Cinnamon and apricot tarte Tatin recipe
‘We drink a lot of apricot juice during Ramadan, so I’ve taken the traditional flavour and made it into a fun dessert for Eid’ says Dina Macki, a food writer, recipe developer and presenter. ‘Always my favourite to bring for a celebration.’ See method
- 2 x 411g tins apricot halves in juice, drained and patted dry
- 2 tbsp ground cinnamon
- 110g caster sugar
- 30g unsalted butter, diced
- 375g pack reduced-fat puff pastry
- vanilla ice cream or cream, to serve (optional)
Source of fibre
Each serving contains
of the reference intake
- Toss together the drained apricots and cinnamon in a bowl; set aside.
- Put the sugar in a 23cm oven-safe frying pan over a low-medium heat. Allow to melt, keeping a close eye on it – swirl the pan occasionally but don’t stir. When it turns golden, remove from the heat and stir in the butter (it may spit a little).
- Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the spiced apricots over the caramel in the pan, making sure there are no gaps.
- Unroll the pastry and lay over the top to cover the apricots completely, trimming to fit the pan, with enough of a border to tuck the edges down around the fruit to make a crust. Poke holes all over the pastry with a fork, then bake for 20 mins or until risen and golden. Leave to rest for 5 mins, then carefully invert the tart onto a plate. Serve warm with ice cream or cream, if you like.
See more Ramadan and Eid recipes
We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.