A Twist on a Classic Recipe Apricot Pistachio Tarte Tartin
Recently, the team at Mirabeau Wine was joined by a Hamilton-based Canadian chef Jake Laderoute, for some fun culinary experiences in Cotignac.
A tarte tatin is a classic French dessert, that one might shy away from making because it looks complicated.
It’s not.
Here, is what Jake and Jeany had to say about this Apricot and Pistachio Tarte Tartin. It is a quick and easy dessert to round off a perfectly Provençal meal, the tangy sweetness of the apricots is a lovely antidote to the richly astringent thyme flavour. Sounds odd I know, but it works beautifully.
Apricot and Pistachio Tarte Tartin
This apricot tarte tatin is not only beautiful it is easy to make.
Ingredients
- 75 g Caster Sugar
- 40 g Unsalted Butter cubed
- 7-10 Fresh Apricots halved and stoned
- 2 handfuls Pistachios peeled and crushed
- 1 sheet Puff Pastry (ready rolled) pure butter if possible
- 15 g Fresh Thyme chopped
Instructions
- Put the butter in the pan (see note below regarding pan size and type) and set it over a medium heat until it melts.
- Add the sugar and cook until it first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then.
- Remove the caramel from the heat and stir in the pistachios with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it.
- Add chopped thyme.
- Continue stirring for 2–3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring.
- When the caramel is smooth, carefully arrange the apricots on top, cut-side down.
- Leave to cool for 20 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider.
- Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it.
- Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife.
- Prick the surface to allow steam to escape.
- Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked.
- Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget – it will be very hot.
- Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan.
- Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate.
- Serve warm with a dollop of mascarpone or vanilla ice cream if you fancy.
Notes
For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter.
Tried this recipe?Let us know how it was!
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2 Comments
Thank you very much for the recipe ! Just a question : when do we have to add the pistachios ?
Hello, Thank you for pointing out the missing step. We have updated the recipe, and added some more recipes with apricots. Thank you for reading Perfectly Provence.