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Recipe Name: Apricot Tatin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

200 Gram(s) Caster sugar
120 Gram(s) Butter
80 Gram(s) puff pastry
8 Apricots
A dash of Amaretto
Brush a medium sized oven proof frying pan with melted butter and
leave to set. Then dust with sugar. Put the sugar and butter in a pan
and whisk until they form a golden brown caramel. Pour this into the
sugared pan. Slice the apricots in half and remove the stone. Place
the halves in the pan upside down and splash with a little amaretto.
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.
Bake in the oven for about 20 - 25 minutes at 220°c. When the tatin
is baked, turn out straight away onto the serving plate. Garnish as
desired. Converted by MC_Buster. NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 351
Calories From Fat: 283
Total Fat: 32g
Cholesterol: 64.5mg
Sodium: 54.2mg
Potassium: 141.4mg
Carbohydrates: 15.6g
Fiber: 1.1g
Sugar: 5.8g
Protein: 2.1g

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