Apricot Tarte Tatin with Herbs

Apricot Tarte Tatin with Herbs 1

This quick tart Tatin looks like a jewel! The only a few ingredients and you get a wonderful tart which can be prepared with frozen fruit as in my case with frozen apricots. Our small apricots were perfect for this recipe, but I’m sure I could prepare this with fresh figs (eventually sliced) perhaps spiced with cinnamon as well. In this sense this recipe should be simply a suggestion, you can adapt it to the fruits available as well as herbs (savory, thyme, rosemary, lavender, sage…).

For a 26 cm/1o inch mold double the ingredients!

You need (for a 18cm/ 7 inch mold)

  • 250-300 g fresh apricots (with skin, de-stoned and cut in half)
  • 50 g sugar (depends from sweetness of fruits)
  • 20 g butter, for the caramel
  • 1/2 lemon zest, cut into thin strips
  • 1 tablespoon fresh savory leaves
  • 2 sheets of filo pastry
  • 20 g melted butter, for the filo pastry sheets


  1. Place sugar and butter into the ceramic mold under the broiler. Broil until browned.
  2. Remove from the oven, switch oven to normal heat at 180°C (not broiler!) and quickly add in the apricot halves (cut side-down).
  3. Scatter 2/3 of lemon zest and savory leaves. With the spoon try to push them in-between apricots. Note: You cannot add zest and savory prior apricots as they would burn and turn black.
  4. Let it bubble for 5-8 minutes on a medium heat. Note: if you use frozen apricots, reduce to 2 minutes as they would be mush.
  5. Prepare the 2-4 whole rounds (letting little more for border) of filo, you will use the cutouts first.
  6. Remove from the oven on top of the apricots the filo cutouts and filo rounds, brushing every layer with the melted butter.
  7. Place in the oven and bake for 20-25 minutes or until the top of the filo is a deep golden brown.
  8. Remove the pan from the oven and let it cool down about 10 minutes.
  9. Turn the tart upside down into a heat-proof serving plate on top of the mold face side-down and flip. Now the plate is resting on your counter surface. When you lift the skillet the apricots of the tart Tatin will be on top.
  10. Allow to cool for 15 minutes and just before serving scatter with reserved lemon zest and savory leaves!

Apricot Tarte Tatin with Herbs 2


Author: artandkitchen

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