Apricot And Fig Tart Tatin - cooking recipe

Ingredients

2 1/4 cups orange juice
7 oz dried apricots
6 oz dried figs, halved lengthwise
4 tbsp (1/2 stick) butter, chopped
1/2 cup granulated sugar
1 sheet frozen puff pastry, thawed
None None Powdered sugar, for dusting
None None Whipped cream, to serve

Preparation

Preheat the oven to 400\u00b0F. Place orange juice, apricots and figs in a medium saucepan on medium heat. Bring to a boil. Reduce heat to low; simmer, uncovered, 4-5 mins until fruit is plump and tender. Drain.
Melt butter in a 9 inch ovenproof skillet on low heat. Sprinkle with sugar. Arrange fruit in pan, making sure bottom of skillet is covered. Cook 2-3 mins until sugar is a very light caramel color.
Trim corners of pastry to form a round. Cover fruit with pastry, pressing firmly to remove air. Tuck in edges.
Bake tor 15-20 mins until pastry is puffed and golden. Carefully flip tart onto serving plate. Dust with powdered sugar. Serve with whipped cream, if desired.