Apricot-rosemary tarte flambée
Ingredients
for 4 tarte flambées
• 300g flour
• 4 tablespoons oil
• 125 ml mineral water
• 1 tsp salt
For covering:
• 8 fresh apricots
• 8 dried apricots
• 50 g brown sugar
• 200 g sour cream
• 50g sugar
• Shell abrasion of
1 untreated lime
• 1 bunch rosemary
preparation
The dough is made from flour, oil, water and salt to form a smooth, non-sticky mass. If the dough is too crumbly, add a little more oil and water. The mineral water (with fizz) makes the dough a little looser. If the dough is sticky, add a little flour. Form the dough into a ball and place it in cling film in the fridge for about 1 hour.
Remove the stones from the fresh apricots and cut them into thin slices, as well as the dried ones. Stir the sour cream with the sugar and lime zest until smooth. Finely chop the rosemary. Roll out the dough thinly, cover with the apricots and sprinkle with the brown sugar and rosemary. Heat a pizza stone at a high heat for at least 20 minutes. Slide the tarte flambée onto the stone and bake for approx. 5-7 minutes with the lid closed. To serve, spread the sour cream on the baked tarte flambée and cut it into pieces.
FIRE&FOOD Issue 3-2017
