Apricot Tart Tatin

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 175 g + some flour
  • 30 g + 130 g icing sugar
  • 7-10 Tbsp Salt
  • 85 g + some + 100 g butter
  • 1 Egg (Gr. M)
  • 750 g Apricots
  • 3 TABLESPOONS Fresh cream

Directions

  1. 1

    Put 175 g flour, 30 g icing sugar, 1 pinch of salt, 85 g butter in pieces and egg in a bowl. Knead first with the dough hooks of the mixer, then with your hands to a shortcrust pastry. Cover and chill for about 30 minutes.

  2. 2

    In the meantime grease a tart tin (approx. 24 cm Ø). Wash, halve and stone the apricots. Caramelise 130 g icing sugar, 5 tbsp. water and 100 g butter in a pan. Distribute immediately in the mould.

  3. 3

    Place the apricots in the hot caramel with the slices side by side.

  4. 4

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough round (approx. 25 cm Ø) on a floured work surface. Roll onto the floured cake roll and roll over the apricots.

  5. 5

    Carefully press the protruding edges of the dough downwards into the mould. Bake in a hot oven for 25-30 minutes.

  6. 6

    Leave the tart to rest in the mould for about 10 minutes, then carefully turn it over onto a cake plate. Stir the crème fraîche until smooth and drizzle over the tart.

Nutrition Facts

KCAL
260 kcal
CARBS
29 g
FATS
15 g
PROTEINS
3 g