Apricot Tart Tatin

Apricot Tart Tatin

By 23/06/2013

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.Β  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

making the pastry

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.Β  The caramel has to cover all of the base of the baking tin

melting butter

Lay the halved apricots over the caramelized sugar


Roll the pastry with a rolling pin and lay it over the apricots

pastry over the fruit

Cook at 180 C for 35-40 minutes until the pastry is nice and golden.
When cooked leave it to rest for a couple of minutes then turn it upside down with the help of a plate and serve it warm with some vanilla ice cream if you like.

apricot tart tatin

Apricot tart tatin

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11 Responses to Apricot Tart Tatin

  1. Javelin Warrior

    I love the use of the fresh apricots, Alida! This tarte tatin looks fantastic and so bright and summery… A lovely and simply dessert…

    • Alida

      Thanks so much Mark!

  2. Nora

    Oh Alida, this tart tatin is mouth watering! Love apricots, the season is so short, you really have to make the most of it!

  3. Lisa the Gourmet Wog

    Delish Alida!! Do you think this would work with dried apricots? I’ll have to wait 6 months till Summer otherwise!

    • Alida

      Hi Lisa, I think you could use dried apricots. When you caramelize them with butter and sugar they will get juicier and moist. Fresh prunes could be an alternative too.

  4. Angie@Angie's Recipes

    Your tart tatin has turned out so beautiful, Alida. A slice or two with some tea would be marvelous!

  5. gloria

    Look really delicious Alida!

  6. la cucina di Molly

    Che delizia la tua torta tatin, immagino il profumo di quelle albicocche! Un bacione!

  7. Pingback: Simple and in Season June Event Round Up (Part Two) - Ren Behan

  8. Ren Behan

    Dear Alida, a lovely tart and usual with apricots. I chose this as the winning entry for June’s Simple and in Season so you have won a cookbook. Ren x

    • Alida

      Thank you Ren! XX

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