Georgina Hayden has created this recipe using one of her favourite summer fruits: apricots. She says: ”I’ve created a tarte tatin inspired by two much-loved breakfast favourites – the good ol’ almond croissant and an apricot danish.”
It’s a hybrid we’re very much on board with.
Take a look at our salted caramel tarte tatin too, made the classic French way with apples.
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Ingredients
- 2 tbsp flaked almonds
- 16-18 apricots, fresh or tinned (see Georgina’s introduction, p54)
- 100g caster sugar
- 50g unsalted butter
- A few fresh thyme sprigs
- 150g good quality marzipan
- 3 tbsp whole milk
- Plain flour for dusting
- 375g ready-rolled puff pastry
- Icing sugar to dust
You’ll also need…
- Ovenproof 28cm frying pan; food processor or blender
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Method
- Heat the oven to 220°C/200°C fan/gas 7. Gently toast the almonds in a dry pan until golden. Set aside.
- Halve and stone the apricots. Put cut-side up in the frying pan. Sprinkle with half the sugar and leave to macerate for 10 minutes. Stir gently.
- Put the pan over a medium heat. Sprinkle with the remaining caster sugar, dot over the butter and most of the thyme. Let the sugar/butter melt and form a caramel. Don’t stir, just swirl the pan occasionally. Take off the heat when evenly golden.
- Meanwhile, tear the marzipan into pieces and whizz in a food processor/blender with the milk and a pinch of salt to form a spreadable paste.
- Dust your worktop with flour, then roll out and trim the pastry to a rough 30cm circle. Spread with the marzipan, leaving a border. Drape the pastry over the apricots, marzipan-side down, and tuck in the edges. Transfer the pan to the oven and bake for 20-25 minutes until the pastry is golden and the caramel
is bubbling up around the sides. - Cool the tarte for 5 minutes in the pan, then turn out onto a plate. Sprinkle with the toasted almonds and remaining thyme, and dust with icing sugar. Serve with ice cream.
Nutrition
- 536kcals Calories
- 28g (12.4g saturated) Fat
- 7.7g Protein
- 61.2g (41g sugars) Carbs
- 4.3g Fibre
- 0.8g Salt
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