Apricot Tarte Tatin

Name: Apricot Tarte Tatin
Total time: 40 min
Yield: 8
Ingredients: Butter 390 g; Sugar 160 g; Sea salt 1 g; Heavy cream 34% 80 g; Wheat flour 460 g; Apricots 530 g; Maple syrup 70 ml; Plombir (rich ice cream) 50 g

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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

738.2

kcal

6.5g

grams

45.2g

grams

78.2g

grams

Ingredients

8servings

Butter

390

g

Sugar

160

g

Sea salt

1

g

Heavy cream 34%

80

g

Wheat flour

460

g

Apricots

530

g

Maple syrup

70

ml

Plombir (rich ice cream)

50

g

Cooking steps

1
Pour flour into a bowl, add 40 grams of sugar and 340 grams of butter, salt it, and then knead the dough.
Required ingredients:
1. Wheat flour: 460 g
2. Sugar: 160 g
3. Butter: 390 g
4. Sea salt: 1 g

2
Melt 120 grams of sugar in 50 grams of butter.
Required ingredients:
1. Sugar: 160 g
2. Butter: 390 g

3
Add cream and mix until caramel consistency is achieved.
Required ingredients:
1. Heavy cream 34%: 80 g

4
Pour maple syrup over apricots and heat in a pan.
Required ingredients:
1. Apricots: 530 g
2. Maple syrup: 70 ml

5
Place the apricots in the mold and pour the prepared batter over them.
Required ingredients:
1. 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.
Required ingredients:
1. Plombir (rich ice cream): 50 g

Apricot Tarte Tatin

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