Tarte tatin aux abricots and lavender

Ingredients for 1 servings:

• 150 g flour
• 100 g butter
• 50 g sugar
• 10 g sugar (lavender)
• 1 egg(s)
• 1 pinch of salt
• 500 g apricot(s)
• 150 g sugar
• 60 g butter
• 1 tsp lavender

Instructions

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

Apricots and lavender in an irresistible combination

This recipe is designed for a 26cm tart tin. A tarte tatin is baked with the pastry on top and then turned out. Knead the dough from 150g flour, 100g butter, and 50g sugar, wrap in cling film, and refrigerate for at least half an hour. In the meantime, halve the apricots and remove the stones. Make the lavender sugar by crushing one teaspoon of lavender blossoms with three teaspoons of sugar in a mortar and pestle, then straining it through a sieve. After the dough has rested, roll it out on a floured surface into a circle the size of the tart tin. Preheat the oven to 170°C. If you have a metal tart tin, you can place it on the electric stovetop and slowly melt 150g of sugar in it. If you have a ceramic tart tin, melt the sugar in the oven. Once the sugar has melted, add 60g butter. Remove the pan from the heat and place the apricots inside, outside-down. Place the pastry on top and stretch slightly to seal. Bake the cake for about 20-25 minutes. After baking, remove the cake from the oven and let it cool for 10 minutes. Then turn it out onto a round cake plate. Sprinkle a few lavender blossoms on top. The cake is very moist, so turning it out allows the shortcrust pastry to absorb the apricot caramel mixture, making it beautifully moist.