Apricot and Pistachio Tarte Tatin

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This is so yummy. I was nervous about the thyme, but it goes so well. Also, amazed at the apricot "nut." It really does smell and taste like amaretto and adds a wonderful layer of flavor. I messed up my caramel (recipe does not tell you NOT to stir the sugar when it is caramelizing. I have never made caramel so mine got grainy but it all smoothed out when baking.
I had to bake my tart longer than 35 min. in order to get puffy and golden and it didn't seem to hurt the apricots. I agree that the hardest part is the caramel and don't leave out the thyme. As for the sogginess, maybe don't invert the tart until ready to serve?? This is a keeper. Thank you, Jamie!

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I would have given this 5 stars, but I would like a crust/base that holds up better. This recipe, as it stands, is really a great dessert. I don't mind that the puff pastry gets soggy and thins out, but a crust with more body would be really nice.

The most difficult part of the recipe is the sauce. For me to get the sugar to caramelize, the heat needs to be fairly high and I need to swirl the saucepan around. Once you see a little color to the syrup, it browns quickly so be prepared. Use too low of a heat and the liquid will evaporate and your sugar will crystallize.

Like the other reviewer said, you really need to use all the ingredients. Fortunately I have a rather large thyme shrub in my garden and I happened to have some pistachios in my pantry. Serve with some vanilla ice cream!

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When I had apricots going out everywhere, I tried this and another recipe for apricot tarts and bought both to a party. It was a real hit. Everyone prefered it over the traditional tart. Don't leave out the Thyme, my sister tried it and it was not as good.