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 1 hour. Drain apricots from the tin well on a sieve. Wash fresh apricots, dab dry, cut in half and remove stone. Press an almond into the depression in each apricot half.

2. 2

   Place the apricots in a greased tart tatting tin (24 cm Ø) with the cut surface facing down. Spread the remaining almonds in the gaps. Put 100 g icing sugar and 50 ml water in a large pan and let it caramelise until golden brown. Remove pan from heat, add 35 g butter and melt while stirring. Pour the hot caramel over the apricots. Roll out the dough on a floured work surface a little larger than the shape of the pan. 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.

3. 3

   Roll out the dough on a floured work surface a little larger than the shape of the pan. 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. Leave the tart to rest in the mould for another 10 minutes, then carefully turn out onto a cake plate. Serve lukewarm with whipped cream

4. 4

   waiting time approx. 1 1/2 hours