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
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
No comments:
Post a Comment