Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of ​​a recipe to brighten up your taste buds. Today, the apricot tarte tatin.

Every day, we rediscover our local products every day with Marion Sauveur. This Monday, apricot is a fruit with orange skin, soft flesh and a very sweet taste.

If today, apricots grow around the Mediterranean Basin, this has not always been the case. The apricot tree is native to China. They were found there, 5,000 years ago, in the wild. In the Middle Ages, it did not have a good rating in France where it is accused of causing fever. It was not until the 18th century that its culture developed.

The apricot should be picked when ripe because it will not ripen when picked. 

In the market, the ideal would be to be able to feel it: the apricot must be flexible, so that there is even a little hollow when you feel it. Do not be fooled by its color, it arrives before it is ripe. 

Once at home, consume it quickly.

How can we cook it? 

In pie! But come on, a tatin version. 

The important thing for this recipe is to choose the apricots well, not too ripe so that they do not crush otherwise we will end up with mashed potatoes. 

We start by making a dry caramel with the sugar. We add the butter. 

When the caramel has taken well, add the apricot halves in which we plant a few sprigs of rosemary and let them caramelize for five minutes on each side. 

We collect the apricots and put them tightly on the pie dish, the rounded part at the bottom of the mold. Caramel on top. We cover the puff pastry by folding the edges of the pastry well inside the mold and on the pastry, we sprinkle a few sprigs of rosemary. 

Direction the oven at least 20 minutes at 220 degrees, the pastry must be golden brown. 

Where can you eat apricot pie without cooking? 

In Paris at Land & Monkeys, a 100% vegetable bakery. 

Without milk, cream, eggs or butter, chef Chiharu Kaneko makes an apricot pistachio vegetable tart. 

The sweet dough is made from almonds, soy milk, margarine and flour and a pistachio cream made with vegetable butter, soy milk, almond powder, icing sugar and powder almond. 

Here are the steps:

For the sweet dough

1. Work the vegetable butter to make it ointment then mix with the icing sugar

2. Add liquid vanilla, salt, soy milk, flour and almond powder and mix well without overworking the dough. 

3. Form a ball, cover it and let stand in the fridge for at least two hours.

4. Flower your work surface and lower the sweet dough to three millimeters thick then detail a disc the size of your mold.

For the almond cream 

1. Mix the vegetable butter in ointment and the icing sugar and the pistachio paste 

2. Add the almond powder and cornstarch

3. Add the soy milk little by little


1. Line the mold with the sweet dough

2. Garnish the tart base with the pistachio almond cream

3. Arrange the apricots on the cream

4. Bake in a fan oven at 160 ° C for 40 minutes

5. Coat the pies and sprinkle with chopped pistachio