So this recipe is based on of one from Ina Garten. She uses plumbs, which is fine. But I’m a big fan of apricot so I made this version. Keep in mind if you use canned apricot, which I do, drain it really well. Enjoy!
Apricot Tarte Tatin
- 1 stick butter, divided into 6 Tbsp and 2 Tbsp
- 1 15 oz can apricot halves (maybe more depending on the size & shape of what you get in the can)
- 1 3/4 cups sugar, divided into 1 cup and 3/4 cup
- 1/3 cup water
- 2 extra-large eggs, room temp
- 1/3 cup sour cream
- zest of 1 lemon
- 1/2 Tsp real vanilla extract
- 1 cup + 2 Tbsp shifted flour
- 1/2 Tsp baking powder
- 1/4 Tsp kosher salt
Butter a 9″ glass pie pan with 2 Tbsp of butter. Position the apricot halves cut side down.
Combine 1 cup sugar and water in a medium pot over high heat. cook until it turns a warm amber brown, 360 degrees if you use a candy thermometer. Swirl the pot but don’t stir. Pour evenly over the apricots.
In a stand mixer with a paddle attachment, I love my KitchenAid Stand Mixer with the KitchenAid Flex Edge Beater, beat the butter and remaining 3/4 cup sugar until light and fluffy. Lower the speed and add the eggs one at a time, beat until combined. Add the sour cream, lemon zest, and vanilla. Mix until combined.
Sift together the flour, baking powder, and salt. Add to the butter mixture on slow and mix until combined.
Pour the batter evenly over the apricots and bake at 350 degrees for 30 to 40 minutes until a toothpick comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate.