Apricots bring back fond memories of my walk to school near Hartbeespoort Dam. On hot summer days I would pick the ripe fruits from the abundant trees along the roadside.

The classic French tarte Tatin is best known made using apples, but apricots are a perfect alternative!

Cooking with Chef Petrus: Apricot tarte Tatin



Apricot Tarte Tatin Recipe5 [small]from[/small] 1 [small]vote[/small]Recipe by Petrus MadutlelaCourse: DessertCuisine: FrenchDifficulty: MediumPrep time
30minutesCooking time
30minutesTotal time
1hour Ingredients
90 grams caster sugar
50 grams butter
10 apricots, destoned & halved
375 grams ready rolled puff pastry, flour for dustingMethodPut the sugar in an oven proof frying pan (about 20 cm diameter is ideal). Place over medium heat and cook until the sugar melts, caramelises & turns golden brown. Watch out – it's super hot! Do not stir it; just swirl around the pan.Remove caramel from the heat & stir in the butter. Take care as it may splash a little. Keep stirring for a couple of minutes, the mix will thicken & become smoother. A wooden spoon is perfect for this job.Arrange the apricot halves cut side up on the caramel. Leave for half an hour, to cool completely.In the meantime, preheat your oven to 180°C.Unroll your puff pastry on a lightly floured surface and roll it out to a size slightly larger than the diameter of your pan.With the help of your rolling pin, lift the pastry & place it over the apricots. Tuck the edges into the side of the pan, and cut off any excess pastry.Score the surface of the pastry a few times with a sharp knife, to allow steam to escape./\r\n/Bake in the oven for 25 to 30 minutes, until the pastry is golden brown.Loosen the edges of the tarte, than place a large plate over the pan & quickly but carefully invert it (a dry tea towel can help at this point). If any apricots have stuck to the pan, just scape off & add to the base.Serve warm.

  • Serve with cream, crème fraîche, or vanilla ice cream.

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