Alison Roman's upside-down apricot tart - Melbourne Food and Wine Festival

Name: Alison Roman's upside-down apricot tart - Melbourne Food and Wine Festival
Ingredients: 90 gm (¼ cup) honey; 55 gm (¼ cup) sugar; 2 tbsp water; 2 tbsp unsalted butter; 1 tbsp apple cider vinegar; Flaky sea salt; 450 gm fresh apricots or plums (about 6 apricots or 4 plums), halved lengthways and pitted; 1 sheet frozen puff pastry; Plain (all-purpose) ï¬‚our, for dusting; 30 g (¼ cup) pistachio nuts, very ï¬nely chopped (optional)

www.melbournefoodandwine.com.au

Delight in Alison Roman's irresistible Upside-Down Apricot Tart recipe. Indulge in the perfect blend of flavors and textures in this delectable dessert.

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Ingredients

90 gm (¼ cup) honey
55 gm (¼ cup) sugar
2 tbsp water
2 tbsp unsalted butter
1 tbsp apple cider vinegar
Flaky sea salt
450 gm fresh apricots or plums (about 6 apricots or 4 plums), halved lengthways and pitted
1 sheet frozen puff pastry
Plain (all-purpose) ï¬‚our, for dusting
30 g (¼ cup) pistachio nuts, very ï¬nely chopped (optional)