However, with my second attempt, my saving grace was a splash of hot water. No matter how much swearing, threatening and pan-jiggling I did, the first attempt went in the bin. It solidified in the pan as the butter slowly darkened. My first attempt at this spiced caramel was a battle – the sugar crossed its arms and refused to do what I wanted. Sometimes the sugar just won’t melt and therefore the butter won’t meld, and even worse, the sugar then crystallises. Not only that, but they soften so beautifully and omit so much fresh juice that the dreamy spiced caramel is layered with fragrant flavour.Ĭaramel can behave like a temperamental toddler (Mathéo excluded, and no, I’m not biased, you just need to see those eyebrows waggle and you’ll agree). Apple is the most commonly used tarte tatin fruit, however, summer is here and so are ripe apricots. Whatever the case, the more rustic French pastry was born. We’ve all experienced kitchen clumsiness – just watch Bake Off – so either story may be possible. She hurriedly placed pastry on top, and once cooked, turned it upside down. There are many legends as to how it came about, one being that chef Stéphanie Tatin, who was famous for her apple pie, dropped it or suddenly realised there was no pastry underneath the caramelising apples in the oven. Tarte tatin is the classic French upside-down tart. Apricot tarte tatin was the better choice. I had leftover puff pastry in the freezer. I’d had Mary Berry’s wobbly patisserie perfection in mind, apricot humps snugly quilted in shortcrust pastry, hidden away with a little marzipan filling. I finished my half, then looked at Matheo’s, wondering if he was willing to share.Ĭoincidently, one of my bucket list dishes of 2022 is apricot tart. But with each juicy mouthful, the distinct tartness of apricot came through underneath that ripe sweetness. With the first bite I felt more certain it was, in fact, a peach – what apricot is this sweet? Juice ran down my wrist. At first, I thought Fafoo had said apricot but meant peach? I’ve seen apricots – they are small, hard and look like orange rocks. Both the toddler and I each received a half of the pinkest, ripest apricot I had ever seen. Cheeky Mathéo is already a teenager in baby-form and can raise his eyebrows suggestively in the perfect imitation of a roguish Casanova. One day, the guys went to the nearest city to buy food and supplies, leaving Fafoo, Mathéo and I behind. But anyway, let me get on with those apricots. There is only one down side to this gourmet holiday – each time I come away with every inch of my skin sporting a new bulbous mosquito bite. This is the second time Gaylord and I have visited the vineyard, and, despite the heat, we eat like pigs at the trough thanks to Fafoo’s cooking and the glut of fresh vegetables growing in rows around the vineyard. Thanks to food tech lessons, working in professional kitchens, and just general anxiety, I’ve never been that good at throwing caution to the wind when it comes to lukewarm shellfish.) She and her partner Jérémy, two of the most generous people I have ever met, who are also terrible over-feeders, and their 1-year-old son Mathéo were staying at Jérémy’s father’s vineyard in the countryside, amidst the dusty deserted stretches of open fields and mountains.Ī steady humming and fluttering of insects, along with the barking of the dogs, was the musical accompaniment to the peacefully hot days and nights sitting outside on the terrace, playing dice and eating laden spreads of lasagne or calamari and gratinéed oysters – oysters topped with cheese and crème fraiche and grilled until bubbling (yes, they’re fully cooked!) a new dish for me and one that I was surprised to find I liked immensely. Gaylord and I went to visit his best friend Fafoo. This spiced apricot tarte tatin might do the trick.Ī few weeks ago, I ate the best apricot of my life. But how about this – once cooked, they collapse into soft supplication, a vehicle for caramel and spices, and are best served in something naughty and highly unsuitable for that crucial ‘summer body’. Eaten raw, an apricot from the supermarket is nothing special. One of those fruits is the much underrated apricot. This season can claim proud responsibility for the best fruits of the year. However, I will admit defeat in favour of summer fruits. My favourite foods usually involve pastry or suet, I mean, I love lard for goodness’ sake. I’ve never kept it a secret that I’m a winter girl at heart.
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