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); Ice-cream or whipped cream, to serve (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.

View full recipe on www.melbournefoodandwine.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.melbournefoodandwine.com.au.

Share this recipe:

Cooking tools:

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)
Ice-cream or whipped cream, to serve (optional)