Apricot Tarte Tatin Recipes

Steps:

• Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
• Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
• Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
• Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
• Preheat oven to 425 degrees.
• Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
• Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.

Steps:

• To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
• Preheat the oven to 425 degrees F.
• To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
• Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
• Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
• Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.

Steps:

• Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
• Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
• Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
• In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
• Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
• Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

Steps:

• Place the flour, butter and salt in a food processor. Pulse until the mixture resembles fine bread crumbs, then add 2 tbsp (25 mL) ice water. Continue to pulse just until the pastry comes together. Turn the pastry onto a floured surface and form into a ball, flatten, then wrap in plastic wrap and refrigerate for 30 minutes.
• Place the pastry on a floured surface and roll into a 10-inch (25-cm) circle, place on a baking sheet and refrigerate until ready to use.
• Preheat the oven to 425°F (220°C).
• Place the sugar in an ovenproof 9-inch (23-cm) frying pan. Add ½ cup (125 mL) water and place over low heat. Stir until the sugar dissolves then increase the heat to high and cook without stirring until the mixture turns a medium caramel colour. Carefully shake the pan from time to time so that the sugar caramelizes evenly.
• Remove the pan from the heat and very carefully place the apricots, cut-side down, in pan, forming tight concentric circles. Remember the caramel is very hot.
• Once the caramel has stopped bubbling, place the pastry on top of the apricots, tucking in the edges. (The warmth of the pan and fruit will soften the pastry.) Place the pan in the oven and bake for 10 minutes. Lower the oven temperature to 350°F (180°C) and continue to bake for another 10 minutes or until the pastry is puffed and lightly browned. Some caramel will bubble up over the pastry.
• Remove the tart from the oven, remembering the handle is very hot, and let it sit for at least 15 minutes before turning the tart out. Make sure the edges of the pastry are loose, then place a large plate with a lip over the pan and quickly flip the tart and plate over.

Steps:

• Position rack in center of oven and preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
• Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet. Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.