Cinnamon and apricot tarte Tatin recipe
Created by Dina Macki
‘We drink a lot of apricot juice during Ramadan, so I’ve taken the traditional flavour and made it into a fun dessert for Eid’ says Dina Macki, a food writer, recipe developer and presenter. ‘Always my favourite to bring for a celebration.’
See method- Serves 8
- Takes 45mins
- 219 calories / serving
Ingredients
- 2 x 411g tins apricot halves in juice, drained and patted dry
- 2 tbsp ground cinnamon
- 110g caster sugar
- 30g unsalted butter, diced
- 375g pack reduced-fat puff pastry
- vanilla ice cream or cream, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 920kJ 219.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 19g
of the Reference intake
Carbohydrate 32.2gProtein 2.6gFibre 3.0g
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- Toss together the drained apricots and cinnamon in a bowl; set aside.
- Put the sugar in a 23cm oven-safe frying pan over a low-medium heat. Allow to melt, keeping a close eye on it – swirl the pan occasionally but don’t stir. When it turns golden, remove from the heat and stir in the butter (it may spit a little).
- Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the spiced apricots over the caramel in the pan, making sure there are no gaps.
- Unroll the pastry and lay over the top to cover the apricots completely, trimming to fit the pan, with enough of a border to tuck the edges down around the fruit to make a crust. Poke holes all over the pastry with a fork, then bake for 20 mins or until risen and golden. Leave to rest for 5 mins, then carefully invert the tart onto a plate. Serve warm with ice cream or cream, if you like.
- See more Ramadan and Eid recipes
We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.
