Apricot tart – French recipe

Ingredients for 1 servings:

• 250 g wheat flour
• 125 g butter, cold
• 1 pinch of salt
• 5 cl water, ice-cold
• 750 g apricot(s)
• 250 g sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Tarte aux abricots caramélisés

Make a dough from flour, butter, salt, and ice water. It’s important not to overknead the dough. The butter shouldn’t dissolve, so your hands shouldn’t get greasy. Chill the dough for about an hour. If it’s chilled too long, it will become very hard and impossible to work with. In this case, the microwave’s defrost setting can help. Then line a greased tart tin (preferably with a lift-off base) or a springform pan with the rolled out dough, or press the dough directly into the tin. Caution: There shouldn’t be any holes in the base, otherwise the tart will stick easily due to the high sugar content. The tart turns out best with slightly coarse sugar. Now spread 50g of the sugar over the shortcrust pastry base and then arrange the washed and pitted apricot halves, cut-side up, tightly on the base. Then sprinkle the remaining sugar evenly over the fruit. The fruit should be laid as flat as possible so that the resulting juices stay in the curve of the fruit during baking. Bake for 30 minutes at 220°C in a preheated oven. Before removing the tart, the sugar should form large, lightly browned bubbles on the fruit. If this isn’t the case, adjust the temperature or baking time to achieve the desired caramel flavor. Serve the tart warm or cold with whipped cream.