Apricot & Ginger Tarte Tatin

Apricot & Ginger Tarte Tatin
Apricot & Ginger Tarte Tatin
I always avoid caramelising sugar with kids, so this is an easier and safer version of a classic Tarte Tatin with no need to cook the sugar first. Using tinned fruit rather than fresh is a cheap and easy way to incorporate delicious tasting, ripe fruit off-season (as long as it's in juice not syrup). Apricot and ginger work beautifully together, but you could use pear, peach or fresh plums when in season would be delicious too.
For the pastry
  1. 75g unsalted butter (chilled)
  2. 150g plain flour
  3. 1 large free-range egg (beaten)
  4. Milk (if needed)
For the filling
  1. 1-2 tins of apricot halves (in juice not syrup)
  2. 50g light brown sugar
  3. 25g butter
  4. 1 teaspoon ground ginger
  1. Preheat the oven to 180°C (160°C fan)
  2. In a large bowl, rub the butter into the flour until it resembles breadcrumbs
  3. Stir in the beaten egg and bring the mixture together into a ball (use a little milk if you need more liquid)
  4. Wrap the pastry in clingfilm and chill for 30 minutes
  5. Sprinkle the light brown sugar over the bottom of a flan dish, then chop the butter into small chunks and dot them evenly all over the sugar
  6. Drain the apricot halves and lay them (insides facing up) on the sugar, then sprinkle the ginger evenly over the top
  7. Roll out the pastry to the thickness of a £2 coin and lay it over the apricots
  8. Trim off the excess and tuck the edges down inside the dish
  9. Bake for 20 - 25 mins until the pastry is golden brown
  10. Allow to cool slightly, then place a plate on top of the tin and quickly flip it over to reveal your beautiful tart (probably best if an adult does this over the sink!)
  11. Serve warm with vanilla ice cream
Cook It With Kids https://cookitwithkids.co.uk/

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