Apricot chilli tart
ingredients
For 12 servings
dough
125 g butter (soft)
100 g of sugar
salt
1 egg (cl. M)
250 g flour
Flour for processing
covering
600 g of apricots
2 red chilli peppers
170 g of sugar
50 g of butter
2 Msp. Chilifocks
preparation
For the dough butter, sugar and 1 pinch of salt briefly with the kneading hooks of the hand mixer. Egg briefly. Add flour and knead. Knead dough with hands, wrap in foil and refrigerate for 2 hours.
For the covering, cut the apricots in half. For the caramel, cut the chilli chopped and pitted. Add 150 g of sugar to a pan and melt over medium heat to a golden brown caramel. Do not stir until the sugar begins melting. An oven-proof cast iron mold (24 cm Ø, alternatively a pan with oven-proof handle) on the floor with baking paper. Add the chillies and butter to the caramel, melt the butter and mix with the caramel to form a smooth mixture. Remove the chilli peppers, place the butter caramel in the mold and spread evenly.
Place the apricots with the rounding down close to the mold. Add the remaining sugar and chiliflins, sprinkle over the apricots. Place the dough on a floured surface. Roll out 28 cm Ø. Above the apricot planks and the edge firmly to the molds. Dough the pastry several times. Bake the tarte in the preheated oven at 200 degrees on the 2nd rail from the bottom 40 minutes (gas 3, circulating air 180 degrees). Then immediately cautiously pounce on a plate and let it cool down. Possibly served with the chilli. This is complemented by whipped cream.
