Caramelised apricot tart
Makes 12 pieces
600 g apricots
3 sheets frozen puff pastry
100 g sugar
100 ml orange juice
1 tsp zest of 1 untreated orange
1 tsp zest of 1 untreated lemon
2 tbsp butter
For the chocolate sauce:
200 ml cream
125 g white chocolate
pinch of salt
flour for the work surface
Wash the apricots. Briefly blanch in boiling water, then shake and drain in a sieve and peel the fruit. Cut the apricots in half and stone.
Pre-heat the oven to 180 °C (Gas Mark 4). Defrost the puff pastry. Allow the sugar to caramelise until golden yellow in a tart tin (28 cm diameter) or an ovenproof frying pan. Then deglaze with orange juice and stir in the grated orange and lemon zest and butter and boil until reduced to a syrup consistency.
Put the apricot halves into the frying pan or tin with the curved sides downwards. Lightly roll out the puff pastry on a floured work surface and place over the apricot halves. Firmly press down the edges of the pastry. Bake in the oven for approx. 30 minutes. Then cover with a dinner plate and invert to turn out the tart.
While the tart is in the oven, prepare the chocolate sauce. Heat the cream and chop the chocolate into pieces. Add the chocolate to the cream with the salt and melt. Slightly cool and then whip to a creamy consistency with a whisk. Serve the tart with cream on individual plates.
|Caramelised apricot tart recipe|