Apricot Tarte Tatin

This recipe was automatically translated from Romanian. View original here
Apricot Tarte Tatin

An ordinary, simple but very tasty cake - it was appreciated by my family, even by Sofia who does not eat apricots normally.

Of course, I can't wait to make the classic version with apples, but this one with apricots should not be ignored. It is a little crunchy, flavored with apricots and butter, I highly recommend it!


White flour
250 g
225 g
125g for dough + 100g for icing
Egg yolk
1 piece
0.25 tsp
40 ml
100 g
Vanilla Extract
1 tbsp
optionally you can add 1 teaspoon of ground ginger
500 g

Step by step


You can make the dough with the hands or with the blender, I preferred so - it is a little faster and cleaner.

So put in the robot flour, 125g soft butter, egg yolk, salt and water.


Mix well until the dough becomes even.


Form a ball out of it, cover with plastic wrap and refrigerate for 1-2 hours.


In a saucepan (mine was 28cm) melt the butter with sugar - just melted, not caramelized.

Add vanilla and ginger powder if you have it.

Careful! Choose the pan with metal handles, so you can put it in the oven, or use a round oven tray with non- removable walls.


Wash and clean the apricots, arrange them in the pan with melted butter - notice that I put them with the "hats" down.


The dough is spread in a round sheet the size of a tray.


Put it over the apricots, lightly press and arrange the edges. Prick from place to place with a fork.


Place in a preheated oven at 200 degrees for about 40-45 minutes.

After this time, take it out and leave it in the tray for 10 minutes.


After these 10 minutes, turn the cake over on a plate and let it cool completely.


Then serve it as you like, as such or with ice cream.

I sprinkled some sugar on it for decoration.

Good appetite!

Quantity: 500 g (6-8 servings)
Prep time: 45 min
Difficulty: easy
Ready in: 120 min
Publish date:

Receive new recipes on email


No comments yet. Be the first to post one!