Apricot Tart Tatin

Name: Apricot Tart Tatin
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 250 g Flour; 125 g + 1 tablespoon icing sugar; 1 pinch Salt; 160 g Butter; 1 egg (size M); 7 [...]; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

250 g Flour
125 g + 1 tablespoon icing sugar
1 pinch Salt
160 g Butter
1 egg (size M)
7 [...]
2 TABLESPOONS flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead the flour, 25 g icing sugar, salt, 125 g soft butter, egg and 2 tablespoons of cold water into a smooth short pastry. Cover and chill for about 30 minutes. In the meantime wash, halve and stone the apricots. Caramelise 100 g icing sugar, 5 tbsp water and 35 g butter in a pan. Place the caramel in a greased tart tin (26 cm Ø) and spread evenly. Place the apricots with the cut surface in the hot caramel. Roll out the dough round (28 cm Ø) on a floured work surface.
2
Roll the dough onto the cake roll and roll over the apricots. Carefully press the protruding edges of the dough downwards into the tin. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. In the meantime, roast almonds in a pan without fat until golden brown. Leave the tart to rest in the pan for about 10 minutes, then carefully turn out onto a tart plate. Sprinkle with almond flakes and dust with 1 tablespoon icing sugar
3
Waiting time 1 hour