Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel
Topping
Tarte tatin
Return to the oven
Dip
Utensils
one baking tin (approx. 28 cm in diameter), base lined precisely with baking paper, sides greased
How it's done
Caramel
Sprinkle the sugar over the prepared tart tin. In the centre of an oven preheated to 220°C, caramelize the sugar for approx. 8 mins. until light brown. Remove the tin from the oven.
Cut the butter into pieces, spread on top of the caramel along with the fleur de sel.
Topping
Cut the onions lengthwise into thin slices, place on top. Cut the apricots in half, remove the stones and place (cut side up) on top of the onions.
To bake
Approx. 20 mins. in the centre of the oven, remove.
Tarte tatin
Roll out the pastry, prick firmly with a fork, brush with the mustard and place loosely over the apricots. Make a rim between the apricots and the edge of the tin.
Return to the oven
Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a plate, remove the baking paper. Tear off the thyme leaves and sprinkle over the tart.
Dip
Combine the yoghurt and ricotta, season and serve with the tart.
| Serve with: | Leaf salad |
|---|---|
| Tip: | Sprinkle the finely chopped thyme over the finished tart. |
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