spatula...

... until a caramel forms. Don't wait until the caramel turns dark, which will give it a bitter taste.

Cut the apricots in half...

... and arrange them carefully at the bottom of the pan, in a tight pattern.

Cook the apricots for 5 or 6 minutes in the caramel, over medium heat so the caramel doesn't burn.

Roll out the puff pastry with a rolling pin. Using a tart ring de Ø 30cm, cut out a disc of pastry.

Discard the pastry scraps.

Place the puff pastry disc over the apricots carefully.

Fold the edges of the pastry disc inside the pan to create a rolled border.

With the tip of a knife, create a few holes over the surface of the pastry.

Bake in a preheated oven at 180°C (gas 4)...

... for about 30 to 40 minutes until the pastry is golden. The apricots should be cooked and soft.

When cooked, remove the mould from the oven...

... then cover the pan with a large plate and flip to release the tart.

Collect the excess cooking juice with a spoon, and drizzle over the surface of the tart. Bon appétit!