Ingredients
Shortcrust pastry:
- 180 g flour
- 50 g sugar
- 75 g butter
- 3 tbs milk
Coating:
- 8 fresh apricots
- 20 g butter, softened
- 30 g caramel sauce
- powdered sugar for dusting
Preparation
1. Quickly knead the pastry ingredients into a smooth dough. Between two layers of plastic wrap, roll out the pastry to a round shape, with a diameter of 22 cm. Chill pastry sheet for approx. 30 minutes.
2. Halve and pit the apricots.
3. Cut out a circle of baking paper with the help of a 24 cm lid.
4. Line the pot with baking paper and coat it evenly with the soft butter. Spread the caramel sauce over top, place the apricots with the cut side facing down and the short-crust pastry sheet on top.
5. Place the pot on the Navigenio and heat on level 6 up to the roasting window, put the pot in the inverted lid. Place the Navigenio overhead, switch to the small level, bake for approx. 5 minutes, until golden brown.
6. Let tart cool for a few minutes, then tip out onto a cake platter.
Tip
- The number of apricots can vary depending on their size. The apricots should not be too ripe to prevent too much juice from being created during preparation.
This recipe has been tested and approved by AMC.
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