Apri­cot & Vanilla Tartlets

Woman's Weekly (UK) - - Cookery -

Spec­tac­u­larly easy to make, th­ese lit­tle tarts are per­fect for break­fast or as part of an af­ter­noon tea.

Serves 6

200g ready rolled puff pas­try 400g tin apri­cot halves in syrup, drained and syrup re­served

1 vanilla pod, halved Crème fraiche, to serve

Heat oven to 200C/Gas

1 6. Un­roll pas­try, cut into 6 rec­tan­gles mea­sur­ing 12 x 8.5cm (4¾ x 3¼in) and place on a non­stick bak­ing sheet.

Ar­range 3 apri­cot halves, 2 cut-side up, on each rec­tan­gle and brush with a lit­tle syrup. Trans­fer to oven and bake for 10 to 15 min, un­til puffed and golden.

Mean­while, scrape out 3 seeds of the vanilla pod and place in a saucepan with pod. Pour over re­main­ing syrup and place over a high heat for 10 min, un­til re­duced, glossy and thick­ened.

Be­fore serv­ing, brush

4 vanilla syrup over tarts, thinly slice vanilla pod ver­ti­cally and top each tart with a small slice. Serve tarts warm or cold with a dol­lop of crème fraiche.

Per SERV­ING: 166 cals, 8g fat, 4g sat fat, 22g carbs

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.