Over the last few days I went on a brief visit to Italy and made the most of it by gorging on plenty of fruit which are gloriously in season now. My dad's field is now flourishing with so many different types of fruit like apricots which are very sweet and juicy and I could go through 10-15 of them in one go easily!
That's why I couldn't help but making a nice tart with apricots. I like Italian tarts but I also like French tart tatins which are very nice.
This is an "upside down" tart made by laying the fruit over the baking tin first and then the pastry on top of it. The fruit is caramelized with butter and brown sugar first.
Last year I made my first one with strawberries. The original one is with apples but you will find that most fruit works well.
Apricots make a sweet and juicy tart. A perfect treat for an afternoon tea or coffee in the sunshine.. or in the rain now that I am back in England!
- Prep Time : 40 minutes
- Cook Time : 40 minutes
Make the pastry by working the flour, 100 g of butter, salt and water and shape it into a ball. Wrap it with a cling film and put it in the fridge for 30 minutes
Melt 80 g of butter and 100 g of sugar in a sauce pan and caramelize it over a source of heat. It should get a nice dark golden colour. Then pour it over a round baking tin. The caramel has to cover all of the base of the baking tin
Lay the halved apricots over the caramelized sugar
Roll the pastry with a rolling pin and lay it over the apricots