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)
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 juiceView Entire Story
By Elaine Donnelly
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