Apricot Tarte Tatin

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You will need a 9½ inch oven-proof pan to make the Tarte Tatin.

Serves 8


for the dough:

1½ cups all-purpose flour

½  cup almond flour, or finely ground almonds

¼  cup sugar

½  teaspoon kosher salt

1 teaspoon baking powder

10 tablespoons cold unsalted butter

3 egg yolks

For the tart:

1½  lb. fresh apricots

¾ cups sugar

1 tablespoon water

3 tablespoons unsalted butter

1 teaspoon ground cardamom

Vanilla ice cream for serving


1. Oven to 350 degrees.

2. To make the dough put flour, almond flour, sugar, salt and baking powder in the food processor and pulse briefly three times. Cut butter to small cubes and add to the food processor, then pulse a few times to make crumbs. Add the egg yolks and pulse until the dough begins to form. Remove the dough from the food processor bowl, form into a disk, wrap in plastic wrap and put in the fridge.

3. Wash the apricots, dry with paper towel, remove the pits and cut in quarters. Set aside.

4. To make the caramel, put the ¾ cup sugar and a tablespoon of water in an oven proof pan over medium heat. Let the sugar melt, shaking the pan occasionally, until the sugar becomes medium-amber in color. Remove pan from the heat, add butter, one spoon at a time, and mix until incorporated. Add cardamom and mix again.

5. Arrange apricot quarters over the caramel, slightly overlapping. Take the dough out of the fridge and put on a large square of parchment paper. Lightly dust the dough with flour and roll to a 11 inch round. Transfer the dough to the pan to cover the apricots, using the parchment paper. Remove the parchment paper and tuck the dough in all around.

6. Transfer the pan to the oven and bake for 40 minutes, until the dough is golden brown and cooked through. Transfer to a cooling rack and let cool for 10 minutes. Run a knife around the sides of the pan and flip it into a platter. Serve warm with vanilla ice cream on top.

Apricot tarte tatinCredit: Vered Guttman

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