Okay so to get this out of the way, even if this Vegan Rosemary Apricot Tarte Tatin incredibly easy to make, I still managed to f*ck it up a little. But you know what? That’s okay because first of all, the friends I brought this over to still loved it and second of all, you can all learn from my mistakes.
I didn’t let it cool for long enough (because we were running late for our lunch invitation with said friends and I had to take pictures of the tarte tatin!) and I added a bit too much of the syrup, which resulted in a soupy mess. BUT a damn delicious soupy mess!
Could I re-do the whole thing to get better pictures that aren’t rushed? Yes.
Am I repeating my mantra “Done is better than perfect” in my head every 5 minutes to try and cure myself of my crippling perfectionism? Also yes.
I might still bake another one sometime and re-do the pictures but for now i have to get this Vegan Rosemary Apricot Tarte Tatin recipe out there, because it’s just so good.
You know what I love about this Vegan Rosemary Apricot Tarte Tatin recipe?
You don’t even have to be a good baker to manage this. No need to make dough even, you can just buy one at the store. Maybe you’re thinking: “But Mitzi, where do I get vegan pastry dough?” And to that, I can only say: Almost at every grocery store.
Most store-bought puff pastry doughs are accidentally vegan already and so are some croissant doughs.
Here are some vegan examples you can find in stores in Austria:
- Tante Fanny Frischer Plunderteig
- Knack & Back Croissants
- Clever Blätterteig
- Hofer Blätterteig & Blätterteig Light
- Penny Blätterteig & Blätterteig Light
- Lidl Blätterteig & Blätterteig Light
- Spar Blätterteig
- Moin Blätterteig vegan Bio
- DonauStrudel BIO Blätterteig
- and many, many more. Just check the ingredients or look if it has a vegan label on it, many already do!
I also love that this Tarte Tatin is the perfect thing to make in summer and bring to a garden party. It’s light and fruity and pairs perfectly with some vegan whipped cream or vanilla ice cream, especially when it’s still a little warm. Absolute heaven!
Equipment
You really only need an oven, some form of baking pan, a knife and maybe a citrus zester.
I used a 22cm Pyrex dish like this one but you can also use a spring form or any other type of oven safe dish really!
Vegan Rosemary Apricot Tarte Tatin Recipe
Super Easy Vegan Rosemary Apricot Tarte Tatin
Ingredients
- 1 package Storebought Vegan Croissant or Puff Pastry Dough I used Tante Fanny
- 6-8 Apricots
- 100 g Vegan Butter
- 60 g Brown Sugar
- 120 ml Water
- Zest of half a Lemon optional
- 1-2 Sprigs of Fresh Rosemary
Instructions
- Preheat oven to 180°C and grease a 22cm round cake pan or pie dish.
- Roll out the pre-made dough and use the baking dish to cut out a circle.
- Wash your rosemary and add them to your baking dish. Set aside.
- Wash your apricots and cut them in half
- In a large pan, melt your vegan butter and sugar and stir on medium-high heat until melted.
- Carefully add the water and lemon zest, if using.
- Add in the apricot halves and let steep for around 10 minutes, flipping them halfway through.
- Transfer your apricots to the baking dish arranging them in a nice pattern. Cut side up or down- your choice! Both look pretty.
- Add in a few spoons of the remaining caramel syrup. Not too much though, so it doesn't become a runny mess like mine 🙂
- Top with the dough circle and prick a few times with a fork.
- Bake in the oven for 12-20 minutes (look at what the dough package says!) until golden brown.
- Let cool for at least 15 minutes before flipping.
- Serve with some vegan whipped cream or vanilla ice cream to balance the tanginess and add another texture.
More Vegan Recipes
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Desiree
I made this yesterday and the rosemary/apricot/caramel combination is wonderful. The rosemary adds a slight savoury note to the caramel to make it less sweet and the apricot makes it nice and tart. It’s a perfect flavour combo for people that aren’t hugely into deserts. I made my own vegan pastry by grating copha and adding flour, sugar and water, and I didn’t use the lemon (just because I forgot) but I did add a big sprig of rosemary to the caramel that I removed at the last minute and I think that helped make the caramel more rosemary flavoured. I also used tinned apricots and they worked perfectly. So you can make it anytime! Thank you for posting this recipe. I would never have thought of this flavour combination but it was very very delicious!
Mitzi
Thank you so much, Desiree! I’m glad you liked the recipe and everything worked out with the tweaks you made. Apricot and rosemary is indeed a unique flavor combination but one I think everyone should try!