I've been going through many many years of accumulated magazines the past few days. I've been pulling out the interesting bits before the rest head for recycling. I found a very interesting recipe for an upside down apricot tart in a Bon Apetite from May, 2001. Apricots were on sale at the store, a sure sign to give it a try.
This is a pretty straightforward recipe. I'd never made caramel sauce from scratch, so that part was a little tricky. Also, flipping out the tart required several deep breaths and false starts before I actually worked up the courage!
This is a pretty straightforward recipe. I'd never made caramel sauce from scratch, so that part was a little tricky. Also, flipping out the tart required several deep breaths and false starts before I actually worked up the courage!
Ingredients:
3/4 cups sugar
2 Tablespoons water
3 Tablespoons unsalted butter
2 Tablespoons whipping cream
6 fresh apricots, halved and pitted
1 sheet frozen puff pastry, thawed
Preheat oven to 425 F.
Combine sugar and water in a small heavy saucepan (preferably NOT a non-stick saucepan). Stir over medium-low heat until sugar dissolves. Increase heat to medium and boil. Don't stir once it starts boiling, but swirl the pan occasionally and with a pastry brush dipped in water, brush down the sugar that will creep up the sides of the pan. After about 10 minutes, it will have turned a deep amber color. Lower hear to low and add butter and cream, stirring constantly. The sauce will bubble up after the butter and cream are added.
Pour the sauce into the bottom of a 10 inch ovenproof skillet or a 10 inch pie pan. Swirl the pan so the sauce covers the whole bottom. Place the apricots round side down in the sauce around the pan tightly together.
Roll out the puff pastry and cut into a 12 inch circle. Place on top of the apricots in the pan and tuck around the apricots. Bake until pastry is puffed and golden, 20-25 minutes. Remove from oven and let cool for a minute. Run a knife around the edge of the tart to loosen from pan.
To turn out the tart, place a large rimmed serving platter over the pan. With pot holders, tightly grip the pan and serving platter together and quickly flip them over. The tart will fall out of the pan onto the platter. Lift off the skillet and rearrange any apricots that moved around. Serve warm.
That's it! The apricots make it rather tart so this would be great served with some sweetened whipped cream or vanilla ice cream and coffee.
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