30 mins to 1 hour
10 to 30 mins
Serves 6
Hairy Bikers recipes
From Hairy Bikers' Bakeation
Ingredients
- 75g/2¾oz caster sugar
- 40g/1½oz unsalted butter, cubed
- 300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)
- 375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting
- crème fraiche or ice cream, for serving
Method
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For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then.
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Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it.
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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.
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Preheat the oven to 200C/400F/Gas 6.
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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.
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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.
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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.
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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.
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Serve warm with crème fraiche or ice cream.
