Summer time in my family always reminds me of great amount of peaches, nectarines, melon or apricots trays stored in the freshness of the garage or the cellar.
Yes, all Summer long we enjoy tasty tomatoes, fresh salads, basil from the gardens and fruits all the time….
As the numbers tends to vary dramatically from one week to another, we always have to think about new ways to recycle the leftovers.
When it comes to fruits, we usually think about homemade jam, preserves but also poached fruits or tarts.
Ripen apricots are perfect for the Tatin as they will caramelize and soften in the oven.
Ingredients for the Apricot Tatin:
- a block of good puff pastry or a ready to use one
- a dozen of apricots halved and stoned
- 100g of caster sugar
- 50g of unsalted butter, cubed and at room temperature
- aromatic herbs optional (rosemary, basil…)
- plain flour for dusting
- unsweetened vanilla whipped cream or ice cream, for serving
Ingredients for Caramelized Pecans Brittle:
- 1 cup of pecans
- 1/2 cup of sugar
- a Silpat or parchment paper
Method for the Tatin:
Start a caramel in a medium ovenproof frying pan (about 24cm in diameter). Put the sugar in the pan over a medium heat and let it cook until the sugar gets a nice golden brown color. Don’t stir the sugar but swirl it around the pan every now and then so that it caramelize evenly.
Stir the butter in carefully as it may splatters in reaction to the extremely hot caramel. At that stage, if you want to give an extra flavor to your Tatin, add the herb of your choice (be careful with rosemary, it quickly overpower the other flavors, only put a small amount). Stir for about 2-3 minutes until a smooth caramel starts to get together. Remove the herbs if you have put some and place the apricots on top, keep on cooking for 2-3 minutes on very low heat just to get the apricots slightly cooked. Then let them cool down for 15-20 minutes.
Preheat the oven to 200°C.
If your puff pastry is not rolled out, flour a flat and clean surface and start to roll it out until 2mm high and cut a circle out of it, 2-3cm wider than the pan. Place it on top of the apricots and gently push down or fold the sides so that the puff pastry fits in the pan. Using a fork, prick the surface so that it doesn’t rise too much.
Bake the tart in the pan for 25 minutes or until the apricots are well cooked and the surface of the puff pastry gets a nice golden color.
Using an oven glove, get the Tatin out of the oven and leave it to rest a few minutes then place a serving dish (larger than the pan) on top of the pan and quickly turn it upside down. When you feel that the Tatin is out of the pan, remove the pan, clean the edges of the serving dish and serve it straight away with vanilla whipped cream or ice-cream.
Method for the Caramelized Pecans:
For the pecans, start another caramel in a clean heavy bottom frying pan. Bring the sugar to a nice golden brown caramel and spread the pecans on top of it. Using a silicon or wooden spatula, quickly help the pecans to get coated off the heat. Gently pour the content of the pan on the Silpat or a piece of parchment paper. Let it cool down and once it is cold, roughly chop it in order to get small pieces of caramelized pecans.
Spread them on top of the whipped cream, ice-cream or tart.