Inverted Apricot Puff Pastry Pie

Caramelized fruits, crispy puffed dough and almonds. This simple apricot puff pastry pie will be eaten to the bone.

• Recipe author: Daria Rodionova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Honey 80 g
• Sugar 50 g
• Salt ¹⁄₂ tsp spoons
• Water 2 tbsp. spoons
• Butter 2 tbsp spoons
• Apple cider vinegar 1 tbsp the spoon
• Apricots 450 g
• Flour 2-4 tbsp. spoons
• Puff pastry 400 g
• Almonds 1 handful

Cooking method

• Combine honey, sugar, salt and water in a small saucepan.

• Cook, stirring constantly, over medium-high heat until caramel is dark amber in color.

• Remove from heat, add butter and vinegar and stir.

• Pour the caramel into a round shape, 23-25 ​​cm in diameter. The whole bottom should be covered with it.

• Cut the apricots in half and remove the seeds. Arrange the fruit on top of the caramel, slices down.

• Roll out the dough on a floured table. Cut a circle slightly larger than the shape. Use a fork to prick the entire surface of the dough.

• Cover the apricots with the dough and tuck in at the edges.

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• Bake the cake in an oven preheated to 220 ° C for 15-20 minutes.

• Reduce the temperature to 190 ° C and cook for another 15-20 minutes. The cake should be golden brown, and the fruit juice should bubble.

• Let the pie rest for 10 minutes. Then cover the pan with a large dish and turn the pastry over. Sprinkle with chopped almonds.

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