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Pineapple tart tatin with mango chutney and sour cream
Classic tarte tartin with pineapple and mango chutney with ginger, almond shavings and sour cream.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Divide the pineapple over the quiche form and divide the chutney over it.
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Roll out the dough, lay over the quiche mold and cut off the overlapping dough.
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Push the dough loosely over the pineapple filling and fry the tarte tatin in the middle of the oven for about 35 minutes.
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In the meantime, heat a skillet without oil or butter and toast the almond shavings in 3 min. Until golden brown. Let cool on a plate.
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Take the cake out of the oven and let it rest for 5 minutes. Put a serving dish upside down on the shape and turn over.
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Sprinkle the tarte tatin with the almond shavings and serve with the sour cream.
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Nutrition
215Calories
Sodium15% DV360mg
Fat15% DV10g
Protein6% DV3g
Carbs9% DV27g
Fiber8% DV2g
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