I love the upside down tarts!
They look so homely and unpretentious, while the combination of juicy filling – crisp dough is dreamlike.
- 1 dose of dough, for sweet tarts (Click here to see the recipe)
- 10 apricots cut into quarters
- 25 cherries halved, pitted
- 1 tablespoon natural lemon juice
- 1 tablespoonorange zest
- 1 tablespoon. honey
- 50 gr moist brown sugar
- 1 ½ tablespoon corn flour
- 1 tablespoon cinnamon, grated
- ½ teaspoon ginger
- 1 pinch salt
- 50 gr pecan
- Preheat the oven to 210 °C.
- Butter a pyrex of 25 cm with a depth of 5-6 cm.
- Prepare the dough (according to the instructions you will find here) and then wrap it with a film and put it in the refrigerator to cool. It must be cold to get it right.
- Cut the apricots in quarters and sort them in a pan.
- Add the cherries, halved.
- Then put in a bowl the lemon juice, orange zest, honey, sugar, cornstarch, cinnamon, ginger, salt and pecans.
- Mix and transfer the mixture over the fruit.
- Open the dough with the rolling pin and using a pizza knife or a sharp knife, cut small squares, counting approximately 5x5 cm.
- Place the small dough squares as a roof over the fruit leaving now and there some gaps on the juices.
- Bake the tart on the middle grill for 20 minutes and then on the bottom grill for another 15 minutes, until the dough is browned and the juices are boiling.
- Serve hot or at room temperature with vanilla ice cream.
- Keep for one day out of the refrigerator or for 3 days in the refrigerator.