Ingredients:

10 apricots

Dough - pâte brisée

300g flour

150g butter

1 egg

50g water

1 teaspoon salt

Caramel

100g sugar

50g butter

Preparation: 

• Dough - combine all ingredients, form a ball and chill it in the fridge for 20 minutes
• For caramel - put sugar, then butter in a small saucepan over medium heat. Don't stir, wait until it turns brown and smells a little like burnt sugar, but PLEASE don't burn it)))
• Pure caramel into a quiche form, nicely place apricots
• Roll out the dough, place over the apricots, make sure that the dough goes tidily inside by edges
• Poke the pastry with fork
• Bake about 30 minutes at the temperature 180C
• Serve with vanilla ice cream. So delicious!

*- Wash the caramel pot with cold water.

*-This proportion of dough is enough for a quiche with 30cm diameter. I never throw away leftover dough. Every time I collect and keep it in the freezer. When there is enough dough, I bake a quiche or a tart.