Apricot Tarte Tatin with Honey Caramel and Pistachios
Inspired by techniques from Alison Roman (Bon Appétit).
A crisp upside-down apricot tart in the classic tarte tatin style: halved apricots packed into a honey caramel sharpened with cider vinegar, covered with puff pastry, baked, turned out and finished with chopped pistachios.
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Method
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Free sugars
20.3 g per serving
40.6 % of the 50 g daily maximum · 81.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23-25 cm ovenproof frying pan or cake tin (not loose-based)
- small saucepan
- rolling pin
- serving plate larger than the pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 470 kcal |
| Protein | 6.1 g |
| Carbohydrate | 53.8 g |
| of which sugars | 27.7 g |
| of which free sugars | 20.3 g |
| Fat | 27 g |
| of which saturates | 8 g |
| Fibre | 2.8 g |
| Salt | 0.6 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
