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Apricot tart tatin with elderflower flavouring

 6 person(s)
  • 1 chunky pastry
  • 70g butter
  • 80g white sugar
  • 12 soft apricots
  • 20 drops of elderflower flavouring


  1. Preheat the oven to 180°C. Melt the butter, sugar and apricot flavouring until you have a caramel.
  2. Pour it into the bottom of the round pan.
  3. Wash the apricots and cut them in half, taking care to remove the stone. Place them stone-side down in a pan with butter and the natural elderflower flavouring.
  4. Then place them in the round mould skin side down on the caramel, tightly packed.
  5. Cover the preparation with the shortcrust pastry.
  6. Bake for about 25 minutes.
  7. Remove the tart from the oven, then turn it out onto a serving dish while it is still warm.


Flavours used in this recipe :