Apricot Tart-Tatin

 

 

what you need:

100gr. or 7 tablesp. of soft butter

1 egg ( medium)

pinch of salt

200 gr.  or 1 1/4 cup of flour ( i used whole grain spelt flour) and some extra to roll out

60 gr. or 1/4 cup sugar

1 vanilla bean scraped out

 

topping:

2 pounds or 1 kg. of fresh and ripe apricots

4 tablesp. or about 57 gr. soft butter

1/2 cup or 100gr. sugar

 

cream the butter. add sugar, vanilla bean, egg, and salt. mix till creamy and fluffy. add the flour and let the dough rest in the fridge for 30 min.

cover the tart mould with butter and sprinkle with the half of the sugar, heat the oven to 220 celcius or 425 fahrenheit. cut the apricots in half and  layer them closely in the mould, and sprinkle the apricots with the rest of the sugar. cover with aluminium foil, and bake for 15 min.

take the dough out of the fridge and roll it out to the size of the mould ( to cover it up). take a fork and poke some holes in the dough. after done baking the apricots for 15 min, take it out and press the dough slighty on the baked apricots and edges. set the oven back to 200 celcius or 400 fahrenheit and bake the tart for 20-25 min. keep an eye on it. golden brown is what we looking for. take the tarte out and let it rest for 3-5 min. carefully overturn it on to a platter…

 

good luck