- Associated Press - Thursday, April 5, 2012

Like the traditional French tarte tatin, this spring pastry has caramelized fruit cooked on the stove.

It then is topped with a pastry, baked and flipped out of the pan.

The typical tarte tatin is made with apples, but our spring version opts for strawberries and dried apricots.

STRAWBERRY-APRICOT TARTE TATIN

Start to finish: 2½ hours (30 minutes active)

Servings: 8

For the pastry:

2 cups all-purpose flour

½ cup cake flour

1 cup (2 sticks) unsalted butter, cut into ½-inch pieces

¼ teaspoon salt

⅓ cup ice water

For the topping:

Two 16-ounce containers fresh strawberries, hulled and halved

2 teaspoons lemon juice

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