Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apricot Tarte Tatin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 1/4 Cup(s) All-Purpose Flour
1/2 Teaspoon(s) Salt
3 Tablespoon(s) Unsalted butter
2 Tablespoon(s) Shortening
4 Tablespoon(s) Cold water, up to 6
1 Cup(s) Sugar
1 Dash(s) Pure vanilla extract
12 Fresh apricots, halved
pitted and
1 Other Carbohydrates
cup heavy whipping cream, or 1 quart vanilla ice cream To prepare the
crust, put the flour, salt, butter and shortening in a medium bowl.
Using your fingertips, mix the shortening and butter with the flour to
form a coarse meal. Add the water and mix with a fork just until the
dough comes together. Cover the dough in plastic wrap and set aside
for at least 15 minutes. Meanwhile, preheat the oven to 425 degrees.
Put the sugar, butter, and vanilla in a 10-inch ovenproof saute pan
and cook over high heat until the sugar is golden brown, about 5
minutes. Remove the pan from the heat and arrange the apricots cut
side down in the pan. Place the pan on the heat again and bring the
liquid to a boil. While the apricot mixture is heating, quickly unwrap
the dough and roll it out into a 12-inch circle on a well-floured work
surface. Drape the crust over the apricots and flute the edges with
your fingertips. Place the pan in the oven and bake until the crust is
golden brown, about 25 minutes. Remove from the oven and let cool for
about 5 minutes. Place a large serving platter on top of the pan and,
using oven mitts, hold the platter and pan together as you turn the
two over, inverting the tart onto the serving platter. Cut the tart
into 8 wedges. If serving the tart with whipped cream, whip the cream
to soft peaks. Serve warm with a dollop of softly whipped cream or a
scoop of vanilla ice cream on top. Converted by MC_Buster. Per
serving: 302 Calories (kcal); 15g Total Fat; (45% calories from fat);
2g Protein; 40g Carbohydrate; 32mg Cholesterol; 136mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;
1 Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 320
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 33.6mg
Sodium: 148.9mg
Potassium: 138.7mg
Carbohydrates: 44g
Fiber: 1.2g
Sugar: 28.4g
Protein: 2.6g

Scale this recipe to Servings [?]