for 8 pieces

Caramel

100 g

sugar

25 g	butter
1 tsp	sea salt

Topping

2	red onions
1 kg	apricot

Tarte tatin

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)
2 tbsp	coarse-grain mustard

Return to the oven

¼ bunch

thyme

Dip

150 g	plain greek yoghurt
120 g	ricotta
¼ tsp	sea salt
a little	pepper

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.

Show complete recipe