| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert, Here’s one , Earlier1 | 4 | servings | ||
INGREDIENTS
| 200 | g | Caster Sugar |
| 120 | g | Butter |
| 80 | g | Puff Pastry |
| 8 | Apricots | |
| A dash of Amaretto |
INSTRUCTIONS
1. Brush a medium sized oven proof frying pan with melted butter and leave to set. Then dust with sugar. 2. Put the sugar and butter in a pan and whisk until they form a golden brown caramel. Pour this into the sugared pan. 3. Slice the apricots in half and remove the stone. Place the halves in the pan upside down and splash with a little amaretto. 4. Roll out the puff pastry to about 2mm thick and cut into a square. Place this on top of the apricots and tuck it around and under them. 5. Bake in the oven for about 20 - 25 minutes at 220ºc. When the tatin is baked, turn out straight away onto the serving plate. 6. Garnish as desired. Converted by MC_Buster. NOTES : Chef:Aaron Patterson Converted by MM_Buster v2.0l.
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