TARTE TATIN

Friday - - Recipe Cards -

1 cup self-rais­ing flour 150g but­ter 250g ground al­monds Greek yo­gurt, to serve 1 To cook fruit, heat to­gether caster sugar and or­ange juice un­til the sugar has dis­solved. 2 Cut the grapefruit and or­anges into thin wedges and cook in the syrup for 15 mins. 3 Ar­range the fruit in 4-6 greased 10-15cm pans. Pour a lit­tle of the syrup over. 4 Pre­heat oven to 180°C. For the top­ping whisk to­gether eggs and caster sugar. Sift the flour and fold in. 5 Melt but­ter and fold in, al­ter­nat­ing with ground al­monds. 6 Spoon the bat­ter over the fruit and bake for 20-25 mins. Turn out on to plates and spoon the re­main­ing sauce on top. Serve with Greek yo­gurt.

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