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Apricot Upside-Down Tart

A buttery pastry tart featuring caramelized apricots in a rich butterscotch sauce, baked until golden and served inverted.

Baking Vegetarian Dessert Pastry Apricot

Estimated Nutrition

Calories

580.9

kcal / serving

3485.4 kcal total

Carbs

67g

per serving

402.2 g total

Fat

32.8g

per serving

196.5 g total

Protein

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for the pastry

100

Caster Sugar

for the butterscotch

tsp

Caster Sugar

for dusting

Dairy

170

Unsalted Butter

chilled, cut into cubes

piece

Free-Range Egg

beaten with 1 tbsp water

Butter

separated for filling and dotting

serving

Cream

to serve

serving

Ice Cream

to serve

Fruits

piece

Apricots

fresh, halved and stoned

GrainsCereals

235

Plain Flour

Liquids

Water

NutsSeeds

pinch

Salt

Method

Preheat the oven to 200°C.

Blend the flour, salt, butter, and sugar in a food processor until the mixture looks like breadcrumbs.

Gradually add the egg and water mixture until a dough forms.

Roll the dough between two sheets of baking paper into a 25cm circle and trim edges.

Heat sugar and water in an ovenproof frying pan over low heat until dissolved into a syrup.

Increase heat and simmer without stirring for 4-5 minutes until the mixture caramelizes.

Remove from heat and stir in 40g of butter until melted and thick.

Place apricot halves cut-side down into the butterscotch.

Cover with the pastry circle, tuck in the edges, prick with a fork, dot with remaining butter, and sprinkle with sugar.

Bake for 25-30 minutes until golden-brown and bubbling.

Cool for five minutes, then invert the tart onto a serving plate.

Serve warm or cold with cream or ice cream.

made with
a toodle. project