Apricot Tart Tatin

Name: Apricot Tart Tatin
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 200 g + 1 tablespoon butter; 300 g Flour; 100 g Icing sugar; 1 egg (size M); 14 Apricots; 200 g Sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

200 g + 1 tablespoon butter
300 g Flour
100 g Icing sugar
1 egg (size M)
14 Apricots
200 g Sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film

Directions

1
Cut 200 g butter into pieces. Mix flour, icing sugar, butter and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Wash the apricots, grate them dry, halve and stone them. Caramelise the sugar in a pan until golden. Add 1 tablespoon butter and stir until the butter has melted. Spread the caramel immediately on 9 tartlets (approx. 12 cm Ø/ 3.5 cm high).
2
Place apricot halves (3 halves per tartlet) with the cut surface on the caramel. Roll out the shortcrust pastry 2-3 mm thin on a floured work surface and cut out 9 circles (12 cm Ø), kneading and rolling out the pastry again. Place circles over the apricots and press them firmly at the edges. Bake the tartlets in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Allow the tartlets to cool for 2-3 minutes and then turn them out onto plates. Dust with icing sugar