Everything you'd put in a Tarte Tatin

[Kimmie]

Here's the English version of your page

The recipe is here

[RichardL]

Thanks Kimmie!

[Isa]

Apricot Pistachio Tart Tatin, that sounds wonderful I'll have to look up the recipe.



In The Art of the Tart another Brit, Tamsin Day-Lewis, makes an Apricot Tatin replaing the fruits kernel by a small ball of almond paste. A very good mix.

[alexia]

Does anyone have a tip on how to remove the kernel from the pit? I've tried the hammer which works but sometimes does in the kernel, too.

[Pongi]

Isa,
I have already asked for that recipe by Tamasin Day-Lewis, if you got it could you share it? Sounds VERY interesting!
TIA,

Pongi

[Isa]

I'm sorry I never got you the recipe Pongi. Next time if I forget to give you, or anyone else, a recipe send me a message to remind me.

Enjoy!


A Tatin of Apricots Stuffed With Almond Paste


6 tablespoons sugar
1/4 cup ground almonds
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons vanilla sugar
1 egg
a few drops of bitter almond extract
2-3 dozen fresh apricots


Make your pie dough with 1 1/2 cups flour, 6 tablespoons unsalted butter and 2 to 2 1/2 tablespoons cold water or cream then chill.

Preheat the oven to 350°F and roll the dough a little larger than the ovenproof skillet. Caramelise the sugar in the same pan in which the tart is to be cooked.


Mix the ground almonds, butter and vanilla sugar with the egg and a few drops of almond extract to make a rich paste. Slice each apricot in half, remove the pits, and then fill the cut halves with the paste. Pack the apricots tighthly into the pan, paste side up, in circles, with any left over in a double layer at the centre. Tuck a blanket of dough under the edges in the usual way, and bake for 35 minutes. Let it rest for 10 minutes before inverting and serving with crème fraîche.


P.S. I found her almond paste to be a bit runny and added enough almond powder to make it hold its shape better. This tart is really best when eaten the day it is made.

[Pongi]

Thanks Isa!
I have only another question for you. Every time I made an apricot tart I found out they were too watery and the tart resulted too moist. So, I use to bake them partially in advance and discard the liquid (I usually mix it with some gelatin and brush the tart). On the other side, when I make a Tatin I generally caramelize the fruits together with the sugar, then cover with the pie dough and bake everything.
I noticed that in this recipe you put the tart into the oven when the apricots are still raw. Don't they throw out too much water during cooking, also considering that the suggested cooking time is relatively short (I usually bake a Tatin 45-50 mins)?

Thanks again,

Pongi

[Kimmie]

Imagine shallots caramelized in Tarte-Tatin form served with a filet of half-smoked/half-baked Arctic char. The fish would be absolutely fresh, and its gentle smokiness would be enhanced with a veal and elderberry sauce.

[Isa]

Sorry Pongi I had written my reply when my pc decided to crash, that explains the delay... I'm just really really upset that I lost my bookmarks. How am I ever gonna replace them all now.


I looked at the book again, and realised she doesn't cook any of the fruits for the tarte tatin on top of the stove. Very strange if you ask me.


I do remember I cooked the apricots on top of the stove before putting the whole thing in the oven. I'm sorry I don't recall how long I cooked them for adding the crust.


I hope this help. If you need more information just let me know I'll do my best to help you.

[Pongi]

Thanks again Isa!
As for the stove cooking time, I never care about it - when the caramel is golden, it's done.

Kimmie: I just imagine sometimes a baby onion Tatin to be served with foie gras (or magret de canard?) and an apple sauce (if this doesn't sound like a nonsense to a pro like you...)

Pongi

[oli]

Isa; on your "A Tatin of Apricots Stuffed With Almond Paste" can I just use almond paste, straight as it comes packaged, or would you suggest I add the butter and egg?
Thanks

[Isa]

I used regular almond paste myself Oli and it worked out fine. Just make sure the almond paste is quite dry otherwise it may melt a bit while baking.



That sounds good to me Pongi! For the sauce may I suggest using ice cidre.