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Before starting this Apricot & Salted Caramel Tatin Tartlets recipe, prepare the puff pastry and refrigerate for at least 30 minutes. Strain the apricots and cut each half in 3 or 4 slices...
... as shown in the photo.
Arrange the apricots into a swirl shape at the bottom of an Exoglass® cake tin Ø 10cm.
Repeat with all four tartlets.
Place a scoop of salted caramel cream in the centre of each apricot swirl.
Using a mousse ring Ø 12cm, cut the pastry into 4 discs.
Arrange the pastry discs over the apricots and fold the edges inside the pan.
Prick the pastry discs with a knife.
Place the four moulds on a baking sheet...
... and bake in a fan-assisted oven preheated at 180°C (gas 4)...
... for 30 minutes. The caramel might come up on the sides during baking.
When cooked, remove from the oven. Release the tartlets from the moulds while they are still hot and place on a serving plate. Enjoy warm or cold!
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