Apricot tarte tatin

Apricot tarte tatin

This is an upside-down fruit tart, first cooked by the Tatin sisters at their restaurant in central France. The story goes that it was created by accident but was such a success with the guests that it became a much-loved classic. The apple version is the best known, but apricots work really well too – sunshine on a plate.


  • 75g/2¾oz caster sugar
  • 40g/1½oz unsalted butter, cubed
  • 300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)
  • 375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting
  • crème fraiche or ice cream, for serving