Tarte with apricots

Ingredients

For 6 servings

• •900 g 900 g Apricot(s)
• •1 1 Pasta
• •150 g 150 g Sugar powder
• •80 g 80 g Sweet butter
• •2 c. à soupe 2 tablespoons Honey
• •1 c. à soupe 1 tbsp. Lemon juice
• •1 c. à café 1 cup of coffee Vanilla extract
• •30 g 30 g Stretch almonds
• •Salt

Method

1. 1.Preheating
2. 2.Start by turning on your oven at 190°C (rotating heat). While the oven is heating, you can prepare the other ingredients. Preheating ensures a homogeneous cooking and saves time for the assembly of the tart with apricots.
3. 3.Preparation of apricots
4. 4.Rinse the apricots thoroughly under cold water, then cut them in half and remove the nuclei. Book them in a big bowl. You can add a fillet of lemon juice to apricots to prevent oxidation and enhance their taste during cooking.
5. 5.Caramel production
6. 6.Pour the sugar powder and honey into a large skillet or thick saucepan. Heat over medium heat, without mixing, until you get a golden caramel. Then add the butter into pieces out of the heat and mix quickly to achieve a smooth consistency.
7. 7.Assembly
8. 8.Arrange the caramel at the bottom of a pie pan (or a frying pan in the oven), then spread the apricots downside, trying to tighten them well. Sprinkle with vanilla extract and a pinch of salt to enhance flavours.
9. 9.Laying dough
10. 10.Roll the laminated dough and cover the apricots with care to slip the edges of the dough inside the mould. Stitch the dough slightly with a fork to allow the steam to escape and ensure a uniform cooking while in the oven.
11. 11.Cooking
12. 12.Bake in the preheated oven for 35-40 minutes. Observe a golden coloration of the dough and check that the juice of the apricots boils slightly on the edges of the mould. Adapt the cooking time according to your oven to get a crispy dough.
13. 13.Rest
14. 14.Let the tart sit at the exit of the oven for about ten minutes. This rest period allows the caramel to stabilize and facilitates the release. It also avoids burning you when the pie turns.
15. 15.Service
16. 16.Place a large flat plate on the mould and gently turn the pie. Sprinkle immediately with lightly gilded tapered almonds to bring crunch and serve warm, possibly accompanied by a vanilla ice ball or a spoonful of fresh cream.