Of course when I bought the apricots, I over bought again However, not to worry, I had several packages of puff pastry in the freezer and decided to make a dessert. Tarte Tatin.
I took out the big, black skillet and set to work. Easy recipe, but the whole while I was worried about flipping it out of the skillet. So worried that while it was baking I ran upstairs and ordered an Emile Henry tarte tatin pan. Not that it would help me today, but I felt better.
Apricot Tarte Tatin
20 small apricots, halved and stoned (my new “English” word)
2 tbsp water
1/2 cup sugar
3 tbsp butter, cut into little pieces
1 pre-rolled puff pastry
In an oven-proof skillet, cook the water and sugar together until caramelized. Remove from the flame and stir in the butter until smooth.
Place the apricot halves on top of the caramel and sprinkle with almonds. Put the pastry on top of the skillet and trim it just inside the rim of the pan, leaving enough pastry to tuck on the sides of the apricots. Bake at 375F for 25-30 minutes. Remove, allow to cool for about 10 minutes, place a serving plate on top and flip over so that the tart lands on the plate, apricot side up. Sprinkle with the pistachio and serve with creme fraiche, ice cream or whipped cream.