Tarte Tatin with apricots

Ingredients for 8 servings:

• 100 g butter, cold
• 3 tbsp powdered sugar
• 200 g flour
• 1 egg(s), size M
• Salt
• 700 g apricot(s)
• 80 g sugar
• 50 g butter
• 2 tbsp lemon juice
• ½ tsp vanilla pulp
• 200 g crème fraîche

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

to prepare well

1. Cut the butter into pieces and place it in a bowl with the powdered sugar, flour, egg, and a pinch of salt. 2. Knead quickly, first using the dough hook of a hand mixer, then with your hands, until you have a smooth dough. Chill the dough in an airtight container for 1 hour. 3. Halve and pit the apricots. For the caramel, heat the sugar in a tarte tatin dish (24 cm in diameter; or in an ovenproof pan), stirring only when the sugar begins to melt. 4. Add the butter and lemon juice and stir until the butter has melted. Set the dish aside. 5. Place the apricots, cut sides down, close together on the caramel in a circle. 6. Roll out the shortcrust pastry on a floured surface into a circle (approx. 30 cm in diameter). 7. Wrap the dough over the rolling pin. 8. Place the dough over the apricots and press it into the tin around the edges. 9. Prick the dough several times with a fork. Bake in the lower third of the oven at 200°C (180°C fan-assisted) for 25-30 minutes. 10. Let the tart rest for 2 minutes. Carefully turn the tart out using a cake lifter. Mix the vanilla essence with the crème fraîche and serve with the lukewarm tart.