Welcome to Fruity Bakes!
Apricot Tarte Tatin Ingredients:
900 g apricots, sweet but not too ripe (not pitted)
50 g sugar
a pinch of salt
dough:
270 g flour
50 g ground hazelnuts
2 eggs (M size)
130 g butter
50 g sugar
2 tsp vanilla sugar
2 tsp baking powder
a pinch of salt
caramel:
170 g sugar
110 g butter
170°C (338°F) 40’.
*If apricots are not juicy skip evaporating them.
Bon Appetit!
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