7rsno%,
Apricot Tarte Tatin
By Moira Hodgson
YIELD 6 to 8 servings
‘Apricot Tare Tatin Recipe -NYT Cooking
Cooking
TIME 45 minutes
INGREDIES
FOR THE PAS
RY:
1 cup unbleached all-purpose flour
6 tablespoons cold unsalted butter
cut into small pieces
1 teaspoon sugar
Apinch of salt
About 2 tablespoons ice water
FOR THE APRICOTS:
2 pounds apricots
2 tablespoons unsalted butter
‘Acup sugar
hitpseooking.nytines.com/recipes!3859-apricot-tarte-tain
PREPARATION
Step 1
Make the pastry. In a food processor, combine the flour, butter, sugar
and salt, Process until the mixture looks like coarse bread crumbs
(about five seconds). Add the cold water and process briefly, turning
‘the machine on and off, until the mixture looks like small peas. Do not,
allow to become a ball in the machine.
Step2
‘Turn mixture out onto lightly floured board and knead lightly until it,
holds together. With hecl of palm of your hand, flatten it into a thick
pancake about six inches across. Wrap it in plastic and refrigerate for
at least 20 minutes. It will keep unfrozen up to three days before being
used,
Step 3
Cut apricots in half and remove pits. Melt butter and sugar in nine-
inch cast-iron skillet, Arrange apricot halves in circles on top and cook
over moderate heat, without burning, until sugar begins to caramelize.
Be careful not to burn. Cool completely.
Step 4
Roll out pastry into 10-inch circle. Place it on top of apricots, cutting
off excess dough. Put edges down over fruit. Refrigerate for 30
minutes.
Step 5
Preheat oven to 425 degrees.
Step 6
Prick the pastry all over with the point of a knife. Bake for 20 to 25
minutes until the pastry is cooked.
Step7
Cool and turn out onto a plate. Do not be dismayed if some of the
apricots stick to pan; simply scrape them off and put them on top of
pastry,
Tip
12‘Apricot Tarte Tatin Recipe -NYT Cooking
7rsno%,
‘This is good with vanilla ice cream or creme fraiche.
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