Apricot Tart Tatin


1 cup (250 mL) flour 1/3 cup (75 mL) cold unsalted butter, diced Pinch salt cup (175 mL) sugar 8 to 12 apricots, halved and pit removed


Apricots Become More Acidic With Cooking And That Gives This Tart A Delicious Sweet-and-sour Quality. The Eventual Amount Of Caramel Sauce Depends On The Juiciness Of The Apricots. Turn The Cooked Tart Onto A Large Plate With A Lip To Catch It All.

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