Lee & Lou: Apricot Tarte Tatin with Rosemary

By Lee & Lou Havlicek.
Lee & Lou Cook.

Apricot Tartin with Rosemary

As this rainy spring continues, we find ourselves in need of a pick-me-up—and, as always, preferably one of the food variety. This week, we spotted one we didn’t expect: beautiful apricots, the first of the season. A rare find this early in May, we couldn’t resist taking a few home with us.

Apricot Tartin with Rosemary

Apricot Tartin with Rosemary

But of course, being that it is early May, we expected them to be fairly tart—and we were right. But did that stop us? No! We’re crazy about apricots. (And word on the street is they’re crazy about us, too. Who can blame them.) The perfect solution? Tarte tatin. We love the traditional apple version, but one with apricots? Sign. Us. Up. Firm, tart apricots turn soft and sweet and mellow with a bath of homemade caramel and, in our case, a sprinkle of fresh rosemary and just a pinch of cayenne pepper.

Apricot Tartin with Rosemary

The perfect counterpoints to the sweetness of the tart, fresh rosemary and a sprinkle of cayenne brighten things up and bring unexpected depth of flavor to the dish. Finish the whole thing off with a spoonful of whipped cream, yogurt, or ice cream, and you’ve got yourself one killer spring dessert. Beautiful, fresh, and classic with a twist. Suddenly, the phrase “pick-me-up” seems like a serious understatement… For the recipe, and oh so much more Lee & Lou click here.

Apricot Tartin with Rosemary

Details

Lee & Lou Cook: leeandloucook.com
Lee & Lou on Instagram: @leeandloucook
Lee & Lou on Twitter: @leeandloucook
Lee on Twitter: @leehavlicek

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