Ingredients (Serves 6)
- 150 g flour
- 75 g butter
- ¼ teaspoon salt
- ½ glass water
- 500 g apricots
- 125 g sugar
- 125 g small strawberries
Preparation
- Preparation time: 25 minutes
- Cooking time: 20 to 30 minutes (th. 8 – 260°C)
- Prepare the shortcrust pastry and let it rest for 20 minutes.
- Meanwhile, wash and dry the apricots, then halve them to remove the pits.
- Roll out the dough and line a lightly buttered tart mold.
- Sprinkle the bottom with 50 g caster sugar.
- Arrange the apricot halves tightly, starting from the outer edge, rounded side down against the base to contain the juices during baking.
- Sprinkle with the remaining sugar.
- Bake in a very hot oven until the apricots begin to caramelize.
- Upon removing from the oven, place a few strawberries in the hollow of each apricot half.
- Serve preferably warm for the best flavor.
Source: Les Bons Desserts
