Dessert
Apricot Frangipane Tatin Tart
1 u 35 minVoor 8Nutri-Score D€€
D
1 u 35 min
1 u 35 minApricot Frangipane Tatin Tart
recept van
Manon Lagrève
@manonlagreve
6 recepten
10 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
apricots (halved and pitted)Groente en fruit500 g
brown sugar (for the apricots)Voorraadkast30 g
butter (for the apricots)Zuivel25 g- salted butter (at room temperature)Zuivel100 g
- brown sugar (for the frangipane)Voorraadkast100 g
ground almondsNoten en zaden100 g- vanilla extractVoorraadkast5 ml
egg (large)Zuivel1 stuk- shortcrust pastry (ready-rolled)Bakkerij250 g
basil (small leaves, to garnish)Groente en fruit5 g
crème fraîche (to serve)Zuivel150 g
per portie
Voedingswaarden
255kcal
- Koolhydraten
- 24 g
- Eiwitten
- 3 g
- Vetten
- 16 g
wat u gebruikt
Keukengerei
Oven
Koekenpan
Mengkom
Garde
Spuitzak
Bakkwast
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Assemble the tart
- Pipe the frangipane over the arranged roasted apricots.
- Cover with the shortcrust pastry, tucking the edges in around the fruit.
- Stap 4
Bake
- Bake at 180 °C until the pastry is golden and crisp.
- Stap 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.
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