Apricot Tarte Tatin

I can guide you in the making of an Apricot Tarte Tatin with an Italian twist. The Tarte Tatin is a classic French dessert usually made with apples, but the apricot version is equally delicious, and summer apricots in Italy are particularly tasty. Here is the recipe:

Ingredients

• 1 kg of ripe apricots
• 150 g of sugar
• 100 g of butter
• 1 roll of brisée dough (or shortcrust pastry if you prefer a crumblier base)
• Juice of 1 lemon
• A pinch of cinnamon (optional)
• Vanilla ice cream or custard to serve (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Cut the apricots in half and remove the pits. If the apricots are particularly acidic, you can sprinkle them with a little sugar and let them macerate for a few minutes.
3. In an oven-proof skillet (or a round baking dish of about 25 cm in diameter), melt the butter over medium heat and add the sugar. Let it caramelize slightly until it reaches a light golden color.
4. Arrange the apricots on the surface with the cut side down. Cook for a few minutes until they begin to release their juices and are flavored with the caramel.
5. Deglaze with lemon juice and add a pinch of cinnamon, if you like.
6. Lay the brisée dough over the apricots, being careful to tuck it along the edges of the pan. Prick the bottom with a fork.
7. Bake for about 30-35 minutes, or until the pastry is golden and crispy.
8. Once cooked, let the Tarte Tatin rest for a few minutes, then carefully turn it over onto a serving plate.
9. Serve warm, optionally accompanied by vanilla ice cream or a quenelle of custard.

Trivia

The Tarte Tatin is named after the Tatin sisters, who first served it in their hotel in France in the late 1800s. The story goes that it was the result of a mistake in preparing a classic apple pie, but the accident turned into a happy outcome.

For an extra Italian touch, you might serve it with a muscat sauce or add a little amaretto liqueur to the custard. Enjoy your meal!