Apricot Tart Tatin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead the flour, 30 g icing sugar, salt, 85 g soft butter and egg first with the dough hook of the hand mixer, then with cool hands to a smooth shortcrust pastry. Cover and chill for about 30 minutes.

2. 2

   In the meantime wash, halve and stone the apricots. Caramelise 130 g icing sugar, 5 tablespoons water and 100 g butter in a pan. Put caramel into a greased tart tin (approx. 24 cm Ø) and spread evenly. Place the apricots with the cut surface in the hot caramel

3. 3

   Roll out the dough on a floured work surface until round (approx. 24 cm Ø). 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 cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes. Leave the tart to rest in the mould for approx. 10 minutes, then carefully turn out onto a cake plate

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
250 kcal

CARBS
29 g

FATS
14 g

PROTEINS
3 g