Cooking with Chef Petrus: Apri

Cooking with Chef Petrus: Apricot tarte Tatin

The classic French tarte tatin is best known made using apples, but apricots are a perfect alternative!

Cooking with Chef Petrus: Apri

Apricots bring back fond memories of my walk to school near Hartbeespoort Dam. On hot summer days I would pick the ripe fruits from the abundant trees along the roadside.

The classic French tarte Tatin is best known made using apples, but apricots are a perfect alternative!

Apricot Tarte Tatin Recipe

5 from 2 votes
Recipe by Petrus Madutlela Course: DessertCuisine: FrenchDifficulty: Medium
Prep time


Cooking time


Total time




  • 90 grams 90 caster sugar

  • 50 grams 50 butter

  • 10 apricots, destoned & halved

  • 375 grams 375 ready rolled puff pastry, flour for dusting


  • Put the sugar in an oven proof frying pan (about 20 cm diameter is ideal). Place over medium heat and cook until the sugar melts, caramelises & turns golden brown. Watch out – it’s super hot! Do not stir it; just swirl around the pan.
  • Remove caramel from the heat & stir in the butter. Take care as it may splash a little. Keep stirring for a couple of minutes, the mix will thicken & become smoother. A wooden spoon is perfect for this job.
  • Arrange the apricot halves cut side up on the caramel. Leave for half an hour, to cool completely.
  • In the meantime, preheat your oven to 180°C.
  • Unroll your puff pastry on a lightly floured surface and roll it out to a size slightly larger than the diameter of your pan.
  • With the help of your rolling pin, lift the pastry & place it over the apricots. Tuck the edges into the side of the pan, and cut off any excess pastry.
  • Score the surface of the pastry a few times with a sharp knife, to allow steam to escape.
    Bake in the oven for 25 to 30 minutes, until the pastry is golden brown.
  • Loosen the edges of the tarte, than place a large plate over the pan & quickly but carefully invert it (a dry tea towel can help at this point). If any apricots have stuck to the pan, just scape off & add to the base.
  • Serve warm.


  • Serve with cream, crème fraîche, or vanilla ice cream.

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