I love the upside down tarts!
They look so homely and unpretentious, while the combination of juicy filling – crisp dough is dreamlike.
Ingredients
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- 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
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- 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.
