This Upside-Down Apricot Tart combines the rustic charm of a buttery, flaky pastry with the bright, tangy sweetness of fresh apricots, all topped off with a rich homemade caramel. It’s a delightful dessert that showcases the simplicity and elegance of using seasonal fruits.
Why You’ll Love This:
- Seasonal Freshness: Using fresh apricots, this tart highlights the natural flavors and sweetness of summer fruits.
- Homemade Caramel: The smooth, rich caramel adds a luxurious depth of flavor that complements the tartness of the apricots.
- Flaky Pastry: The pâte brisée (shortcrust pastry) offers a delightful texture contrast to the soft fruit and gooey caramel.
Perfect Occasion: This tart is perfect for summer gatherings, Sunday brunches, or as an elegant dessert at dinner parties. It’s particularly fitting for events that call for a show-stopping, fruity dessert.
Decoration Tips:
- Dust with Powdered Sugar: Just before serving, dust the tart lightly with powdered sugar for a snow-capped appearance.
- Garnish with Fresh Mint: A few fresh mint leaves can add a refreshing touch and a pop of color.
- Serve with Cream: Offering whipped cream or crème fraîche on the side lets guests enjoy an extra touch of indulgence.
Ingredients:
- For the Pâte Brisée:
- 250g flour
- 50ml water
- 125g unsalted butter
- 2 packets vanilla sugar
- For the Caramel:
- 100g white sugar
- 49g unsalted butter
- Additional:
- 5 large apricots, washed and sliced
- 2 tbsp cornstarch (to mix with the apricots)
- Prepare the Pâte Brisée:
- Combine flour and vanilla sugar in a bowl.
- Incorporate unsalted butter using your fingertips until the mixture resembles coarse crumbs.
- Gradually add water and knead lightly until it forms a dough ball.
- Chill the dough in the refrigerator for 30 minutes.
- Make the Caramel:
- Melt white sugar in a pan over medium heat until it liquifies.
- Stir in butter and continue to cook, stirring constantly until the mixture becomes a smooth caramel.
- Assemble the Tart:
- Pour the caramel into a tart pan lined with parchment paper.
- Arrange apricot slices over the caramel.
- Mix cornstarch with the apricots to prevent excess juicing during baking.
- Roll out the chilled dough on a floured surface and gently lay it over the apricots, trimming any excess and folding the edges.
- Bake:
- Bake in a preheated oven at 180°C (356°F) for 45 minutes, or until the pastry is golden and crisp.
- Serve:
- Allow the tart to cool slightly before inverting onto a serving plate, revealing the caramelized apricots on top.
Enjoy this delicious Upside-Down Apricot Tart, where each slice offers a perfect blend of sweet and tart, wrapped in a delicate, buttery crust!
