Apricot Tarte Tatin With Crème Fraîche And Lavender Sugar - cooking recipe

Ingredients

2 tsp dried lavender flowers
5 cups sugar
3/4 cup powdered sugar
7 tbsp butter
1 9 inch refrigerated pie crust
10 None apricots, pitted and thickly sliced
1/3 cup creme fraiche or sour cream

Preparation

For the lavender sugar, stir the lavender flowers into the sugar. Store in a large jar.
Roll pie crust so that it is slightly larger than the pan in which you plan to cook the tarte tatin. Chill until ready to use.
Preheat the oven to 400\u00b0F. In a 9 inch oven-proof saute pan, over medium heat, combine powdered sugar with 5 tbsp water and the butter, heat for 2-3 mins, until golden and caramelized.
Remove from the heat. Place the apricot slices cut-side-down in the syrup. Unroll chilled pie crust, place on top of the apricots and gently press down. Bake for 25-30 mins. Allow to rest for 10 mins, then carefully invert onto a serving plate or platter. Serve drizzled with the creme fraiche or sour cream and sprinkled with the lavender sugar.