Apricot tartlet with caramel sauce

Name: Apricot tartlet with caramel sauce
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 pack of (6 slices, 450 g) deep-frozen puff pastry; 1 jar(s) (850 ml; separation weight: 500 g) Apricots; 7-10 Tbsp Grease; 6 TABLESPOONS Icing sugar; 50 g Sugar; 200 ml Milk; 1-2 Teel cornstarch; 3 TABLESPOONS crushed pistachios; 7-10 Tbsp Mint leaves

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 pack of (6 slices, 450 g) deep-frozen puff pastry
1 jar(s) (850 ml; separation weight: 500 g) Apricots
7-10 Tbsp Grease
6 TABLESPOONS Icing sugar
50 g Sugar
200 ml Milk
1-2 Teel cornstarch
3 TABLESPOONS crushed pistachios
7-10 Tbsp Mint leaves

Directions

1
Defrost puff pastry slices at room temperature. Drain apricots and cut into slices. Grease the cake tin (10 cm Ø). Cut the puff pastry slices in half, place one half in each mould and press lightly.
2
Cut off protruding edges. Prick the dough several times with a fork. Spread apricot slices on top. Dust the tartlets with icing sugar and bake in the preheated oven (electric cooker: 250 ° C/ gas: level 4) for 10-15 minutes.
3
In the meantime, for the sauce, melt sugar in a pot and brown lightly. Mix 2 tablespoons of milk and starch. Gradually add the remaining milk to the sugar and bring to the boil once. Stir in the starch and bring to the boil again while stirring.
4
Sprinkle the tartlets with pistachios. Arrange one tartlet each with some sauce and possibly mint leaves on a dessert plate.