UPSIDE DOWN APRICOT AND CHERRY TART

I love the upside down tarts!

They look so homely and unpretentious, while the combination of juicy filling – crisp dough is dreamlike.

Ingredients

  • 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

Instructions

  • 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.
 

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