Apricot and almond tarte tatin
- August 2014
- Serves 8-10
- Hands-on time 45 min, oven time 30 min
Caramelised apricots and flaked almonds work wonders in this twist on a classic French tarte tatin recipe.
- 14.4g (6.2g saturated)
- 25.1g (13.5g sugars)
Make the caramel and arrange the apricots in the frying pan up to a day ahead. When cool, top with the almonds and pastry, then chill until ready to bake.
Don’t overcook the caramel at the beginning – you don’t want it to burn in the oven. Use plums, peaches or nectarines if you can’t find apricots.
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