How to prepare apricot tarte tatin
Step 1
Prepare the shortcrust pastry: Put the sifted flour in a bowl and add the cold, diced butter 1.
step 2
Work the ingredients quickly with your fingertips 2 until a sandy mass is formed.
step 3
Pour cold water 3 and add a pinch of salt.
Step 4
Work again with your hands 4, being careful not to heat the dough too much, until you obtain a smooth and homogeneous dough.
Step 5
Wrap in cling film 5 and leave to rest in the fridge for at least 1 hour.
Step 6
In the meantime, wash the apricots, dry them, halve them and remove the stones.
Step 7
Prepare the caramel sauce: melt the granulated sugar in a heavy-bottomed saucepan. Once the mixture is amber-coloured, remove from the heat, add the butter cut into pieces and stir with a wooden spoon 7.
Step 8
In the end you should get a smooth and homogeneous sauce 8.
Step 9
Line a 20 cm diameter baking tray with a sheet of baking paper and spread the caramel sauce evenly over the bottom 9.
Step 10
Place the 10 apricots on top with the cut side facing up.
Step 11
After the resting time, roll out the shortcrust pastry into a very thin sheet using a rolling pin 11.
Step 12
Sprinkle the apricots with some granulated sugar and cover the fruits with the dough 12.
Step 13
Seal the edges well by pressing them together with your fingertips 13 and prick the surface with the tines of a fork. Then place the cake in the preheated oven at 200 °C in static mode and bake for about 30 minutes until golden brown.
Step 14
Once cooked, remove the Tarte Tatin from the oven, allow to cool for a few minutes and then place it upside down on a serving plate while still hot. Sprinkle the surface with flaked almonds 14 and allow to cool completely.
Step 15
Cut the 15 apricot tarte tatin into slices, bring to the table and serve.
Storage
The apricot tarte tatin can be kept for a maximum of 2 days at room temperature under a cake container. However, to enjoy its taste and aroma, we recommend enjoying it hot or warm.
ADVERTISEMENT
Pages: 1 2
