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Apricot Frangipane Tatin Tart
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Apricot Frangipane Tatin Tart

1 godz. 35 minPorcje: 8Nutri-Score D€€
od @manonlagreve10 importówugotowano 0 razy
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Składniki

8 osób
  • apricots (halved and pitted)Warzywa i owoce500 g
  • brown sugar (for the apricots)Spiżarnia30 g
  • butter (for the apricots)Nabiał25 g
  • salted butter (at room temperature)Nabiał100 g
  • brown sugar (for the frangipane)Spiżarnia100 g
  • ground almondsOrzechy i nasiona100 g
  • vanilla extractSpiżarnia5 ml
  • egg (large)Nabiał1 kawałek
  • shortcrust pastry (ready-rolled)Piekarnia250 g
  • basil (small leaves, to garnish)Warzywa i owoce5 g
  • crème fraîche (to serve)Nabiał150 g

na porcję

Wartości odżywcze

255kcal

Węglowodany
24 g
Białko
3 g
Tłuszcz
16 g
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Przybory

  • Piekarnik
  • Patelnia
  • Miska
  • Trzepaczka
  • Rękaw cukierniczy
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Assemble the tart

    • Pipe the frangipane over the arranged roasted apricots.
    • Cover with the shortcrust pastry, tucking the edges in around the fruit.
    Krok 3

  4. Bake

    • Bake at 180 °C until the pastry is golden and crisp.
    Krok 4

  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.
    Krok 5
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