Apricot Tart Tatin – a delicious recipe with butter, sugar, cinnamon, vanilla bean, brandy, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F. Melt butter in a medium saucepan until slightly bubbly. Stir in sugar with a wooden spoon, then stir in cinnamon stick and vanilla bean, stirring to release the vanilla bean seeds. Continue cooking over medium heat for about 10 minutes or until mixture is caramel colored. Deglaze pan with brandy and lemon juice, cooking until mixture forms a smooth caramel. Remove cinnamon stick and vanilla bean. Pour about 6 tablespoons of caramel into the bottom of 6 ramekins, swirling to coat bottom of dishes. Place 3 pieces of fruit into each dish and top with equal amounts of the remaining caramel sauce. Cut 6 circles of puff pastry slightly larger than each dish; press pastry into dish to cover fruit. Bake for 15 to 20 minutes or until pastry is golden brown. When cooled slightly but still slightly warm, invert tarts onto 6 dessert plates. Serve warm or at room temperature with a glass of chilled Mirassou Riesling.
395
kcal
Calories
17
g
Fat
60
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tablespoons butter, 3/4 cup sugar, 1 cinnamon stick, 1/2 vanilla bean, split horizontally, and more.
Yes, Apricot Tart Tatin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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