Tarte Tatin with apricots

Ingredients

Directions

1. 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 the apricots, grate them dry, cut them in half and remove the stone. Put the apricots into a greased tart tatting tin (26 cm Ø) with the cut surface facing down. Put 100 g icing sugar and 5 tablespoons of water in a large pan and allow to caramelize.

2. 2

   Remove pan from heat, add 35 g butter and melt while stirring. Pour the hot caramel over the apricots. Roll out the dough round (28 cm Ø) on a floured work surface. Roll the dough loosely onto the dough roll and roll over the apricots. Carefully press any protruding edges of the dough downwards into the mould. 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 10 minutes, then carefully turn out onto a cake plate. Sprinkle with almond flakes and dust with 1 tablespoon of icing sugar.

3. 3

   Carefully press any protruding edges of the dough downwards into the mould. 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 10 minutes, then carefully turn out onto a cake plate. Sprinkle with almond flakes and dust with 1 tablespoon of icing sugar. Whipped cream tastes good with it