Best 20 Tarte Tatin Recipes

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

APPLE TARTE TATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
• Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
• Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
• Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
• Place crust on top of apples and tuck in edges around apples.
• Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

PEAR TARTE TATIN

Steps:

• Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
• Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
• Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
• Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
• Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
• Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
• Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
• Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
• Allow to sit 15-20 minutes, then serve warm.

TARTE TATIN

Steps:

• In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.
• Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).
• Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
• In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
• Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.
• On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
• Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired.

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY

Steps:

• To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
• In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
• Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
• Cut puff pastry into circles to fit just within the top of your muffin tin.
• Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
• Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
• Enjoy!

PEAR TARTE TATIN

Steps:

• Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel the pears, cut them in half lengthwise and core them. Place in a large bowl and toss with the lemon juice. Set aside.
• Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color.
• Remove the pan from the heat. Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible. Fill in the center with the remaining pears.
• Cut the butter into small pieces and scatter over the pears. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
• Roll the dough and cover the pears according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
• Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with or creme fraiche if desired.

MARTHA'S FAVORITE TARTE TATIN

Steps:

• Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
• Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
• Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
• Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
• Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
• Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

CARAMELIZED TOMATO TARTE TATIN

Steps:

• Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
• Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
• In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
• Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
• Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

TARTE TATIN

Steps:

• Preheat the oven to 425 degrees F.
• Peel and core the apples, then cut them into quarters.
• Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice.
• Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little.
• While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled.
• When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes.
• Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream.

TARTE TATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips.
• Spread butter evenly into a 9 inch springform pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.
• Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom of pan and serve.

PEACH TARTE TATIN

Steps:

• For crust---------------.
• Blend first 5 ingredients in processor.
• Using on/off turns, cut in butter until coarse meal forms.
• Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
• Gather dough into ball.
• Flatten into disk.
• Wrap in plastic; chill at least 1 hour and up to 1 day.
• Roll out dough on lightly floured surface to 11-inch round.
• Transfer to rimless baking sheet.
• Cover and refrigerate while preparing filling.
• For filling--------------.
• Preheat oven to 425°F.
• Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
• Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
• Turn off heat.
• Add butter; stir until melted and smooth.
• Cool 2 minutes.
• Place 1 peach half, rounded side down, in center of pan.
• Arrange peach quarters close together, rounded side down, in concentric circles around peach half.
• Press remaining peach half and quarters, rounded side down, atop first layer.
• Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
• Place chilled pastry atop hot fruit.
• Let stand 3 minutes to soften.
• Tuck dough edges around fruit.
• Bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
• Cool in pan on rack 10 minutes.
• Place platter atop skillet.
• Using oven mitts, invert tart onto platter.
• Serve warm with whipped cream.

BANANA TARTE TATIN

Steps:

• Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
• Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
• Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
• Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.

TARTE TATIN -- EASY VERSION

Steps:

• Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.
• Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.
• Sprinkle tops of apples lightly with cinnamon if desired.
• Bake uncovered at 425F about 1-1 ½ hours.
• If apples start to burn, they can be covered toward the end of the baking time.
• Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.
• Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.
• Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.
• Cool partially, then invert to a platter. Serve warm.

PEACH TARTE TATIN

Steps:

• Preheat oven to 375°F. Combine sugar, 3 tablespoons water, and light corn syrup in small nonstick skillet. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Quickly stir in unsalted butter, fresh lemon juice, and salt. Immediately pour caramel into nonstick 9-inch-diameter cake pan with 1 1/2-inch-high sides.
• Place unpeeled peach quarters, skin side down, in concentric circles atop caramel in cake pan, covering caramel completely. Bake until peaches are just tender, about 30 minutes. Remove cake pan from oven.
• Roll out puff pastry sheet on lightly floured work surface to 12-inch square. Using 10-inch-diameter tart pan bottom or plate as guide, cut out round. Pierce pastry all over with fork. Cover peaches in cake pan with pastry round; press pastry down around peaches at edge of cake pan.
• Bake tart until pastry is puffed and deep golden, about 27 minutes. (Can be prepared 6 hours ahead. Let stand in cake pan at room temperature. Rewarm tart in 350°F oven for 10 minutes before continuing.) Let tart rest 5 minutes. Cut around edge of cake pan to loosen pastry. Place large platter over cake pan. Using oven mitts, hold cake pan and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off cake pan. Rearrange any peaches that may have become dislodged. Cool tart 30 minutes. Sprinkle with lemon peel. Cut warm tart into wedges; serve with whipped cream.

APPLE-ROSEMARY TARTE TATIN

Steps:

• To make the crust, place the flour, sugar and salt in a food processor and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until mixture just begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate.
• To make the filling, place the sugar in an 11-inch ovenproof skillet over medium-low heat. When the sugar begins to melt, stir until it melts completely and turns into a caramel-colored syrup. Remove from the heat. Toss the apples with the melted butter and rosemary. Arrange the apples in the skillet on top of the syrup in 2 layers, making concentric circles; put the first layer in core side down and the second layer core side up.
• Place over medium heat and cover the skillet. Cook for 5 minutes. Uncover and cook for 10 minutes. Set aside to cool.
• Preheat the oven to 350 degrees. Roll the dough out into a circle slightly larger than the skillet. Place the dough over the apples and fold in the extra dough, pressing it against the skillet to form a seal. Bake until the crust is lightly browned, about 30 minutes.
• Let stand for 10 minutes. Quickly but carefully invert the skillet over a large plate or platter. Serve warm with creme fraiche or vanilla ice cream.

CARAMELISED UPSIDE-DOWN APPLE TART - TARTE TATIN

Steps:

• Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm.
• Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid.
• Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes.
• Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes.
• Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples.
• Serve with creme fraiche.

JULIA CHILD'S 1994 TARTE TATIN

Steps:

• Quarter, core, and peel the apples; cut the quarters in half lengthwise. Toss in a bowl with the lemon and 1/2 cup of sugar. Steep 20 minutes, and drain juices. Set the frying pan over moderately high heat with the butter, and when melted blend in the remaining [1 cup] sugar. Stir about with a wooden spoon for several minutes, until the syrup turns a bubbly caramel brown. Remove from heat and arrange a layer of apple slices nicely in the bottom of the pan. Arrange the rest of the apples on top so they are 1 inch higher than the rim of the pan, close packed and only reasonably neat. Preliminary stove-top cooking - 20 to 25 minutes. (Preheat the oven to 425 degrees F for the next step, placing the rack in the lower middle level.) Set the pan again over moderately high heat, pressing the apples down as they soften, and drawing the accumulated juices up over them with the bulb baster. In several minutes, when the apples begin to soften, cover the pan and continue cooking 10 to 15 minutes, checking and basting frequently until the juices are thick and syrupy. Remove from heat, and let cool slightly while you roll out the dough. Roll the chilled dough into a circle 3/16 inch thick and 1 inch larger than the top of your pan. Cut 4 steam holes, 1/4-inch size, 1 1/2 inches from around the center of the dough. Working rapidly, fold the dough in half, then in quarters; center the point over the apples. Unfold the dough over the apples. Press the edges of the dough down between the apples and the inside of the pan. Bake about 20 minutes at 425 degrees F, until the pastry has browned and crisped. Remove from the oven, and tilt. If the juices are runny rather than a thick syrup, boil down rapidly on top on the stove, but be sure not to evaporate them completely or the apples will stick to the pan. Turn the serving dish upside down over the apples and reverse the two to unmold the tart.

EASY TARTE TATIN (COOK'S ILLUSTRATED)

Steps:

• Adjust rack to middle position in oven and then heat to 400. Line a rimmed baking sheet with parchment paper. Place the puff pastry on the parchment. Bake until golden brown and puffed, 10-15 minutes. Transfer to a serving platter; press lightly to flatten if domed.
• Meanwhile, melt butter in a 12-inch, nonstick skillet over high heat. Remove the pan from heat and spinkle evenly with the sugar. Lay the apples in the skillet. Return to heat. Cook, stirring apples halfway through, until the juices in the pan turn a rich amber color and apples are carmelized, about 15 minutes.
• Remove apples from the pan one at a time. Arrange them in overlapping rows on the pastry square, leaving a 1/2-inch border. Spoon about half of the pan juices over the apples.
• Whisk the cream and Grand Marnier (if using) into the remaining juices in the pan. Bring to a simmer. Pour some sauce over the tart just before serving, passing the remaining sauce separately.
• FOR PEAR TATIN: Substitute 2 lbs. pears (about 4) for the apples. You may need to increase the carmelization time to 20-25 minutes. Use Poire William instead of Grand Marnier if using a liquor.
• LIQUOR OPTION FOR APPLES: Cognac. I believe it is a classically French pairing with apple desserts. It's not the Cook's Illustrated version, tho, if you want to use strictly their recipe. I used it in a different tart recipe once, and it was awesome. Thanks to the first reviewer for this idea!

EASY UPSIDE DOWN APPLE TARTE TATIN

Steps:

• Peel, core& quarter apples; toss with lemon juice& 2 tbsp of the sugar.
• Let stand& toss again so that sugar is completely dissolved.
• In a 10 inch ovenproof skillet, melt butter over medium heat.
• Sprinkle remaining sugar evenly over butter.
• Stir just until sugar is dissolved& remove from heat.
• Place as many apple wedges as you can into the pan.
• They will actually stand on end but thats OK since they will shrink as the tarte cooks.
• Place the pan back over medium heat and cook the apples for 20- 25 minutes or until syrup has formed a thickened caramel.
• Cool slightly.
• Gently roll out pie shell (or puff pastry) to fit slightly larger than the pan.
• Place over the pan, trim edges& bake in preheated 400F oven for 20- 25 minutes or until pastry is crisp.
• Turn out onto a large platter& serve.

APRICOT TARTE TATIN

Steps:

• Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
• Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
• Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
• Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
• Preheat oven to 425 degrees.
• Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
• Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.