Apricot Tarte Tatin

Thank you all for the birthday wishes and much appreciated compliments on Katherine’s cake. It really was a delicious bake, very impressive indeed. We had a lovely week in Aylesbury, though sods law came into play a little and the weather has improved exactly one day after arriving back in Aberystwyth. Oh well, at least it is finally here and the month-long deluge is over. Prepare yourselves for a lengthy, but comical, rant regarding pastry!

There are two schools of thought with regard to the pastry with which it is most appropriate to prepare a tarte tatin; one puts its faith in puff pastry, the other in short-crust. Of course, there are arguments for and against each candidate and there are some that dare to declare that it doesn’t matter which one uses. Those who take the more ambivalent viewpoint shall be banished from proceedings, left to revel in their exodus, unable to decide whether they like their new surroundings more than those they were previously amidst. As you can see, my opinion is that short-crust pastry is the most appropriate choice for a tarte tatin; this is because puff pastry is easily waterlogged and can find itself, particularly when used in this dessert, likely to undergo a strange metamorphosis from decadent crispiness, to flaccid sogginess. One may, of course, contend that it is richer than short-crust and therefore is better suited to the artery destroying filling of a tarte tatin. However, I feel that the crust should merely provide the filling with a back-bone and shouldn’t attempt to pilfer too much thunder.

What a long paragraph that was – I do hope no-one was hurt in its blast-radius. Anyway, I suppose I ought to say one or two words about the filling itself. To be honest, there is little difference between a traditional tarte tatin and the one you see before you. Both are delicious, deadly and rather moreish. It is an incredibly buttery dessert and in some ways I believe apricots work better than apples, since they provide the dish with a little contrast which tends to cut across the sweetness of the sugar – this makes for a more interesting mouthful. Whether you agree with this statement or not, I’m sure that you’ll thoroughly enjoy the proceedings. Enjoy the sun, Britain, summer has at long last arrived.

Apricot Tarte Tatin

Serves 8


1 ball of shortcrust pastry

• 7-8 fresh apricots, halved

• 100g granulated sugar

• 50g salted butter

• A little water


1. Prepare your pastry according to the recipe linked above. Preheat the oven to 200C. Begin caramelising 75g of the sugar in a little water, in a medium-sized oven-proof pan – be careful not to burn it. Stir in half of the butter and press in the apricot halves.

2. After cooking the apricots in the sugar and butter for 5 minutes, dot over the remaining butter – set the pan aside. Roll out the pastry until relatively thin and carefully place on top of the apricots, trim the edges off and press down gently. Sprinkle the remaining sugar over the pastry and bake until golden brown. Enjoy with a little cream or ice cream.

Cost: Apricots are very cheap this time of the year, with these costing a mere £1. The rest of the ingredients, though decadent, are always reasonably priced. As such, one can make this extremely pleasing and well-known dessert for little more than £2!

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66 comments on “Apricot Tarte Tatin

  1. astoldbyanne
    July 22, 2012 at 5:48 pm

    mmm that looks amazing! 🙂
    and two pounds is nothing. i will definitely try making this sometime soon!

    • frugalfeeding
      July 26, 2012 at 9:48 pm

      Thanks! You’re right, it’s so worth it for this.

  2. cookinginsens
    July 22, 2012 at 5:50 pm

    You are so funny 😀

  3. kalfury
    July 22, 2012 at 5:54 pm

    Looks delicious….

  4. Margarita
    July 22, 2012 at 5:54 pm

    Totally yummy! Still not turning the oven on…NYC has been an oven for weeks and we’re now enjoying a little break. Thanks for the vicarious pleasure! 🙂

    • frugalfeeding
      July 26, 2012 at 9:47 pm

      Yes, I’ve heard it’s extremely hot there. It’s finally getting a little hot here too! Yay! I;m glad you liked looking at it, even if you can;t stand to cook it 😀

  5. daisy
    July 22, 2012 at 6:00 pm

    What a lovely tart!


  6. Barbara Bamber | justasmidgen
    July 22, 2012 at 6:04 pm

    I just had a slice of apricot/peach pie at the market yesterday.. so this luscious Tatin hits the market for me.. because I’m craving more apricot at the moment:)

    • frugalfeeding
      July 26, 2012 at 9:46 pm

      Hehe, I;m glad you like the look of it, Barbara. I want a slice of that pie you had!

  7. theacupunc
    July 22, 2012 at 6:18 pm

    You know, I just bought some apricots to bake just this sort of thing… I kind of “accidentally” ate all of them before I did, but, f I hadn’t, I would have been totally with you on the short-crust. Nice pics!

    • frugalfeeding
      July 26, 2012 at 9:45 pm

      Oh no! That’s silly :D. Short crust is the way forward.

  8. the second serving
    July 22, 2012 at 7:45 pm

    Those fresh apricots made me really crave one!!

  9. Sarah
    July 22, 2012 at 8:02 pm

    I cannot decide whether I’m being dreadfully dim or not, but thought I’d check anyway: so you caramelised the sugar and apricots in the same pan which you then put into the oven to bake the tarte in?

    • frugalfeeding
      July 22, 2012 at 8:36 pm

      Indeed. Sorry if I didn’t make that entirely clear!

      • Somer
        July 24, 2012 at 7:18 am

        Make what entirely clear.

        Luscious Tart! I’m with you on the shortbread…

        • frugalfeeding
          July 26, 2012 at 9:38 pm

          Woops. That was supposed to be a reply… Oh well. I’ll sort myself out. Thanks, Somer!

    • frugalfeeding
      July 26, 2012 at 9:45 pm

      Indeed. Sorry if I didn’t make that entirely clear, Sarah!

  10. Spoon Feast
    July 22, 2012 at 9:18 pm

    I agree, Puff gets a bit too soggy. Funny rant Frugal.
    Don’t you love the way apricots look?! They are adorable, how can anyone resist such treats?

    • frugalfeeding
      July 26, 2012 at 9:44 pm

      Haha, I’m glad you think so. They look great – kind of like egg yolks 😀

  11. Karina
    July 22, 2012 at 9:45 pm

    Yum! When I first glanced at it I thought it was a margarita pizza. Makes for a fun surreal dessert!

    • frugalfeeding
      July 26, 2012 at 9:44 pm

      Haha – it does. I think the apricots look like egg yolks!

  12. susartandfood
    July 22, 2012 at 11:04 pm

    Pastry is a puzzle on the best days, for me at least, I fight, fight, fight to get it right and it fights right back usually winning. Looks delish. Love apricots.

  13. Michelle
    July 23, 2012 at 12:34 am

    Short-crust, yes!

  14. ceciliag
    July 23, 2012 at 2:29 am

    Yikes. Well we don’t want flaccid sogginess darling!.. Short crust it is!! c

  15. zahody
    July 23, 2012 at 3:45 pm

    Apricots are one of those foods that I have trouble deciding what to make with. Same for broccoli. This looks yummy! I’m badly craving baked good these days, but it’s too hot in Ottawa to turn on the oven. I have a feeling this fall is going to be bad for sugar overloads.

    • frugalfeeding
      July 26, 2012 at 9:43 pm

      Oh no! It’s getting hot here too, but it;s never too hot for this :D. I sometimes have trouble deciding what to do, mainly because I want to do something interesting.

  16. Kimby
    July 23, 2012 at 8:43 pm

    Loved your Faulkner-esque paragraph! Don’t change — your writing or the crust.
    (Belated birthday greetings, too!)

    • frugalfeeding
      July 26, 2012 at 9:40 pm

      Haha. I shan’t – that’s such a massive compliment!

  17. accordingtocarey
    July 23, 2012 at 10:32 pm

    Lovely shade of orange on those apricots! Drool worthy.

    • frugalfeeding
      July 26, 2012 at 9:40 pm

      I know, right? Such a great colour – almost like egg yolks.

  18. Aimee@clevermuffin
    July 24, 2012 at 3:07 am

    Those apricots look so lovely and ripe – I miss summer fruits! And summer! Though, it doesn’t sounds like the UK is having the best of one at the moment anyways?

    • frugalfeeding
      July 26, 2012 at 9:40 pm

      They were! Haha. It is now, but it wan’t then :). SO hot now, Aimee.

  19. Shira
    July 24, 2012 at 6:01 am

    This looks insanely good. INSANELY good! Love it Nick, just love it!

  20. Stephanie
    July 24, 2012 at 6:24 am

    This looks delightful! I’ve never had fresh apricots before… I love dried ones, but only the turkish variety.

    • frugalfeeding
      July 26, 2012 at 9:39 pm

      Thanks, Stephanie! Dried Apricots are amazing. Give fresh a go 🙂

  21. Bob Vivant
    July 24, 2012 at 2:56 pm

    Tarte tatins are one of my favorite fruit desserts. I’ve never tried it with apricots. Yum! And I’m in the short-crust camp too.

  22. glutenfreehappytummy
    July 24, 2012 at 4:38 pm

    that looks just outrageous! i love the flavor combo! Yum!

  23. gwynnem
    July 24, 2012 at 5:10 pm

    Apricots are making their way to markets in Denver, so I’ll be giving this beauty a try soon with the short crust recipe. 🙂

  24. spree
    July 24, 2012 at 5:35 pm

    flaccid sogginess…..ewww…what could possibly be worse than that? we’ll go with the short-crust Nick, thank you!

    • frugalfeeding
      July 26, 2012 at 9:37 pm

      Haha – eeeeew exactly. nothing is worse… Haha, you had better.

  25. veganmonologue
    July 24, 2012 at 5:45 pm

    Yum! My friend and I successfully made an apple tarte-tatin once and it was quite amazing. Apricots! Genius!!!

  26. musingmar
    July 24, 2012 at 11:21 pm

    I adore apricots, and this tarte is lovely. Did get a bit of a giggle at the term ‘flaccid sogginess’ – actually I just wish I’d thought of it first! Happy belated birthday!

    • frugalfeeding
      July 26, 2012 at 9:20 pm

      Thanks! I’m sorry that I beat you to it… It came in a moment of inspiration.

  27. thebigfatnoodle
    July 25, 2012 at 5:05 pm

    Whatever you chose, it looks really lovely, and perfect finally for the summer weather we have.

    • frugalfeeding
      July 26, 2012 at 9:12 pm

      Thanks! Yes, really nice for the good weather, though I cooked it during our massive rainy period 😛

  28. Eileen Finley
    August 17, 2012 at 9:29 pm

    This looks just as tasty as it is beautiful! Making this tonight!

    • frugalfeeding
      September 5, 2012 at 11:16 am

      Haha, thanks! It was very tasty indeed, if a little naughty.

  29. Sanjukta Moorthy
    September 24, 2012 at 11:18 am

    Thrilled to see you went to Aber – as did I, I did Interpol, graduated in 2009! How is it now? It’s one of those places I imagine wouldn’t change at all!

    (This tarte tatin looks great too, thanks – will have to try this with some ice cream!)

    • frugalfeeding
      September 26, 2012 at 6:05 pm

      I didn’t study at Aber, I studied at Bristol University. I’m originally from Aber. Aber is always the same… Glad to know you know my home town though.

      • Sanjukta Moorthy
        September 28, 2012 at 7:36 am

        Gotcha! I’m happy to hear it’s still the same though! Somehow I doubt that it will ever change – in the best way possible of course! If Y Popty ever stop making those Welshcakes I know that things are about to go bad :p

        Speaking of, don’t suppose you have a good Welshcake recipe do you?

        • frugalfeeding
          October 2, 2012 at 5:12 pm

          Indeed! Haha – so strange to hear you talking about Y Popty… I do… it’s on the blog.

  30. Sanjukta Moorthy
    October 3, 2012 at 11:49 am

    Brilliant – thanks!

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