Apricot tarte Tatin

apricot tatin-9

I´m not French. I´m a German living in France. Moving here was an active decision, not a given from birth, driven by the curiosity to live abroad for the first time in my life (aside from a few months while studying), a tempting job offer for my husband and last not least an innate francophilia that has to do with the place I grew up. I come from a small region in Germany that´s not only very close to France, but during its history was even a part of France for a certain period. The local dialect is as sprinkled with French terms (for example we say trottoir for sidewalk/pavement) as the cuisine is a mélange of German with French influences: think guglhupf/kouglof, pancakes/crêpes, boudin noir, Sauerkraut or andouille, to name but a few, cooked with slight alterations on both sides of the border.

As a child, I couldn´t tell the one from the other, and it didn´t matter to me if I ate something originally German or French. I ate it because someone cooked it and I liked it. But as a grown-up and a person living on the edge of the two countries in some way, one starts to analyze. Over time I realized how the more I dive into French cooking, the less I can get enough of it (I rather expected a relapse into serious German cooking at some point), it´s some kind of hunger nourished by a mixture of exitement and comfort. For the more dishes and recipes I discover, the more details or procedures sound familiar: a new sight and a déjà vu often go hand in hand. It´s like I´m holding a double thread, one strand leading to my (culinary) past, and one to my present. It´s like going away to come home. Perhaps that´s what makes me ever so susceptible to the charms of French cooking.

apricotsWhich brings me to the irresistible tarte Tatin, a simple fruit tart, originally baked with apples, that owes its allure to the caramelized topping and the fact that it´s baked upside down. Every time I make one, I invisibly bow to the Tatin sisters for inventing those genius little twists, turning, as rumor has it, a miscarried apple cake into a glorious success.

During summer,  peaches or apricots are, aside from vegetables (like here and here), my preferred objects to be ‘tatinized’. I personally also like to include some herbs like rosemary or thyme, but the rest of the family doesn´t, so I skipped that this time and added a few pistachios instead, a combination I also love in a classic French apricot tart. If you´re a friend of a nice crunch and color, don´t drown the pistachios in the caramel, but roast them separately in a frying pan and sprinkle on the tart just before serving.

Topped with a dollop of crème fraîche, this is one of my favorite desserts ever. And if you don´t have time to make your own pastry, just go for a store bought puff pastry from the supermarket, it works just as well. Bon appétit!

apricot tatin-12

PS for the German readers, an alle, die die deutsche Version suchen: Es gibt sie heute nicht. Und zumindest für eine Weile werde ich nur auf Englisch schreiben, denn leider fehlt mir zum Übersetzen im Moment einfach die Zeit. Das tut mir sehr leid, aber ich hoffe, Ihr schaut trotzdem ab und zu vorbei! xxx

Apricot tarte Tatin with pistachios, for a baking tin 24 cm in diameter:

you will need:
for the topping:
approx. 12-14 apricots, halved, pits removed (1-2 of which cut into smaller chunks)
a handful of chopped pistachios

pastry:
250 g flour
120 g butter, cubed/room temp.
75 g sugar
1/4 tbsp salt
5 tbsp cold milk

Combine all ingredients to a soft dough. Shape a disk, roll out to a circle slightly larger than your baking dish.

for the caramel:
150 g sugar
2 tbsp water
2 tbsp butter

In a large pan, melt sugar with water over low to medium heat without stirring. Once the sugar has melted and the color turns amber, remove from heat and stir in the butter using a wooden spoon. As always, be extra careful with the burning hot caramel. Pour caramel into your baking tin, line with apricot halves and smaller chunks of apricots to close the gaps.

Cover with the pastry and tuck the edges firmly around the fruit. Prick pastry with a fork. Bake for half an hour in a preheated oven at 180°C/350 °F.

While the tart is in the oven, roast chopped pistachios in a small pan without adding extra fat.

Take tart out of the oven, leave to cool slightly, for 10 minutes approx. Unmould and place onto a serving plate. Sprinkle with pistachios and serve warm with crème fraîche.

tatin &apricots bw

41 thoughts on “Apricot tarte Tatin

  1. A tatin with apricots, irresistible! And how nice to see you and to put a face to the blog and the return to my favourite mamangerie. Bisous from the new (very tired) maman.
    Nicole

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    1. Hi maman, I´ve been thinking a lot about you lately, knowing you would have hard days and nights for sure with two youngsters. But these first days and weeks are oh so incomparably magic as well. Everything ok so far with you and the kids?

      As of the face: yes, I thought it was about time to show my face here. Realized over and over again how I myself love to see who I´m dealing with on other blogs, so I could not remain invisible… S xx

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      1. We are all doing fine, everything went really well, could not have wished for anything more (apart from a super low hb Wert and the resulting problems). Angelic – most of the time except when the typical boys troubles hit…
        N xxx

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  2. I immediately liked your recipe – if you also want some more inspiration about apricots read my Wachau blog posting – Tina from gartenstil.wordpress.com

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  3. Beautiful tarte tatin and I like the use of apricots. You’re so cute! I love the shot of you! It is an interesting thing living on the border and seeing the differences and similarities of two countries. Your thoughts on that are fun to read and thought provoking. Be well! Xo

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    1. Hi Amanda, so good to hear from you! Yes, I think it´s really interesting. the longer I´ve been here, the moe differences I actually see. I wouldn´t have thought that, France and Germany are both central European countries and close neighbors in the end. But actually there is something like a common mentality, a common understanding of things that´s actually shared between compatriots, but not necessarily between the nations. I´m still thinking about this so it´s not thought through yet, will update you… Be well yourself, my dear Amanda.

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  4. Aus Bequemlichkeit habe ich gleich nach unten gescrolled um die deutsche Übersetzung zu lesen, um ganz ehrlich zu sein😉. Natürlich komme ich auch sehr gerne vorbei, wenn Du “nur” auf englisch schreibst. Ist ja ein immenser Aufwand in beiden Sprachen zu schreiben. Lieben Dank für Deine wunderschönen Beiträge. Sie entführen mich immer in wundervolle Welten🙂.

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    1. Ach wie schön, das zu hören! Und ja, es kostet wirklich ne Menge Zeit, aber wenn ich sie hab, dann mach ich´s gerne wieder! Freue mich riesig über Deine lieben und ehrlichen Worte! Bis hoffentlich bald…Sabinex

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      1. Liebe Sabine, ich ziehe bei Deinen Beiträgen innerlich immer mehrere Hüte🙂. Du schaffst es, Rezepte lebendig werden zu lassen, sie mit Geschichte zu füllen. Und das dann gerne mal zweisprachig🙂. Von den zauberhaften Fotos ganz zu schweigen! Bis bald, ganz sicher🙂. Liebe Grüße aus dem Allgäu

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  5. A great looking tarte tatin! Even though I have a different biography, I was lucky to be exposed to France many times early in my life. I feel like you when it comes to french food and love to visit any and all parts of the country.
    Best wishes,
    Alex

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    1. Merci and thank you! I must say as much as I love the end product, I love the making with all the caramelizing and inverted baking – a fun project!

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  6. Deine Beiträge auf Deutsch zu lesen war für mich zwar schneller und einfacher, aber bei Deinen tollen Rezepten komme ich natürlich immer wieder gerne hier vorbei.🙂 Schön, Dich nun auch mal zu sehen!🙂 Aprikosen sind mein Lieblingsobst. Leider wohne ich hier an der Ostsee nicht in gerade in einem Aprikosenschlaraffenland (Dafür gibt’s hier Erdbeeren in rauen Mengen.). Habe Aprikosen als Kind das erste Mal in Ungarn gegessen und die Aprikosen aus dem Wallis im letzten Jahr waren eine Offenbarung.
    Nun hoffe ich, hier auch ganz gute Früchtchen zu finden, denn dieses Rezept muss ich einfach backen.
    Liebe Grüße.

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    1. Es freut mich riesig, daß Du mamangerie die Treue halten willst, vielen Dank!!
      Was Aprikosen angeht, so kriegt man hier schon inzwischen ziemlich leckere, nicht zu harte, und wir essen gerade Berge davon ! Erdbeeren sind natürlich sowieso mit das Beste am Sommer, da ist es doch perfekt, wenn Du die Erdbeerfelder quasi vor der Haustür hast. Hoffentlich findest Du bald leckere Aprikosen für diese Tarte. Sag mir doch mal, ob sie Dir geschmeckt hast, wenn Du magst.
      Viele liebe Grüße, Sabine

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  7. One of my favourite tatins to make is a pear one, scattered with 2 star anise, and then once turned out, dolloped with soft, ripe and melting blu e cheese, be it a cremozola, a gorgonzola or a mild roquefort. A delicious starter or dessert for grown ups!

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  8. Sabine, I’m glad you returned to your old blog name and I love the photo of you. I find that food helps you to define your new chosen home but there will come a time when you want to go back to some of your roots. At least I did. Your tart looks wonderful.

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    1. I can imagine it will be the same with me, too. Your Marillenknödel are on my to do list, not exactly German – but Austrian counts, too I guess.
      I´m glad you like the return to mamangerie, for I´m quite happy with it actually. Thanks for being here anyway, Gerlinde!

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  9. Such a beautiful taste tatin! Here in the U.S. it doesn’t seem like apricots are appreciated. But I grab them as soon as I see them at the store, preferring them still on the firm side, before they become mushy. They don’t grow where I live, sadly.

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    1. I didn´t know that at all, Mimi (I mean the fact apricots aren´t appreciated in the US). It´s hard to understand for me, honestly, because I love apricots. For the weeks they´re in season, I hardly come home from any visit to the market or supermarket without at least a kilo! And they disappear oh so quickly at our house😉

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