Apricot Tart Tatin
Ingredients
- 25 g butter
- 25 g fructose
- 5 cardamom pods crushed and husks removed
- 5 apricots cut in half
- 1 sheet puff pastry cut to size
Method
- In a small, oven proof frying pan, melt the butter over a low heat on the stove
- Add the fructose and the cardamom and allow a caramel to form
- Place the apricots in the pan, cut side down and cook for a further 5 minutes
- Allow to cool before placing the puff pastry on top
- Tuck in the edges and keep in the fridge until needed
- Preheat the oven to 180° Celsius
- While the oven is preheating remove the tart tatin from the fridge
- Bake for 25 minutes
- Carefully tip out onto a plate before serving