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FutureChefElizabeth
Festive tarte tatin
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Ingredients
Directions
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Cut the butter into slices. Cut the carambola in starlets of 0.5 cm thick.
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Cut the apples each into 6 parts, remove the core and peel the parts. Wash the persimmons and cut each persimmon into 6 parts.
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Cover the bottom of the tartlet with slices of butter and sprinkle the sugar over it.
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Place a layer of starlets carambola on top and divide the apple and khaki slices down with their rounded sides.
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Roll out the roll of puff pastry and fold the dough double.
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Place the dough on the fruit in the cake pan and fold it down slightly at the edge.
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Put the cake tin covered with foil in the refrigerator until use.
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Preheat the oven to 200 ° C.
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Remove the cake mold from the refrigerator, remove the foil and slide the mold into the oven.
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Bake the cake in 40-45 minutes until golden brown and done.
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Take the mold out of the oven.
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Place a flat dish on the mold and turn them together.
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Let the tarte tatin glide on the plate.
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Serve in points with a roll of walnut ice cream.
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Nutrition
440Calories
Fat38% DV25g
Protein8% DV4g
Carbs16% DV48g
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