Put the Flour, Brown Sugar and Cinnamon Powder in the bowl of your food processor and pulse a couple of times to mix the dry ingredients together. (See note 1 if you don't have a food processor).
Add in the Cold Butter, cut in small cubes. Pulse to mix the butter with the dry ingredients until you get a sandy / crumbly texture. Try not to over-mix it, you do not want to butter pieces to be too small or start melting.
Add in the Cold water and mix one more time until the dough starts to come together.
Transfer the Pate Brisee pastry onto your kitchen bench dusted with a little bit of flour. Roughly assemble the dough into a ball, cover with cling wrap and press on it to flatten it. Place in the fridge to rest.
Apricots and Lemon Caramel
Wash and slice your Apricots in half.
In a large pan, melt your Butter and Brown Sugar then add the Lemon Juice and Water. Cover the Lemon Caramel with the Apricots and cook for 20 to 30 minutes on low heat, flipping them a few time to get a nice caramelisation on both sides.
To assemble the Apricot Tarte Tatin with Lemon Caramel
Preheat your oven on 180'C.
Line a round springform pan or tart pan with baking paper. Arrange the Apricots on the bottom of the pan, keeping them as tight as possible. The cut side should be facing up.Cover the Apricots with the remaining of the Lemon Caramel that should be left in your pan. Set aside.
Roll your Pate Brisee into a rough circle and cover the Apricots with it. Press the edges of the pastry to fully cover the apricots. Cut a small hole in the centre of the pastry to allow for the steam to come out while baking.
Bake for 25 to 30 minutes or until the Pate Brisee pastry is fully cooked.Carefully remove from the oven (there could be some hot caramel coming out from the bottom of the pan) and place on a cooling rack for about 15 minutes before flipping the Tarte Tatin over. Serve warm.
If you are not going to serve the Apricot Tarte Tatin straight away, place it back in the oven for 5 to 10 minutes to re-heat it. Alternatively, place it for a few minutes under the oven grill to finish the caramelisation of the tart.
Optional: sprinkle a little bit of desiccated Coconut and Orange Zest over the tart before serving it.
If you are making this pastry without a food processor, sift the dry ingredients in a bowl and cut the cold butter in with a pastry cutter or two fork. Add the water and quickly need the dough into a ball.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com