Apricots are finally, FINALLY here and it’s time to rejoice! To celebrate, I made an upside-down caramel apricot tart. Trust me, it’s worth the wait.
The base of the dish is a dark caramel that’s laced with flakey sea salt. The sweet, juicy apricots totally soak up the sauce — it’s heaven! But the cake batter might be the star of the show. What's the best part? This is the only “upside-down” recipe you’ll need!! You can just replace the apricots with whatever fruit is seasonally appropriate and you’ll always have an impressive go-to dessert on hand.
Make sure to pick up apricots the next time you’re at the store because they’re only here for a short time. Pair the tart with fresh whipped cream or ice cream (vanilla? cinnamon? almond?!) and hold on tightly to the plate because I swear your family will try to steal this away. Don’t let them!