Apricot Tarte Tatin

You can make the dough with the hands or with the blender, I preferred so - it is a little faster and cleaner.

So put in the robot flour, 125g soft butter, egg yolk, salt and water.

Mix well until the dough becomes even.

Form a ball out of it, cover with plastic wrap and refrigerate for 1-2 hours.

In a saucepan (mine was 28cm) melt the butter with sugar - just melted, not caramelized.

Add vanilla and ginger powder if you have it.

Careful! Choose the pan with metal handles, so you can put it in the oven, or use a round oven tray with non- removable walls.

Wash and clean the apricots, arrange them in the pan with melted butter - notice that I put them with the "hats" down.

The dough is spread in a round sheet the size of a tray.

Put it over the apricots, lightly press and arrange the edges. Prick from place to place with a fork.

Place in a preheated oven at 200 degrees for about 40-45 minutes.

After this time, take it out and leave it in the tray for 10 minutes.

After these 10 minutes, turn the cake over on a plate and let it cool completely.

Then serve it as you like, as such or with ice cream.

I sprinkled some sugar on it for decoration.

Good appetite!