Apricot Tarte Tatin

This upside down tarte is a showstopper but requires minimal effort. Enjoy this tarte tatin warm, right out of the oven, with a scoop of vanilla ice cream, with a dollop of whipped cream or just on its own. 


  • No apricots? Use peaches or nectarines instead. 
  • Gluten-free? Use your favourite gluten-free ready-rolled puff pastry.
  • Vegan? Use vegan butter and brush the pastry with plant based milk instead.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 6


8 Apricots

100 g Caster sugar

80 g Unsalted butter (room temperature )

1 ready rolled puff pastry

1 Egg (lightly beaten)


  1. Preheat the oven to 180C/160c fan/4 gas mark. Halve the apricots and remove the stones.
  2. Add the sugar to a medium-sized ovenproof pan. Place the pan over medium heat and cook for 3-4 minutes, or until the sugar has melted and is golden brown. Do not touch the hot sugar with your fingers, it's hot, and you will burn yourself. Add the butter to the sugar and mix until it's melted.
  3. Carefully, arrange the apricots, cut side up, on top of the caramel. Again, don't touch it to prevent burning yourself.
  4. Cut the pastry to fit the pan into a circle. Place it over the fruits. Press it down gently on the side to cover the apricots. Brush the pastry with egg wash (lightly beaten egg).
  5. Transfer the pan to the oven. Bake for 30-35 minutes, until the puff pastry is golden and caramel is bubbling.
  6. Out of the oven, give the tarte tatin a few minutes to slightly cool down. Then, run a knife around the edges and turn the tarte tatin out onto a serving plate.
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