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Apricot Tarte Tatin

Total Time: 50 MIN Makes: 1 tarte
Prep Time: 10 MIN Cook Time: 40 MIN

A light, refreshing spin on famous tarte tatin. Juicy apricot halves, caramel sauce and layers of crispy phyllo make this one heavenly dessert. Recipe and photo by Doaa Elkady (@asoulfkitchen).

  • 1 roll Athens® Phyllo Dough (9” x 14”), thawed
  • 3/4 cup sugar
  • 3 tablespoons water
  • 1 teaspoon lemon juice
  • 6 tablespoons salted butter
  • 1/4 teaspoon ground cardamom
  • 1 stick salted butter, melted
  • 1/4 teaspoon cinnamon powder
  • 9-10 apricots, halved
  • 1/4 cup pistachios, chopped


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 400°F.

To make the caramel, combine sugar, water, lemon juice and cardamom in a saucepan. Stir over medium-low heat until the sugar dissolves and turns a medium amber color, about 10 minutes. Add the butter, one tablespoon at a time, and mix it into the sugar with a rubber spatula before adding the next tablespoon. Pour the caramel into an 8-inch baking dish and place the apricot halves, cut side up into the dish. Sprinkle with 2 tablespoons of pistachios.

On a cutting board, unroll the phyllo sheets and place the baking dish on top. Using a sharp paring knife, cut the phyllo around the dish to make a large stack, about 8.5 inches wide.

Cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. In a small bowl, mix the melted butter and cinnamon together. Take one sheet of phyllo from the stack and brush it with the melted butter. Layer a second sheet of phyllo on top and brush with melted butter. Repeat this process until all the phyllo sheets from the stack are buttered. Place the stack in the baking dish on top of the apricots, tucking the ends into the sides.

Bake for 35 minutes or until golden brown. If the top of the phyllo begins to look too dark, you can cover it with a sheet of parchment paper or aluminum foil and proceed with baking.

Let sit for 10 minutes. Flip the tart out of the baking dish onto a 10-inch plate or larger and sprinkle with the remaining chopped pistachios. Serve immediately.

  • For a thicker tart base, use two rolls of phyllo dough instead of one and double the butter and cinnamon accordingly.
  • If you prefer a lighter caramel, cook the sugar to a light amber color before adding the butter. The caramel will be a bit looser, but still delicious!
  • Serve with whipped cream, extra caramel, or ice cream for an extra dose of sweetness.