Apricot Tart Tatin with Chili

a twist on the classic cake

📝 Ingredients

• 130 g soft butter
• 80 g sugar
• 1 pinch Salt
• 1 egg
• 250 g flour, all purpose
• 1 tsp baking soda
• 600 g Apricots, cut in half and pit removed
• 150 g sugar
• 20 g brown sugar
• 60 g butter
• 1 chilli, deseeded and cut in thin slices
• vanilla ice cream or whipped cream

👨‍🍳 Instructions

1. 1In a big bowl, combine the soft butter (cut in small cubes), sugar, salt, and the egg shortly. Add flour and baking soda and knead to a smooth shortbread dough.
2. 2Wrap the dough in some food safe cling film and place in the fridge for 2 hours to rest.
3. 3At nearly the end of the resting time, wash your apricots, cut them in half and remove the pit.
4. 4Add some flour on a clean workplace and roll out the dough using a rolling pin.
5. 5It should be as big as the bottom of your tart form, but do not forget the edges.
6. 6My tart form has a diameter of 24 cm – so I added 3/4 cm for the edges. You can use either an ovenproof ceramic dish or an ovenproof heavy based frying pan.
7. 7Preheat the oven to 180 °C
8. 8Place some baking paper in your Tart form – you need to do this before you start making the caramel
9. 9As this goes quite quick, please have everything prepared and the chilli deseeded and cut into thin slices
10. 10Place the sugar in a pan and bring to medium heat.
11. 11When it starts to melt, start stirring it slowly. When the sugar is melted completely, remove it from the heat and then add the butter and stir to combine. This works best with a wooden Spatula. When the sugar and butter is melted, add your finely cut chillis. Pour it in your prepared baking form.
12. 12Arrange the halved apricots upside down in a circle on the caramel, gently pressing down. Sprinkle the brown sugar on top of the apricots.
13. 13Place your rolled-out shortbread dough on top of the apricots.
14. 14Gently tuck the edges down on the rim of your tart form.
15. 15Prick some small holes in the pastry dough while using a fork.
16. 16Place your tart on the 2nd level from the bottom and bake for 40 mins on 180°C
17. 17Let the tart cool down a little for 15 minutes, and you need to flip over your Tart onto your desired serving platter.
18. 18Serve with some ice cream or whipped cream and enjoy!