Mini Apricot Tarte Tatin
Mini Apricot Tarte Tatin with Apricot Coulis, Balsamic
Reduction and Vanilla Bean Ice Cream
Recipe by Charlene McGechan
Preparation Time: 60 Minutes
Cooking Time: 20 Minutes
Wine Match: Saints Noble Semillon
1 sheet puff pastry
1/2 cup tinned apricot halves, cut into thirds
1/2 cup maple syrup
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 cup tinned apricots
1 tbsp maple syrup
2 scoops vanilla bean ice cream, to serve
Balsamic reduction, to serve
1. Preheat oven to 180C.
2. Select 2 ramekins to use to make the tarte Tatin and use a cookie cutter to cut two rounds of pastry, just slightly larger than the edge of the ramekins. Place the apricot slices in the base of the ramekin in a circular pattern.
3. Place the maple syrup, cloves and cinnamon in a small saucepan, place over medium heat and bring to a simmer. Simmer until thick and syrupy. Remove from the heat and pour over the apricots. Place the pastry over the top of the apricots, prick with a fork and place in the oven. Bake until the pastry is puffed and golden brown.
4. To make the coulis, place the tinned apricots in a blender and blend until smooth. Transfer to a small saucepan, add the maple syrup and simmer until slightly thickened. Remove from heat and set aside.
5. To serve, flip the tarte Tatin out of the ramekin on to a serving dish. Place some apricot coulis on the plate and a few dots of balsamic reduction. Serve with a scoop of vanilla ice cream.