ingredients

1 roll of pure butter puff pastry
400 apricots
60 g of sugar
1 tbsp. to c. vanilla sugar
15 g of butter

Equipment

1 roll of pure butter puff pastry
400 apricots
60 g of sugar
1 tbsp. to c. vanilla sugar
15 g of butter

Steps

Apricot tarte tatin

Prepare the caramel : heat the sugar and 1 tbsp. to s. of water over low heat turning. When the sugar is melted, turn up the fire, do not turn any more. Cook with small broths. As soon as the caramel has blondi, pour in the mold, tilt in all directions to cover the bottom. Let harden.

Assemble : cut the apricots in half, remove the kernel. Tighten the half apricots on the caramel, cut face up. If necessary, deform them a little to make hold. Sow the butter in very small pieces. Dust the vanilla sugar.

Finish, cook : unroll the dough on its paper, cut it with scissors into a smaller disc, ø 24 cm. Put it on the fruit, lightly push the turn between mold and fruit. Place at least 10 minutes in the fridge and preheat the oven to 210 ° C (tea 7). Bake 20 minutes: you have to hear the fruits sing. Gloved hands, return immediately to a nice dish to unmold. Enjoy hot or warm.

tips

Variations . Replace the butter with 1 tbsp. to s. of sweet and fruity olive oil (Nyons type).

Replace the vanilla sugar with 1 tbsp. to s. domed pine nuts.