Dessert

Tarte Tatin aux Abricots with Thyme Crème Fraîche & Candied Lemon

Name: Tarte Tatin aux Abricots with Thyme Crème Fraîche & Candied Lemon
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 2 servings
Ingredients: 6 ripe apricots, halved and pitted; 80g unsalted butter; 80g caster sugar; 2 sprigs fresh thyme, plus 1 teaspoon leaves for crème fraîche; ¼ teaspoon vanilla extract; pinch of fine sea salt; 1 sheet all-butter puff pastry (thawed if frozen), about 200g; 100ml crème fraîche; zest of 1 lemon; 30g candied lemon peel, finely chopped; fleur de sel for finishing

Halved apricots, cut-side down, nestle into a pool of deep amber butter-sugar caramel infused with fresh thyme and a whisper of vanilla. A buttery, flaky pastry crust bakes on top, then the whole tart is inverted to reveal the jewel-like, sticky-edged fruits. A scoop of thyme crème fraîche and candied lemon peel cut through the richness with herbaceous brightness.

1120cal 12gprotein 112gcarbs 89gfat 18min prep 32min cook 2serves

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