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