Running out dessert ideas? Keep puff pastry in the freezer to make apricot tarte tatin in a flash.
Ingredients
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 1 cup caster sugar
- 1 teaspoon vanilla bean paste
- 825g can apricot halves, drained
- 50g butter, finely chopped
- Pure cream, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place pastry sheets on top of each other. Gently press to secure. Trim corners to form a round.
- Step 2Place sugar, vanilla and 1/3 cup cold water in a heavy-based, ovenproof, 20cm (base) frying pan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (do not boil). Increase heat to medium. Bring to the boil. Boil, without stirring, for 7 to 8 minutes or until mixture turns golden. Remove from heat. Arrange apricots, cut-side down, in pan. Scatter with butter.
- Step 3Place pastry over apricots, tucking in at edge. Bake for 25 to 30 minutes or until pastry is golden and puffed. Stand in pan for 10 minutes. Turn tart out onto a plate. Drizzle with cream. Cut into wedges. Serve.
- Low sodium
- Vegetarian
Nutrition
1762 kj
Energy
23.5g
Fat Total
15.6g
Saturated Fat
2g
Fibre
3.3g
Protein
52mg
Cholesterol
92mg
Sodium
49.5g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could replace canned apricots with 10 fresh apricots. Halve and remove stones from apricots before using.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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