Email to Gillian Scarlett      

Apricot and Pistachio Tarte Tatin

Source of Recipe

Courtesy of: Pukka Tukka


List of Ingredients

Apricot and Pistachio Tarte Tatin


200 g caster sugar
10 apricot
50 g unsalted butter, diced
255 g slab of puff pastry
1 small handful thyme, leaves picked
1 small handful pistachio nuts, chopped




Recipe

Apricot and Pistachio Tarte Tatin
Preheat the oven to 170 degrees C / 325 degrees F / gas 3. In a pan, simmer half the sugar with a couple of tablespoons of water until a light golden caramel has formed.


Meanwhile, halve the apricots and remove the stones. Don’t throw the stones away – I will explain why later.


Sprinkle the apricots with the remaining sugar, mix and leave to sit for ten minutes. The sugar will draw out the lovely juicy sweetness from the apricots.


Check the caramel sauce. If it’s ready, remove from the heat. Stir in the butter and pour the sauce into a non-stick tart tin. Whack the apricots on top and spread them out to cover the base of the tin.


Now take about half of your apricot stones and bash them open. Inside you will find a nutty kernel which tastes just like Amaretto – great for adding flavour. Finely slice the kernels and sprinkle them over the apricots with half the thyme.


Roll out the pastry until it’s just over ½cm thick and 2cm larger than your tart tin. Cover the apricots with the pastry, pushing it right into the sides of the tin. Place the tart in the oven for around 35 minutes.


When the tart is cooked, put a large plate on top of the tin and turn the tart upside down onto it. Sprinkle with the rest of the thyme and the pistachio nuts just before serving. Fantastic served with ice-cream or whipped cream.


Yield: Makes a 9-inch tart.