UpsideDown Caramelised Apricot Tart by brianjwood

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  • July 19, 2016 at 6:22 am #3455
    rottiedogs
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      UpsideDown Caramelised Apricot Tart
      Submitted by brianjwood on August 25, 2002 at 10:18 am

      DESCRIPTION
      UpsideDown Caramelised Apricot Tart

      SUMMARY
      Yield 0 File under cakes

      INSTRUCTIONS
      I finally managed to format this, after blood, sweat, and a bit of cheating!
      Hope you like it. Cheers, Brian
      ---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

      Upsidedown Caramelized Apricot Tart (Tarte Renversee Caramelisee Aux Abricots

      1/2- 3/4 C sugar
      2 T water
      3 T unsalted butter
      2 T whipping cream
      9 fresh apricots,halved,pitted, or 18 canned apricot halves in extra light syrup (from three 15-ounce cans),well drained
      1 sheet frozen puff pastry (half of 17.3 ounce package)
      thawed.

      Position rack in centre of oven and preheat to 425F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel. Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
      Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged.
      Serve warm. This recipe comes to you from Epicurious
      (http://www.epicurious.com).

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