Apricot and fig tarte tatin

The sweetness of apricots and figs are brilliant paired with flaky golden pastry in this classic tart.

  • 5 mins preparation
  • 35 mins cooking
  • Serves 8
  • Print


Apricot and fig tarte tatin
  • 2 cup orange juice
  • 1 cup dried apricots
  • 1 cup dried figs, halved lengthways
  • 60 gram butter, chopped
  • 1/2 cup caster sugar
  • 1 sheet frozen puff pastry, thawed
  • icing sugar, for dusting
  • pure thick cream, to serve


Apricot and fig tarte tatin
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced).
  • 2
    In a medium saucepan, combine juice, apricots and figs. Bring to boil. Reduce heat. Simmer, uncovered, 4-5 minutes until fruit is plump and tender. Drain.
  • 3
    Melt butter in a 22cm ovenproof frying pan on the stove-top. Sprinkle with sugar Arrange fruit in pan, ensuring entire base is covered. Cook on low for 2-3 minutes until a very light caramel colour.
  • 4
    Trim corners of pastry to form a round. Cover fruit with pastry, pressing firmly to remove air. Tuck in edges.
  • 5
    Place pan in oven. Bake tor 15-20 minutes until pastry is puffed and golden. Carefully flip tart onto serving plate. Serve in wedges with cream, if desired.


You may need to flatten the pastry with an egg slice halfway through baking. Take care when turning tart out, as-the caramel will be very hot.

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