APRICOT TART TATIN
Steps:
- Preheat oven to 425°F. 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.
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Ta annabi Rahama
[email protected]This tart was a bit too sweet for my taste, but I think that's just a personal preference. I'll try using less sugar next time.
Prince Bishal
[email protected]I've never had an apricot tart before, but this one was amazing! The apricots were perfectly caramelized and the crust was flaky and buttery.
Bijay Chaudhary
[email protected]This tart is so beautiful and delicious! I'm definitely going to make it again.
tiamiyu kaytee
[email protected]I made this tart for my family and they all loved it! The crust was flaky and the filling was sweet and tangy.
Vanesssa Fazaa
[email protected]This tart was a bit too tart for my taste, but I think that's just because I used Granny Smith apples. I'll try using a sweeter variety next time.
AMIRUJ JAMAL
[email protected]I'm not a big fan of apricots, but I loved this tart! The caramel sauce and flaky crust were perfect.
Simon Brooks
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love the combination of apricots and almonds.
Kwabena Opoku
[email protected]The tart was delicious, but the crust was a bit too soggy for my taste. I think I'll try blind-baking the crust next time.
Ema Yll3
[email protected]I've never made a tart before, but this recipe made it easy. The step-by-step instructions were really helpful.
Ronnie Jeremy
[email protected]This tart is absolutely stunning! I made it for a dinner party and it was the star of the show.
MD Yeamin
[email protected]I was so excited to try this recipe, but it turned out to be a bit too sweet for my taste. I think next time I'll use less sugar in the caramel sauce.
Rufia Begum
[email protected]The tart was easy to make and the instructions were clear. The only thing I would change is to use a bit less sugar in the caramel sauce.
Ahmad As
[email protected]I've made this tart several times and it's always a hit! The presentation is beautiful and the taste is divine.
Umer Nasir
[email protected]This apricot tart tatin was a delight! The caramelized apricots were perfectly balanced by the flaky crust. I used a gluten-free flour blend and it turned out great.