Apricot Tarte Tatin
8 servings
40 minutes
A recipe from the Moscow restaurant Bijou, which focuses on French cuisine. The tart is served with a small amount of ice cream.
Calories738.2kcal
Proteins6.5grams
Fats45.2grams
Carbohydrates78.2grams
1
Pour flour into a bowl, add 40 grams of sugar and 340 grams of butter, salt it, and then knead the dough.
- Wheat flour: 460 g
- Sugar: 160 g
- Butter: 390 g
- Sea salt: 1 g
2
Melt 120 grams of sugar in 50 grams of butter.
- Sugar: 160 g
- Butter: 390 g
3
Add cream and mix until caramel consistency is achieved.
- Heavy cream 34%: 80 g
4
Pour maple syrup over apricots and heat in a pan.
- Apricots: 530 g
- Maple syrup: 70 ml
5
Place the apricots in the mold and pour the prepared batter over them.
- Apricots: 530 g
6
Bake at 180 degrees for 20 minutes.
7
Let the pie cool and then flip it over.
8
Drizzle with caramel, place the ice cream on the plate, and serve at the table.
- Plombir (rich ice cream): 50 g
