Wednesday, February 20, 2019

On the MENU this Week. Apricot and Fig Tart Tatin

This is one to make right now while the fruit is still in season. We had a dinner party and the ingredients were what we had, so Lynne made another of our favourite Tartes Tatin
It is a very good mix of fruit. Warning: Apricots do produce a lot of juice, so be sure when turning it out to have a serving dish that can take it
1 kilo firm ripe apricots - 5 ripe figs, stems cut off - 2 T lemon juice - 50 g butter
50 g brown granulated or Treacle or Demerara sugar - a roll of good flaky pastry
Preheat the oven to 200°C
Halve and core the apricots. Sprinkle with lemon juice to prevent them going brown
Grease a fairly deep 19 cm flan dish thickly with the 50g of butter. Sprinkle on the brown sugar. Put the five figs in the centre of the dish. Arrange the apricots neatly in rounds covering the surface, skin side down
Roll out the pastry to just slightly larger than the dish; lay it on top of the fruit and fold any excess down the sides of the fruit inside the dish. Seal the edges well, but do not worry about neatness as this will become the base of the tart. Bake for half an hour, making sure you have a baking tin beneath the flan dish, as it can overflow. When the pastry is fully cooked, and is light brown and crisp, run a knife around the edge of the pastry, then very carefully upend the tart onto an attractive serving plate with a lip about 2.5cm deep. Do this just before serving so that the hot fruit and juice are on top of the crisp pastry. There will be quite a lot of juice. Serve immediately with thick cream and/or ice-cream.
You can pour over some alcohol to liven it up as you serve – as they do in Normandy. Calvados, Apricot Brandy, & Fruit Schnapps work well.
Our Wine of the Week would go perfectly with this dessert

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