I used apricots instead of apples in this recipe to transform an inherently autumnal dessert into the very essence of summer. Tarte tatin is very easy to make; it requires few ingredients and leaves you with nothing but satisfaction. I used store-bought puff pastry instead of making my own crust, making the process much easier and quicker. Thyme adds a lovely herbal perfume to the apricots, but if you don't have any, no worries, you can just leave it out.
I absolutely recommend serving tarte tatin warm with vanilla ice cream or fresh whipped cream.
Apricot Tarte Tatin 9 Steps
Preheat oven to 350°F. Halve the apricots, remove the stones and set aside.
Put the sugar with water in a 9-inch ovenproof pan and heat gently. Once the sugar has melted, increase the heat and bubble, without stirring, for 4-5 minutes until it forms a light golden caramel.
Remove the pan from the heat and quickly stir in the butter. Mix the thyme with caramel.
Arrange the apricot halves over the caramel, cut-side down, packing them as close together as you can.
Roll out the puff pastry on a lightly floured surface to 1/4 inch thickness. Trim to a slightly larger circle than the pan.
Lay the puff pastry over the apricots. Tuck in the edges around the inside of the pan and poke it with a fork or knife.
Bake for 25-30 minutes until dark golden and puffed.
Remove the tarte from the oven, leave for 5 minutes, then carefully invert it onto a large serving plate.
Serve warm with vanilla ice cream or fresh whipped cream.