Apricot Tarte Tatin With Pistachios

1. 1

   Cut out a circle from the puff pastry about 2cm /1 inch larger than the size of your baking tin.

2. 2

   Make a caramel: In a thick bottomed large pan, melt sugar (with 1-2 tbsp water) over low to medium heat without stirring. Once the color turns golden to amber, after approx. 10 minutes, remove from heat and stir in the butter using a wooden spoon.

3. 3

   Pour caramel into your baking tin.

4. 4

   Place apricot halves neatly onto the caramel, round side down, closing gaps with one or 2 apricots cut into smaller chunks.

5. 5

   Cover apricots with puff pastry circle, tuck edges firmly around the fruit.Gently prick pastry with a fork multiple times.

6. 6

   Bake in a preheated oven at 180u00b0C/350u00b0F for about 30 minutes.

7. 7

   While tart is baking, chop pistachios and roast without adding fat in a small pan.

8. 8

   Take tart out of the oven, leave to cool slightly (for about 10 minutes), then invert onto a serving plate.

9. 9

   Sprinkle with pistachios. Serve warm with an optional dollop of creme fraiche .

* Per serving · 4 servings · Values may vary.

No additional tips available.