Apricot and Rosemary Tarte Tatin
Tart apricots paired with woody rosemary for a sophisticated flavor profile.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 12 pieces Fresh apricots, halved and pitted
- 1/2 cup Unsalted butter
- 3/4 cup Granulated sugar
- 1 tablespoon Fresh rosemary, finely chopped
- 1 sheet Puff pastry sheet, thawed
- 2 tablespoons Honey
- 1 teaspoon Lemon juice
- 1/2 teaspoon Vanilla extract
- 1 pinch Sea salt
- 1 unit Egg wash (1 egg beaten with 1 tsp water)(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and roll out the puff pastry on a lightly floured surface, cutting a circle slightly larger than your 9-inch oven-proof skillet.
- 2
In the skillet over medium heat, melt the butter and stir in the granulated sugar and honey until the mixture begins to bubble.
- 3
Cook the sugar mixture undisturbed for about 5-7 minutes until it turns a deep amber caramel color, then stir in the chopped rosemary and lemon juice.
- 4
Arrange the apricot halves cut-side down in the skillet, packing them tightly as they will shrink during the cooking process.
- 5
Cook the apricots in the caramel for 3-5 minutes on the stove to soften slightly, then remove from heat and sprinkle with a pinch of sea salt and vanilla extract.
- 6
Carefully drape the puff pastry circle over the apricots, tucking the edges down into the sides of the skillet using a spoon.
- 7
Brush the pastry with egg wash and bake for 25-30 minutes until the pastry is puffed and golden brown.
- 8
Let the tart cool for exactly 5 minutes in the pan, then place a large plate over the skillet and quickly invert it to release the tart.
Ratings & Reviews
No ratings yet
