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THERESA BYFIELD
Tarte tatin with apricots and vanilla
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Ingredients
Directions
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Preheat the oven to 180 ° C. Well the apricots in lukewarm water.
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Heat the orange juice with the sugar and the vanilla pod gently for about 10 minutes to a syrup. Remove the vanilla pod.
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Pour the syrup into the molds. Place the apricots with the convex side down.
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Prick the dough slices with a fork. Put them over the apricots and put the sides in the molds.
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Bake the cakes for about 10 minutes in the oven until the dough is golden brown. Turn the cakes over.
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Delicious with a scoop of cinnamon or walnut ice cream.
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Nutrition
360Calories
Sodium0% DV0g
Fat17% DV11g
Protein10% DV5g
Carbs19% DV57g
Fiber0% DV0g
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