Riesling Beerenauslese

Ingredients

• 500 gapricots
• 100 gsugar
• 60 gbutter
• 270 gpuff pastry (ready-to-use)
• 1 piecevanilla bean
• 1 tbsplemon juice
• 400 mlvanilla ice cream

Preparation

1. 1Preheat the oven to 200°C (390°F) using top and bottom heat.
2. 2Wash, halve, and pit the apricots.
3. 3In an ovenproof pan with a diameter of about 24 cm, melt the sugar over medium heat until it turns a golden-brown caramel.
4. 4Add the butter and the seeds from the vanilla bean to the caramel and stir until a homogeneous mixture is formed.
5. 5Place the apricot halves cut-side down, close together, into the caramel and drizzle with lemon juice.
6. 6Cut the puff pastry into a circle that is about 2 cm larger than the pan.
7. 7Place the pastry over the fruit and carefully tuck the overhanging edges down into the sides of the pan beneath the fruit.
8. 8Bake the tart in the oven for about 20 to 25 minutes until the pastry is golden brown and puffed up.
9. 9Let the pan cool slightly, then carefully place a plate on top and quickly invert the tart.
10. 10Slice the warm apricot Tarte Tatin and serve with a scoop of vanilla ice cream.