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Mini apricot tarts

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 20 minutes
 
Ingredients (serves 8):


Method:

-Preheat the oven to 210 °C (th.7). Mix the eggs with the powdered almonds, 6tbsp Canderel, the salt and flour, then add the milk and chocolate milk and 100g melted butter.
-Brown the apricot halves in 20g butter for 2 -3 minutes off the heat, and add the rest of the Canderel. Arrange the pastry in a suitable baking tray (a Yorkshire pudding tray for example), place an apricot half on each and sprinkle with almonds.
-Cook at 210°C for 20 min. Serve lukewarm.

Advice: Canderel recipe
193 Kcal/portion
Depending on the season, you can also use cherries and figs.

User comments

 
another free recipe every day






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