A soft frangipane base with a deliciously sweet apricot topping. Perfect served with vanilla ice cream.
Apricot Tarte Tatin with Ice Cream
For the frangipane
50g Butter, softened
50g Icing Sugar, sieved
50g Ground Almonds
25g Plain Flour
1 Large Egg
For the apricots
12 fresh Apricots, stoned and halved
1 sheet of Ready Rolled Puff Pastry
Pre-heat the oven to 200°C/180°C/Gas Mark 6. You will need a large heavy bottomed pan that can also go in the oven.
In a bowl add the butter, icing sugar, ground almond, flour and egg. Whisk all the ingredients together until pale and fluffy.
Melt the butter in the heavy bottomed pan and remove from heat. Add the sugar. Stir off the heat.
Place the apricots on top of the sugar in the pan, they can be tightly packed. Put pan back on a medium heat and cook. Don’t stir but shake occasionally to keep butter and sugar mix evenly distributed.
The apricots are ready when they are al dente and there is still a little give in them when you pierce with a knife. The apricots should have a caramel colour.
Remove from pan and leave to cool. Cut out the puff pastry to fit the pan. Spread the almond frangipane all over the pastry then place over the apricots.
Bake in the pre-heated oven for about 20-25 minutes until the pastry is golden brown.
Using oven mitts or tea towels to hold the pan, carefully turn out the tart onto a plate or board and slice. Serve with vanilla ice cream.