Apricot Tarte Tatin

Ingredients:
1 kilo ripe apricots
150 grams flour
3 eggs
180 grams butter
170 grams sugar
1 pinch of ground cinnamon
1 tablespoon icing sugar
1 tablespoon baking powder (Royal)
Half a glass of water.

Method:
First make the caramel: put the sugar and water in a saucepan and cook over medium heat until it turns a light golden colour.

Coat a mould with it, tilting it so the caramel spreads over the whole base.

Now wash the apricots well, dry them, cut them in half and remove the stones. 
Arrange the fruit in the bottom of the mould. 

Beat the eggs with 120 grams of the sugar and add the melted butter, the sifted flour, the baking powder and the cinnamon. The better you mix it, the better it will turn out.

Pour the batter over the apricots and bake in a preheated oven at 180-200 degrees. It will take about 35 minutes to be ready — as you know, it depends a lot on the oven. To make sure, prick it with a toothpick to check it's done.

To finish, make a syrup with 50 grams of sugar and 1/4 glass of water. 

When you unmould the tart, drizzle it with the syrup and dust it with a little icing sugar.

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