| 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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