I love CostCo, but what does a single girl do with two dozen apricots. Answer" make a Tatin.
The clear platter make the cake look a bit red, but it is basically a upside down cake. (which only used three apricots, next time I'll make a pie).
The recipe was for peaches, but I used the apricots instead. You make a caramel with sugar and water and I had the hardest time getting this to a carmel. It just wouldn't burn. What's up with that? When I don't want things to burn they do!
Also, it called for a 10" cake pan. This will be my next investment at the housewares store. It's got to be cheaper than cleaning the oven. I did use a deep dish pie pan. It was 10" across at the top, but the cake still went over the edge, or may be it was the carmel. Anyway, the cake looks beautiful and taste good too. I think is should be eaten quickly, within three or four days, or it gets a bit soggy and heavy, but never dry.
This does work with different fruit, so you may see these back on my blog again.
Your tarte tatin looks very pretty. I love Tish Boyle's "The Cake Book". Baked a few things from it but never the tarte tatin (will put a note in there to try it; maybe this fall with apples. Yum!)
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