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Apricot, almond and thyme tarte tatin

Name: Apricot, almond and thyme tarte tatin
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: 2 tbsp flaked almonds; 16-18 apricots, fresh or tinned (see Georgina’s introduction, p54); 100g caster sugar; 50g unsalted butter; A few fresh thyme sprigs; 150g good quality marzipan; 3 tbsp whole milk; Plain flour for dusting; 375g ready-rolled puff pastry; Icing sugar to dust; You’ll also need…; Ovenproof 28cm frying pan; food processor or blender

Published: 12 Jun 19
Updated: 18 Mar 24

Georgina Hayden has created this recipe using one of her favourite summer fruits: apricots. She says: ”I’ve created a tarte tatin inspired by two much-loved breakfast favourites – the good ol’ almond croissant and an apricot danish.”

It’s a hybrid we’re very much on board with.

Take a look at our salted caramel tarte tatin too, made the classic French way with apples.

Easy
May 2019

Test kitchen approved

Serves 6
Hands-on time 25 min, oven time 20-25 min, plus resting/cooling

It’s a hybrid we’re very much on board with.

Take a look at our salted caramel tarte tatin too, made the classic French way with apples.

Nutrition: per serving

Calories: 536kcals
Fat: 28g (12.4g saturated)
Protein: 7.7g
Carbohydrates: 61.2g (41g sugars)
Fibre: 4.3g
Salt: 0.8g

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Ingredients

2 tbsp flaked almonds
16-18 apricots, fresh or tinned (see Georgina’s introduction, p54)
100g caster sugar
50g unsalted butter
A few fresh thyme sprigs
150g good quality marzipan
3 tbsp whole milk
Plain flour for dusting
375g ready-rolled puff pastry
Icing sugar to dust

You’ll also need…

Ovenproof 28cm frying pan; food processor or blender

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Method

Heat the oven to 220°C/200°C fan/gas 7. Gently toast the almonds in a dry pan until golden. Set aside.
Halve and stone the apricots. Put cut-side up in the frying pan. Sprinkle with half the sugar and leave to macerate for 10 minutes. Stir gently.
Put the pan over a medium heat. Sprinkle with the remaining caster sugar, dot over the butter and most of the thyme. Let the sugar/butter melt and form a caramel. Don’t stir, just swirl the pan occasionally. Take off the heat when evenly golden.

Meanwhile, tear the marzipan into pieces and whizz in a food processor/blender with the milk and a pinch of salt to form a spreadable paste.
Dust your worktop with flour, then roll out and trim the pastry to a rough 30cm circle. Spread with the marzipan, leaving a border. Drape the pastry over the apricots, marzipan-side down, and tuck in the edges. Transfer the pan to the oven and bake for 20-25 minutes until the pastry is golden and the caramel
is bubbling up around the sides.
Cool the tarte for 5 minutes in the pan, then turn out onto a plate. Sprinkle with the toasted almonds and remaining thyme, and dust with icing sugar. Serve with ice cream.