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Mini Apricot Tarte Tatin


Masterchef New Zealand on TV ONE and TVNZ Ondemand

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
Serves 2

Wine Match:  Saints Noble Semillon

Tarte Tatin
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

Coulis
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.




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