Apricot tart tartin


(For 6 to 8 portions)

  • ½ punnet Syrha Leaves
  • 850gr fresh apricots
  • 250gr puff pastry
  • 40gr unsalted butter
  • 100gr caster sugar
  • 100ml water


  • Cut the butter into small piece and keep aside. 
  • Cut all the apricot in half (remove the stones).
  • Lay the puff pastry in a circle, same size as the cake dish. 
  • Pour the sugar and the water in a thick saucepan and make a caramel. 
  • Once the caramel becomes dark golden, add all the butter at once and wisk to incorporate nicely. 
  • Pour the caramel straight away in a cake dish, making sure that the bottom is well covered. 
  • Arrange the apricot in the dish, starting by the side and finishing in the middle. 
  • Cover with the puff pastry and cook in a hot oven at 180°C for 25 to 35 minutes. 
  • Once cooked, remove from the oven, and press slightly with another dish. 
  • Turn the tart upside down making sure to collect and reserve the caramel. 
  • Serve with the caramel and a few Syrha Leaves. 
  • The combination is very good and surprising as the sharpness of the leaves cut through the sweetness of the apricot. 

Recipe: Franck Pontais

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