Apricot & almond phyllo tarte Tatin

July 31, 2022 (Last Updated: July 21, 2022)
phyllo tarte tatin

A buttery, caramelised filling of apricots and almonds encased by layers of crisp phyllo pastry…this is tarte Tatin like you’ve never known it before!

Apricot & almond phyllo tarte Tatin

HANDS-ON TIME 25 min | TOTAL TIME 55 min | SERVES 6

INGREDIENTS

  • 10 grams butter
  • 2 tbsp water
  • 75 grams brown sugar
  • 1 tsp vanilla essence
  • 8 ripe apricots, stones removed, sliced into rounds
  • 2 tbsp flaked almonds
  • 4 sheets phyllo pastry
  • Creme fraiche, to serve

METHOD

PREHEAT oven to 180ºC.

COMBINE butter, water, sugar and vanilla in a large 25cm ovenproof pan over medium heat. Cook, stirring, for a few minutes or until butter has melted and sugar has dissolved.

INCREASE heat to high and cook, stirring occasionally, for 2 minutes or until the mixture has thickened slightly.

ADD apricots and nuts to the pan with sauce, gently swirling to coat.

PLACE one pastry sheet on your work surface and brush with oil. Top with another party sheet, in a cross pattern, and brush with oil. Top with the third pastry sheet, diagonally and brush with oil. Top with the last pastry sheet, in the opposite diagonal direction, finishing with a brush of oil.

PLACE pastry, oiled side up, over the apricots. Carefully tuck the pastry in and around the edges, creating a case.

BAKE for 20-25 minutes or until the pastry is golden and crisp. Set aside for a few minutes to cool. Place a serving plate on top of the pan and, in one swift motion, carefully turn the tart out onto the plate.

CUT the tarte Tatin into wedges and serve with creme fraiche.

 

Did you know? Created by mistake by the Tatin sisters, the original recipe idea for this dessert did not go to plan and instead resulted in what we know today as an incredibly buttery, caramelised fruity upside-down tart.

 

Apricot & almond phyllo tarte Tatin

Serves: 6
Prep Time: 25 min Total Time: 55 min

Ingredients

  • 10 grams butter
  • 2 tbsp water
  • 75 grams brown sugar
  • 1 tsp vanilla essence
  • 8 ripe apricots, stones removed, sliced into rounds
  • 2 tbsp flaked almonds
  • 4 sheets phyllo pastry
  • Creme fraiche, to serve

Instructions

1

PREHEAT oven to 180ºC.

2

COMBINE butter, water, sugar and vanilla in a large 25cm ovenproof pan over medium heat. Cook, stirring, for a few minutes or until butter has melted and sugar has dissolved.

3

INCREASE heat to high and cook, stirring occasionally, for 2 minutes or until the mixture has thickened slightly.

4

ADD apricots and nuts to the pan with sauce, gently swirling to coat.

5

PLACE one pastry sheet on your work surface and brush with oil. Top with another party sheet, in a cross pattern, and brush with oil. Top with the third pastry sheet, diagonally and brush with oil. Top with the last pastry sheet, in the opposite diagonal direction, finishing with a brush of oil.

6

PLACE pastry, oiled side up, over the apricots. Carefully tuck the pastry in and around the edges, creating a case.

7

BAKE for 20-25 minutes or until the pastry is golden and crisp. Set aside for a few minutes to cool. Place a serving plate on top of the pan and, in one swift motion, carefully turn the tart out onto the plate.

8

CUT the tarte Tatin into wedges and serve with creme fraiche.

Notes

Did you know? Created by mistake by the Tatin sisters, the original recipe idea for this dessert did not go to plan and instead resulted in what we know today as an incredibly buttery, caramelised fruity upside-down tart.

Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

 

ALSO SEE: Pear and phyllo pastry milk tart

Pear and phyllo pastry milk tart

ALSO SEE: Marmalade creme brulee tarts

Marmalade creme brûlée tarts

 

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