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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Apricot Tatin

[heart_this] · Jul 28, 2007 · 7 Comments

Apricot Tatin

When I was at the market I saw some nice looking local apricots and I remembered seeing this really good looking dish. I noticed a problem almost immediately. The recipe was in mass rather than volume… I found a site that had conversions for standard ingredients and came up with what follows. Overall it turned out pretty good. On the down side, the crust seemed a bit heavy… On the up side the apricots tasted amazing. They added a really nice tartness. I really liked the way that the syrup was infused with the apricot flavour. Vanilla ice cream added a nice creaminess.

Apricot Tatin (whole)

Apricot Tatin

Apricot Tatin

Prep Time: 15 minutes Cook Time: 43 minutes Total Time: 58 minutes Servings: 4
ingredients
  • 2 cups Flour
  • 1/2 cup butter (chilled & grated)
  • 1 teaspoon salt
  • 1 egg
  • 1 teaspoon water
  • 1/2 cup butter
  • 1/2 cup sugar
  • 8 apricots (cut into halves)
directions
  1. Mix the flour, salt and butter with your fingers in a bowl.
  2. Add the egg and water and mix with your fingers until it forms a ball of dough.
  3. Wrap the dough in plastic and place chill for 30 minutes.
  4. Place the apricot halves face down in a baking dish.
  5. Bake in a pre-heated 400F/200C oven for 15 minutes.
  6. Melt the sugar in a pan.
  7. Add the butter and cook until caramelized.
  8. Pour the syrup over the apricots and bake for another 15 minutes.
  9. Roll the dough out and form it to fit in your pan.
  10. Place the dough on top of the apricots.
  11. Bake for another 30 minutes.
Similar Recipes:
Golden Beet Tatin with Goat Cheese

Dessert, Food, French, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Ferdzy says

    July 28, 2007 at 11:08 am

    Lovely! Apricots are my fave. I mostly just eat ridiculous quantities, but that looks scrumptious.

    Reply
  2. katiez says

    July 28, 2007 at 3:44 pm

    The apricots LOOK amazing, and the photo… I can almost taste them!

    Reply
  3. DeborahSW says

    July 28, 2007 at 4:46 pm

    Looks wonderful… I’ve never cooked with apricots before, sounds very fresh and summery. 🙂

    Reply
  4. Rasa Malaysia says

    July 29, 2007 at 3:12 am

    OK, I am stupid, but I never figure out the word tatin, what does it actually mean? LOL? I am supposed to be a food blogger and I don’t know…lol.

    Reply
  5. Kevin says

    July 29, 2007 at 11:36 am

    I just learned the meaning of tatin when I made this. It is basically an upside down pie. Here is the wikipedia link.

    Reply
  6. The Cooking Ninja says

    August 2, 2007 at 4:44 pm

    Kevin, your dough seems rather thick and heavy. Did you roll it out thin? I’m glad you enjoy this apricot tatin.

    Tatin is the name of the sisters who made the famous upside down apple pie “Tarte Tatin” (literally translated as ‘Tatin’s pie/tart’)

    Reply
  7. Kevin says

    August 3, 2007 at 2:20 am

    The crust was a bit thick. I will have to try rolling the crust thinner the next time I do a tatin.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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