Apricot Tartlets with Apricot Brandy Caramel Sauce - The Perfect Puree of Napa Valley
For the Tartlet Shells: • 13 oz. unsalted butter • 13 oz. sugar • 1 whole egg • 1 tsp. vanilla extract • 16 oz. all purpose flour Method: 1. Combine the butter,
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Ingredients
- 13 oz. unsalted butter
- 13 oz. sugar
- 1 whole egg
- 1 tsp. vanilla extract
- 16 oz. all purpose flour
- 16 oz. granulated sugar
- 8 whole eggs
- 12 oz. butter
- 16 oz. The Perfect Purée Apricot, thawed
- 2 tsp. cornstarch
- 1/2 tsp. The Perfect Purée Lemon Zest, or fresh zest
- 3 oz. lemon juice
- 4 oz. brandy
- 8 oz. water
- 8 oz. sugar
- 6 oz. dried apricots, whole, pitted
- 8 oz. The Perfect Purée Apricot, thawed
- 3 oz. butter
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