Postre
Apricot Frangipane Tatin Tart
1 h 35 minPara 8Nutri-Score D€€
D
1 h 35 min
1 h 35 minApricot Frangipane Tatin Tart
receta de
Manon Lagrève
@manonlagreve
6 recetas
10 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
apricots (halved and pitted)Frutas y verduras500 g
brown sugar (for the apricots)Despensa30 g
butter (for the apricots)Lácteos25 g- salted butter (at room temperature)Lácteos100 g
- brown sugar (for the frangipane)Despensa100 g
ground almondsFrutos secos y semillas100 g- vanilla extractDespensa5 ml
egg (large)Lácteos1 pieza- shortcrust pastry (ready-rolled)Panadería250 g
basil (small leaves, to garnish)Frutas y verduras5 g
crème fraîche (to serve)Lácteos150 g
por ración
Nutrición
255kcal
- Carbohidratos
- 24 g
- Proteínas
- 3 g
- Grasas
- 16 g
lo que usará
Utensilios
Horno
Sartén
Bol
Varillas
Manga pastelera
Pincel de cocina
paso a paso
Preparación
- Paso 1
Roast the apricots
- Arrange the halved apricots in an ovenproof pan, cut side down.
- Sprinkle with the brown sugar and dot with the butter.
- Roast in the oven at 180 °C until soft and caramelised.
- Paso 2
Make the frangipane
- Beat the softened salted butter with the brown sugar until creamy.
- Whisk in the ground almonds and vanilla extract.
- Add the egg and mix until smooth.
- Paso 3
Assemble the tart
- Pipe the frangipane over the arranged roasted apricots.
- Cover with the shortcrust pastry, tucking the edges in around the fruit.
- Paso 4
Bake
- Bake at 180 °C until the pastry is golden and crisp.
- Paso 5
Turn out and serve
- Turn the tart upside down straight away onto a plate.
- Brush with the cooking juices and scatter over the basil.
- Serve with crème fraîche.
las más cocinadas primero