Gunkel Orchards Apricot Tarte Tatin Recipe
puffed pastry, fresh basil sorbet, balsamic vinegar caramel, pistachio
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Ingredients
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Pastry
Filling
Sorbet
Garnish
Method
Prepare the Tarte Tatin
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare Apricots
Halve the fresh apricots and remove the pits.
Make Caramel
In an ovenproof skillet, melt the butter over medium heat. Add the brown sugar and balsamic vinegar, stirring until the sugar dissolves and the mixture bubbles.
Arrange Apricots
Place the apricot halves cut side up in the caramel mixture. Cook for 5 minutes without stirring.
Add Puff Pastry
Cover the apricots with the puff pastry sheet, tucking in the edges. Poke a few holes in the pastry to allow steam to escape.
Bake
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown.
Cool and Invert
Let the tarte cool for about 10 minutes before inverting onto a serving plate.
Make Basil Sorbet
Blend Ingredients
In a blender, combine basil leaves, water, and sugar. Blend until smooth.
Strain and Freeze
Strain the mixture through a fine mesh sieve into a bowl. Stir in the lemon juice. Pour into a shallow dish and freeze for at least 4 hours, stirring every hour until fully frozen.
Serve
Plate the Tarte
Slice the tarte tatin and serve warm with a scoop of basil sorbet on the side.
Finish with Garnish
Drizzle with additional balsamic vinegar caramel and sprinkle chopped pistachios over the top.