Upside-down apricot tart from Nothing Fancy: Unfussy Food for Having People Over (page 282) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute plums for apricots.

  • mfsimmons on June 01, 2026

    Wow, this was so good that I had a second slice. One thing I would change is adding a few vent slits to the puff pastry to prevent it from doming.

  • bwhip on July 19, 2020

    Easy and delicious. Really maximizes the apricot flavor. Great warm with vanilla gelato.

  • anya_sf on June 09, 2020

    Super easy to make. I used 1 Trader Joe's puff pastry sheet (9 oz) which was hard to roll out much bigger than 10". For a 9" tart, it would have been better to have the pastry 11" around to account for shrinkage. I baked it a few hours ahead but didn't unmold it until right before serving, as instructed. I thought it would make a big mess since the pastry shrank a lot, but it was fine. There was a lot of liquid, though, so the pastry does get soggy quickly. The flavor was delicious and it was a nice, relatively light summer dessert. We just had it plain, but I'm sure pistachios and/or whipped cream would be great.

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