7rsno%, Apricot Tarte Tatin By Moira Hodgson YIELD 6 to 8 servings ‘Apricot Tare Tatin Recipe -NYT Cooking Cooking TIME 45 minutes INGREDIES FOR THE PAS RY: 1 cup unbleached all-purpose flour 6 tablespoons cold unsalted butter cut into small pieces 1 teaspoon sugar Apinch of salt About 2 tablespoons ice water FOR THE APRICOTS: 2 pounds apricots 2 tablespoons unsalted butter ‘Acup sugar hitpseooking.nytines.com/recipes!3859-apricot-tarte-tain PREPARATION Step 1 Make the pastry. In a food processor, combine the flour, butter, sugar and salt, Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning ‘the machine on and off, until the mixture looks like small peas. Do not, allow to become a ball in the machine. Step2 ‘Turn mixture out onto lightly floured board and knead lightly until it, holds together. With hecl of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used, Step 3 Cut apricots in half and remove pits. Melt butter and sugar in nine- inch cast-iron skillet, Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely. Step 4 Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes. Step 5 Preheat oven to 425 degrees. Step 6 Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked. Step7 Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry, Tip 12‘Apricot Tarte Tatin Recipe -NYT Cooking 7rsno%, ‘This is good with vanilla ice cream or creme fraiche. PRIVATE NOTES. Leave a Private Note on this recipe and see ithere. yarbecued.chicken-dinner html). hitpseooking.nytines.com/recipes!3859-apricot-tarte-tain