Tarte Tatin Aux Abricots Et Lavande
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams flour
- 100 g butter
- 50 grams sugar
- 10 g suar (lavender)
- 1 egg (s)
- 1 pinch (s) salt
- 500 g apricot (s)
- 150 grams sugar
- 60 g butter
- 1 teaspoon lavender
Print Recipe
Pin Recipe Instructions
- This recipe is designed for a 26-cup tart pan. A tarte tatin is baked with the dough on top and then turned over.
- Knead the dough made of 150 g flour, 100 g butter and 50 g sugar, wrap in cling film and put in the refrigerator for at least half an hour.
- In the meantime, cut the apricots in half and remove the core. The lavender sugar is made by poking a teaspoon of lavender flowers in a mortar with 3 teaspoons of sugar and then straining it through a sieve.
- After the dough is left to rest, roll it out on a floured surface to the size of the tart pan. Preheat the oven to 170 ° C. If you have a metal tart pan, you can place it on the electric stove and slowly melt 150 g of sugar in it. If you have a cream pan, melt the sugar in the oven. When the sugar has melted, add 60 g of butter.
- Remove the mold from the heat and place the apricots inside with the outside facing down. Place the dough on top and pull a little to finish. Bake the cake for about 20-25 minutes.
- After the baking time, remove the cake and let it cool for 10 minutes. Only then should it fall onto a round cake plate. Now sprinkle a few lavender flowers on the cake.
- By the way, the cake is very moist; if it falls, the shortcrust pastry can soak up the apricot and caramel liquid and become nice and juicy.
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