Apricot and lavender tarte tatin
This traditional rich caramel tarte tatin with fresh, vibrant apricots and lavender flowers for a kick of flavour is delicious with cream
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
70g golden caster sugar
40g butter, cubed and softened
sheet of puff pastry, about 350g
½ tsp dried lavender flowers, organic or from your garden
300g fresh apricots, halved and stoned
Method
Preheat your oven to 200°C.
Heat an 8in heavy pan on a medium heat. Add the sugar and melt it, do not stir while it is melting or it might seize up. Once it has completely melted add the butter to the pan and gently stir it in. It will be piping hot so be careful. Stir until it becomes a smooth caramel.
Sprinkle the lavender into the caramel and then lay the apricots on top, cut half facing upwards and then set the pan aside. Cut a disk from your pastry sheet that is a bit wider than the pan. Press the pastry on top and pinch it around the edges, making a few knife pricks in the pastry.
Bake for twenty minutes until golden and the apricots are soft. Gently turn the tart upside down (or right side up!) by putting a plate on top and quickly flipping it. Be careful it does not end up on the floor.
