histaminarm

Apricot Tarte Tatin

A simple recipe for a low-histamine Tarte Tatin cooked in a pan. The taste of the caramelized apricots will enchant you!

This recipe is

  • vegetarian
  • Suitable for a low-histamine diet

Preparation time

55 minutes

Ingredients for 2 servings

For the dough

  • 200 g spelt flour
  • 60 g icing sugar
  • 1 tbsp acerola juice
  • 1 pinch of salt
  • 100g cold butter
  • 2 egg yolks

For the topping

  • 2-3 tablespoons coconut blossom sugar
  • 1 tbsp water
  • 1 tbsp butter
  • 8 fresh apricots
  • 20 g pistachios
Apricot Tarte Tatin

preparation

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

Our HistaFood tip

You can also bake a savory Tarte Tatin with onions. To do this, prepare the dough without powdered sugar and caramelize the onions (1) instead of apricots.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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