** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Brush a medium sized oven proof frying pan with melted butter and leave to set.
2. Then dust with sugar. Put the sugar and butter in a pan and whisk until they form a golden brown caramel.
3. Pour this into the sugared pan. Slice the apricots in half and remove the stone.
4. Place the halves in the pan upside down and splash with a little amaretto.
5. Roll out the puff pastry to about 2mm thick and cut into a square.
6. Place this on top of the apricots and tuck it around and under them.
7. Bake in the oven for about 20 - 25 minutes at 220 c.
8. When the tatin is baked, turn out straight away onto the serving plate.
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Dietary Notes:
This recipe is high in Vitamin A with 42% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners, Apricot allergies.
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