The apricot came in France thanks to Louis XIV's gardener who planted apricot trees in the gardens of Versailles. Now the culture of apricots in France is hundreds of kilometers down south in Roussillon, Provence and Vallée du Rhône. It's a fruit that we can appreciate from May during all the summer.
Maybe you know the Tatin Tarte? An upside-down tart usually with apples that are caramelized in butter and sugar. Well I like to cook it with other fruits and combinations like Bananas and Chocolat, Pineapple and Basil or Apricots and Rosmary...Besides the apricot can be use with lavander, basil, verbena and other sunny stuffs !
Here we go for a summer recipe as you can see that one piece is quite low fat !
Apricot Tatin Tarte with Romary
54 kcal / pers
1.00€ / pers
Pour 6 Personnes
1 pastry pie crust
600 grames of apricots (1.5 pounds)
1 sprig of rosemary
100g of powder sugar (1/2 cup)
60 grammes of de butter (0.13 pounds or 1/4 cup)
- Preheat the oven in 180°C (th.6 or 350ºF)
- Mix rosemary and sugar.
- Melt butter and add the sugar and rosemary. Make caramelize slightly.
- Spread the mix of butter at the bottom of a pie plate (it's better to use a removable bottom, that will be easier to turn out) and arrange apricots above
- Unwind the dough, slide edges inside the pie plate and prick with a fork.
- Cook 25 minutes.
- Let warm before turning out on a flat dish.
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