Apricot Tart-Taten
by Editorial Staff
It is difficult to find a pie simpler than tart-taten with fruit. The filling of this flip-flop is caramelized apricot halves, which you cover with shortbread dough – and in half an hour you have a fragrant cake of incredible beauty on your platter. A slightly crunchy crumbly sandy base and a moist, sweet filling – the perfect combination! Light sourness of apricots and sweetness of caramel give a rich taste that is not inferior to restaurant dishes.
Servings: 6
Cook: 1 hour
Ingredients
For the dough:
- Cold butter – 80 g
- Ice water – 3 tbsp
- Flour – 170 g
- Salt – 1 pinch
For filling:
- Apricots – 500 g
- Sugar – 100 g
- Butter – 25 g
For decoration (optional):
- Mint (fresh) – a few leaves
Directions
- Prepare shortbread dough: coarsely chop cold butter into a blender bowl and add flour (a little more than a 250 ml glass) and salt.
- Grind these ingredients on a low blender speed. You will have a fine sandy crumb.
Add very cold water. - Kill the dough again with short pulses from the blender.
You will end up with a damp crumb that will clump and hold its shape.
- Gather all the dough into a tight ball and place on the center of the baking parchment.
- Use a rolling pin to roll out a ball of dough into a layer approximately 0.4-0.5 cm thick. The dia of the circle should be slightly larger than the dia of your mold (I have a mold with a diameter of 24 cm, and the dia of the dough layer is 30 cm). Place the parchment and dough in the refrigerator for 30 minutes.
- Put the pan in which you will bake the cake on the fire (I used a cast iron pan without a handle). Heat the butter in it and spread the sugar evenly over the bottom.
- Without stirring, continue to heat the butter and sugar over medium heat. After 3-4 minutes, the sugar will dissolve and turn into a light brown caramel. Remove from heat and cool caramel completely.
Turn on the oven to heat up to 200 degrees. - When the caramel is completely cool, prepare the apricots – cut them in half and remove the pits.
- Arrange the apricot halves in the caramel pan close to each other, flesh down.
- Remove the parchment and dough from the refrigerator and flip it onto the filled pan.
Gently tuck the edges of the dough inward. Remove the pergement. - Bake apricot shortbread pie in an oven preheated to 200 degrees for 30 minutes. Remove the cake pan from the oven.
- As soon as the caramel stops boiling, turn the cake over. To do this, cover the dish with a larger plate or board and gently turn it over.
- Transfer the apricot tart to a platter and garnish with fresh mint leaves if desired.
- Apricot tart-taten – delicious, beautiful and at the same time very easy!
Bon Appetit!
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