Tarte Tatin aux Abricots Aigrelets

Ingredients for 1 servings:

• 1.2 kg apricot(s), slightly sour
• 1 portion of puff pastry, round, approx. 33 cm diameter
• n. B. granulated sugar
• 15 g butter
• 1 cup of cream

Instructions

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

Wash and pit the apricots, cut them in half, sprinkle with sugar, and let them chill in the refrigerator for 1-2 hours. Preheat oven to 220 degrees Celsius (top and bottom heat). Melt 5 level tablespoons of sugar in a saucepan and caramelize. Stir in the butter. Pour the mixture onto a round, non-stick baking tray (approx. 30 cm) and spread it out. Line the tray with the apricot halves, top side down. Place the puff pastry on top of the apricots and press the edges into the tray. Prick the pastry a few times with a fork. Place the baking tray in the upper third of the preheated oven. Bake for 20-30 minutes, until the puff pastry is nice and crispy and brown. Remove the tray and let it cool for 5 minutes. Place a cake plate on the baking tray, hold it firmly on the sides, and turn the baking tray over. The apricots are now on top – the Tarte Tatin aux Abricots Aigrelets is ready. Eat the cake while it’s still warm and serve with whipped cream. This can also be made with other fruits.