Apricot Tart Tatin

Ingredients for 1 servings:

• 150 g sugar
• 2 tbsp water
• 1 pinch of salt
• 50 g butter
• 1 kg apricot(s), pitted and quartered
• 1 packet of vanilla sugar
• 1 pack of puff pastry, from the refrigerated counter, round
• 50 g almond sticks or flakes
• e.g. ice cream (vanilla ice cream) or whipped cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

the famous Tarte Tatin with a twist, with apricots and roasted almonds

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a tart tin with aluminum foil (this is important for easier turning out of the tart at the end). Place the tart tin, still with the aluminum foil, in the oven to warm. Pit and quarter the apricots. Bring the sugar, 2 tablespoons of water, and a pinch of salt to a boil in a pan over medium heat until golden brown. Do not let it get too dark, or the caramel will brown in the oven and become bitter. When the sugar is golden brown, remove the pan from the heat and add the butter, stirring with a wooden spoon (do not use plastic, as this could melt; the sugar is extremely hot). Once the butter has melted, remove the tart tin, still with the aluminum foil, from the oven and spread the caramel-butter mixture thinly over the top. Sprinkle the almond slivers over the caramel. Arrange the apricot quarters in a fan shape on top of the caramel. Then sprinkle the sachet of vanilla sugar over the apricots. Now place the puff pastry on top of the apricots and press the edge slightly into the tin (the puff pastry will later become the base, so you’ll have a small edge and the caramel won’t run out when you turn it out). Pierce the puff pastry a few times to allow hot air to escape during baking. Bake the tart at 180 degrees Celsius on the middle rack for about 25 to 30 minutes, until the puff pastry is nice and brown. When the tart is done, remove it from the oven and IMMEDIATELY turn it out onto a plate (if you wait too long it will stick to the bottom!). To do this, place a sufficiently large plate upside down on the tart and then turn the tin and plate upside down. Remove the aluminum foil. Enjoy the still-warm tart with whipped cream or vanilla ice cream. Tip: You can also make the tart in a springform pan. When baking, place a baking tray underneath, as the springform pan is not 100% airtight and the caramel will otherwise leak out (making a huge mess in the oven).