Apricot, almond and thyme tarte tatin

Apricot, almond and thyme tarte tatin
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, oven time 20-25 min, plus resting/cooling

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.

Nutrition: per serving

Calories
536kcals
Fat
28g (12.4g saturated)
Protein
7.7g
Carbohydrates
61.2g (41g sugars)
Fibre
4.3g
Salt
0.8g
Calories
536kcals
Fat
28g (12.4g saturated)
Protein
7.7g
Carbohydrates
61.2g (41g sugars)
Fibre
4.3g
Salt
0.8g

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

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Gently toast the almonds in a dry pan until golden. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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