Right now it seems to me that I am only making baby food. I do not cook anything else. Maybe at some point I will share the recipe for the little ones here as well. To fill in the white spaces. So when we finally invited some people for the first time at our place, Adrien played with Julie and I tried to cook something special. This apricot tart tatin with rosemary. I saw this recipe on plenty on some friends’ blog already but I hope that you will enjoy this version.
Special note for Swiss people, you definitely have to use apricots from Wallis to bake this delicious tart. Served with some Abricotine, an alcohol made in Wallis with apricots, this tart will maybe taste even better.
Hoping you will enjoy baking this tart!
Apricot tart tatin recipe with rosemary
Recipe Type: Dessert
Cuisine: French
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 kg apricots
- 40 gr. of butter
- 130 gr. of sugar
- 1 puff pastry
- 1 rosemary branch
Instructions
- Wash and seed apricots.
- Preheat oven to 220°C.
- In a large frying pan, melt butter with sugar.
- Cook apricots in it to caramelize them with a bit of rosemary.
- In a pie plate, place apricots 1 by 1 squizing them curved sizeat the bottom.
- Cover with puff pastry.
- Bake for 20 minutes.
- Wait for the tart to cool down a little and turn up side down.
- Serve cold or a bit warm depending on your taste.
![[FR] Gâteau aux prunes - Des semaines que je m'acharne à trouver "LA" recette, ajuster les quantités, le temps de cuisson, bref, voilà sans conteste mon gâteau aux prunes préféré. Et vous quelle est votre recette ? Vous en avez une qui vous vient de votre grand-mère ? Lien vers la recette dans ma bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
[EN] Plum cake - For weeks I have struggled to find "THE" recipe, adjust the quantities, the cooking time, in short, this is without any doubt my favorite plum cake. And you, what is your favorite recipe? Do you got one from your grandmother? Link to the recipe in bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Apricots are among my favourite fruits but I wouldn’t have thought of rosemary with them. I’ll definitely try this.
Thanks!