Sorry not to have posted for such a long time but life has been hectic, in a good way. Thank you to all my subscribers that have asked for another recipe; I really do appreciate you taking the time to contact me!
I had the parents around for a lunch and (for my American subscribers) as we have been having something of a heat wave I wanted to make something delicious but without having to stand over the cooker for hours. Apricots are in season and I happened to have a pack in the fridge so I threw together my Apricot Tarte Tatin.
I served it with ice cream and it went down a treat, my mother in law claiming it was the best pasty desert she had ever tasted – and she does not throw compliments about!
You will need a heavy frying pan, one with a solid handle as it will need to go in the oven; preferably not non-stick as this can make the sugar re-crystallise. Put the pan on high heat and sprinkle in white caster sugar and the water. Swirl to mix – DO NOT STIR – bring up to a boil and turn the heat down to medium. Watch your fingers boiling sugar is as hot as molten lava!
Continue at medium heat until the solution takes on a suntan colour. Do not take your eyes off it, don’t answer the phone and if someone knocks on the door they can go away! Once you reach a rich caramel shade take it off the heat.
Let the caramel calm down for a couple of seconds and drop in the knob of butter and swirl it into the caramel but best not to stir.
Again off the heat add a full layer of apricots. Cut the apricots in half, leaving the skins on, place the fruit cut side down into the pool of luscious caramel.
Unfurl the rolled out puff pastry or if you are old-fashioned enough to buy a block then you’ll need to roll it out to about a £1 coin depth. Because of the size of my pan I have to cut a strip off and press it in place to make it big enough.
Lay the pastry over the fruit and tuck the edges in towards the caramel. Make a slit on the middle of the tarte to let the stem out and then bake 210C for 20-25 minutes.
Once baked to a golden brown take the pan out of the oven and allow it to stand for 3 or 4 minutes. Place a serving plate on top of the frying pan and flip it over – if any of the fruit stays in the pan then just pick them up and pop them back into place. Serve with ice cream and really enjoy!
If you are worthy enough to go to all the trouble of making your own puff pastry do me a favour and keep it to yourself! I have made it, I know how to do it but I simply don’t find the need to do it. Actually - go on let me know if you do make it!
I do hate to sound like a Nanny. But please do watch out when working with hot sugar. Also when you go to take the pan out of the oven take great care – I once saw the handle and without thinking got hold of it – what a Wally, boy oh boy did that hurt.