The mini apricot tarte tatin is a simple and quick variation of the famous French tarte tatin, usually made in a single large format with caramelized apples. In this single-serving version, the puff pastry base holds slices of apricots and honey, creating a light yet flavorful summer dessert.
The peculiarity of this recipe is its extreme simplicity: only three ingredients are needed to achieve an elegant and delicious result. Cooking in an air fryer reduces the time compared to a traditional oven, keeping the pastry crispy and the fruit soft. Alternatively, they can be baked in the oven by following the instructions below.
Perfect as an end-of-meal dessert or to accompany a cup of tea, these mini tarte tatins are also ideal for serving at brunches or sweet buffets.
If you want to stay updated with all my video recipes, follow me on Instagram: click here and then ‘follow’ so you won’t miss any of my new recipes 🩷
Do you prefer the Facebook page? No problem: you can find me there too! Here’s my page: click ‘like’ to stay always updated.
CHECK OUT THESE “TARTE TATIN” RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 rectangular puff pastry
- 10 apricots
- as needed honey
- as needed milk or plant-based drink (for brushing)
Tools
- Air Fryer
Steps
Wash the apricots, dry them, and divide each into six wedges (3 per half), removing the pit.
Remove the inner grid of the air fryer basket and line it with a sheet of parchment paper, securing it well underneath so it remains stable during cooking.Spread a teaspoon of honey in 4 well-spaced spots on the parchment paper and place six apricot wedges on each, creating a sort of compact rectangle for each portion. Cut the puff pastry into rectangles of about 4×2 inches (or a size suitable to cover the apricots and ideal for the grid dimensions) and place them over the apricots, covering them completely. Use the tines of a fork to press slightly along the edges of the pastry to seal and create a simple decoration. Brush each rectangle with a little milk or plant-based drink to promote browning.
Reinsert the grid into the basket and cook in the air fryer at 340°F for 15 minutes. Alternatively, bake them in a static oven at 355°F for 25-30 minutes, on a baking sheet lined with parchment paper.
Once cooked, let the mini tarte tatins cool completely for about 30 minutes without touching them. Only after cooling, gently turn them over and remove the parchment paper: this way they will remain intact. Serve as is or with a dollop of cream. Enjoy!
Tips for you
✔ Make sure to let the tarte tatins cool completely before turning them over: this way the honey will thicken and the apricots will stay embedded in the pastry, otherwise, if removed too soon, the tarte tatins will fall apart.
✔ If you prefer a more intense flavor, you can use chestnut or citrus honey.
✔ For an extra touch, add a sprig of fresh thyme or a sprinkle of almond slivers before baking.
✔ Store the mini tarte tatins in the refrigerator for up to 2 days, well covered. You can serve them cold or warm them slightly before enjoying.
✔ If using an air fryer, check the browning in the last few minutes: every model may vary slightly in time.
✔ For this recipe, I used the COSORI DUAL BLAZE air fryer: you can see it by clicking here.
Don’t miss the latest recipe for 👉 zucchini parmigiana: easy and quick to cook in an air fryer or oven without even grilling the zucchini first!
Follow me on my Instagram page to stay always updated: 👉 @friggitrice_ad_aria
Try Amazon Prime: free shipping and delivery in 24 hours! Subscribe here: link.
