Apricot Tarte Tatin

Apricot Tarte Tatin

55 min
Medium
1 serv.
319 g / 1 serv.

Rating

Average rating:—

Description

French upside-down pie with caramelized apricots and puff pastry

  1. Preheat the oven to 180°C
  2. Melt sugar in a dry pan over low heat until caramel-colored
  3. Add butter and melt it in the caramel
  4. Cut apricots in half and remove the pits
  5. Pour caramel into a small baking dish and place apricots cut-side down
  6. Dust the work surface with flour and roll out the thawed pastry into a square to fully cover the filling
  7. Cover the apricots with pastry, pressing against the sides, and make fork pricks
  8. Bake for 35 minutes without convection
  9. Let the pie cool, then refrigerate for 2 hours
  10. Whip cold cream to stiff peaks
  11. Toast almond flakes in a dry pan
  12. Cover the dish with a plate and flip sharply, removing the dish
  13. Cut the tart into a serving piece, top with whipped cream and sprinkle with almond flakes
776
243 kcal / 100 g
kcal
10.3 g
3.2 g / 100 g
Protein
76.4 g
23.9 g / 100 g
Carbohydrates
49.5 g
15.5 g / 100 g
Fats