Apricot Tarte Tatin

by Edward Daniel
Apricot Tarte Tatin recipe.

Tantalise your taste buds with something soft and moist. And, indulge.

Caramalised sugar basted over tart juicy apricots over a pillowy cream oat and nutty millet pastry; Apricot Tarte Tatin.

This dish will topple your belief that vegan food can’t be super yummy.

Make this:

  • When you’ve got a lavish dinner party and need a scrumptious dish that’ll be zapped up in minutes
  • When you feel like relaxing with a bottle of wine and a natter with your bestie as you discuss your latest shenanigans
  • When you’ve just done the longest of bike rides and your legs are giving way a little sugar rush will have you back in no time

Apricot Tarte Tatin was inspired when heading over to Lille on the Eurostar and having day out taking in the sites and gorgeous yummy food.

Apricots are native to the Mediterranean and are cultured even in the UK.  They grow during spring and summer when its warm and lush. The need much sunshine to grown.  There blushed reddish orange velvety skin makes a sure delight to bite into that sweet succulent yumminess.

Apricot Tarte Tatin is vegan, gluten-free and French cuisine.


Edward x

Apricot Tarte Tatin recipe.
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )


  • 9 apricots
  • For syrup
  • 100g unrefined raw cane sugar
  • 25ml olive oil
  • For pastry
  • 100g oats
  • 100g millets
  • 30g flaxseeds
  • 75g raw unrefined cane sugar
  • 30g white rice flour
  • 30g tapioca flour
  • Pinch of salt
  • 70ml filtered water
  • 30g peanut butter
  • 30g prune puree
  • 25ml olive oil


  1. Preheat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  2. Line a tarte tatin or round pastry dish with olive oil.
  3. In a non-stick pan over a low heat place the sugar until it crystallises and caramalises. Add in the oil to form a syrup.  The crystals should dissolve.  Pour the liquid syrup into the pastry dish.
  4. Half the apricots and remove the stone.  Lay the apricots over the syrup.
  5. In a high-speed processor grind the oats, millet, flaxseeds, sugar and salt. Transfer to a large mixing bowl.  Mix in the rice and tapioca flours.
  6. Add in the water, peanut butter, oil and prune puree.  Use a spatula and then the hands to knead into a dough.  Set aside for 30 minutes.
  7. Preheat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  8. Place the dough between 2 sheets of parchment paper and form into a circle. Lay the dough over the apricots.
  9. Cover with aluminium foil and bake in the oven for about 35 minutes until golden brown.
  10. Allow to cool for 5 minutes before turning out by placing an inverted plate over the dish and in one quick movement, turn the dish over.

Serve warm or cold.

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