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
For the dough:
For filling:
For decoration (optional):
Bon Appetit!
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