Romanian Upside-Down Apricot Tart
This delicious Romanian apricot tart is a great summer dessert and will impress your friends and family.
Ingredients
- 400 grams apricots
- 3 tbsp sugar for caramelising
- 100 grams sugar
- 125 ml milk
- 100 grams butter melted
- 200 grams flour
- 10 grams baking powder
- 1 pack vanilla sugar
- 1 tbsp vanilla
- pinch of salt
Instructions
- Cut the apricots into slices.
- Pick a round tray or an ovenproof pot.
- Mix the 3 tablespoons of sugar with the pack of vanilla sugar, and spread it evenly on the bottom of the pot/tray.
- Arrange the apricot slices on top of the sugar.
- Turn the heat on the stove to medium, and let the sugar melt and caramelise the apricots.
- Set aside.
- Separate the eggs into whites and yolks.
- Mix the yolks with the sugar and the pinch of salt until they cream.
- Add the melted butter (not hot as it will cook the eggs), and the milk, and mix well.
- Incorporate the vanilla essence.
- Separately, combine the flour with the baking powder.
- Combine the wet and dry ingredients, to form the dough of this apricot tart.
- Whisk the egg whites until they are stiff.
- Gently fold the egg whites into the dough, to air it.
- Preheat the oven to 160 degrees Celsius.
- Pour the batter over the caramelised apricots, and bake in the oven for around 35-40 minutes.
- The tart is ready when it gets a pretty golden colour on top, and if you stick a toothpick in it, it comes out clean.
- Let the tart cool down for 10 minutes, before taking it out of the tray.
- Simply put a plate over the tray and turn it upside down. The tart will slide onto the plate.
- Serve once it cools off.