Name: Apricot Tarte Tatin
Cook time: 55 min
Total time: 55 min
Yield: 2 Servings
Ingredients: 200 g Dinkelmehl; 60 g Puderzucker; 1 EL Acerolasaft; 2 Prise Salz; 100 g kalte Butter; 2 Eigelb; 2 EL Kokosblütenzucker; 1 EL Wasser; 1 EL Butter; 8 frische Aprikosen; 20 g Pistazien

Cook time

Put the spelt flour, icing sugar, acerola juice, salt and egg yolk in a bowl.
Cut the cold butter into pieces and add to the rest of the ingredients.
Knead everything into a dough.
Cover with foil and chill.
Meanwhile, wash, halve and pit the apricots.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Bring coconut blossom sugar with water to a simmer in a pan.
Reduce the heat to medium and carefully caramelize.
Melt the butter in the caramel and arrange the apricots, cut-side down, in the pan.
Roll out the dough on a floured surface and cut out a round shape the size of the oven-safe pan.
Carefully place the dough into the pan, press down on the sides, and prick the dough several times with a fork.
Bake in the oven for approx. 40 minutes.
After baking, let cool for approx. 5-10 minutes and then carefully invert onto a plate.
Be very careful, as liquid caramel may still run out.
Serve the tart with chopped pistachios.

Note

We only use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance.

Apricot Tarte Tatin

Cook time

Note

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