Apricot Tarte Tatin

Apricot Tarte Tatin Recipe

Instructions

A slightly tart dessert with this apricot Tarte Tatin with a shortbread flavored with cinnamon. We really like the apricot period, when I prefer them big, generous with lots of juice and barely ripe.An apricot tart Tatin easy to make, a little tart with apricots, but largely offset by the caramelized butter .

Apricot tart Tatin for 6 people

Ingredients

  • 14 apricots, not too ripe
  • 300 shortbread
  • 100 g butter
  • 50 g brown sugar
  • 1 teaspoon of cinnamon for the puff pastry

Instructions

  1. spread your shortbread dough on baking paper.
  2. Heat the pan.
  3. Melt your butter and sprinkle the sugar on your melted butter, let your sugar gently caramelize.
  4. Rinse the apricots, then cut them in half, removing the pit.
  5. Gently place the apricots on the round side on the caramel, let the fruit juice evaporate for about 10 minutes.
  6. Place the fruit to have as little empty space as possible, squeeze the apricots as they cook.
  7. Once you are satisfied with the cooking of the apricots, Pour the caramel butter into the bottom of your mold.
  8. Arrange the apricots on the caramel butter with the rounded part of the apricot on the mold.
  9. Cover the fruit with your shortbread.
  10. Place in a hot oven at 220 ° for 15 to 30 minutes, take out your tart as soon as the base is cooked.
  11. Turn out your lukewarm tart, beware of the hot caramel.

Preparation time: 30 minutes
Cooking time: 15 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Apricot Tarte Tatin

My favorite wine for this recipe Straw wine Grape variety: Savagnin; Chardonnay
Temperature between 08 ° and 10 °

Apricots Melt the sugar and butter Cook the apricots Place the apricots Roll out the dough Cover the pie Baked pastry Turn the lukewarm tole Baked pie Let cool a bit Zoom

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