Skip to content Skip to sidebar Skip to footer

Rosemary Apricot & Chia Seeds Tarte Tatin

Tarte Tatin albicocche, rosmarino e semi di chia

Have you ever tasted this dessert?
Tarte tatin is a French recipe. Actually, it is an upside-down fruit cake. Very good. Even elegant.

It is prepared with fruit, the classic version is with apples, but the imagination is a precious ingredient in the kitchen and so today I would like to share the ‘my’ recipe of tarte with sweet apricots scented with rosemary. What do you think?

Traditionally, the base of tarte tatin is prepared with brisée dough that, unlike shortcrust pastry, is egg-free and very neutral.For its delicate flavor is used  for savory and sweet tart. Sometimes, I add a tablespoon of brown sugar in the dessert version.

Once you have made the base, a simple dough, the whole preparation is really simple…

Tarte Tatin di albicocche al profumo di rosmarino
My Italian touch

This recipe is the result of pure chance. A bit like the tarte tatin that was born from a mistake.
During the summer I often make apricot and rosemary jam to accompany a selection of cheeses. And when I invited friends for a last-minute dinner, I was inspired by the rosemary-scented apricots: tarte tatin!

The rosemary provides a subtle background flavor, which works beautifully with sweet apricots. Rosemary apricot tarte tatin can be eaten hot, warm or cold.

its elegant simplicity never fails to impress. Ever.


  • To intensify Rosemary flavor, close in a tapperware Apricot and Rosemary for few hours or a night.
  • It will be even better with a scoop of crème fraiche, or fresh gelato or double cream.
  • Pate brisee dough is easy and quick to make, you can also decide to freeze it.
  • To make this dough more light, use natural yogurt instead of butter.

Serves 6, 22cm diameter mold

Pate briseé
200 g 00 flour
100 g butter, softened + a little extra to grease the baking pan
1 pinch of salt

For the filling
700 g apricots
2-3 rosemary sprigs
brown sugar, to taste


In a bowl, mix together the flour, baking powder, powdered sugar and salt. Add in the butter, egg yolk and mix well, then start kneading the dough, adding in a little water when needed. Once the dough is soft and compact, wrap it in plastic and refrigerate for about 30 minutes.

Wash and dry the rosemary and apricots, chopping the fruit in half and removing their seeds.

Cover the bottom of the baking dish with parchment paper and grease with a little butter. Sprinkle a little brown sugar with a few rosemary leaves, and cover with apricot slices.

Roll out the dough and place on top of the apricots, using a fork to prick a couple of holes in the dough. Bake in a 180 degree preheated oven for about 20 minutes. Remove from the oven and set aside to cool. Once cooled, flip it over and remove the parchment paper and rosemary.

Leave a comment


© 2024 Tortellini&Co. All Rights Reserved.