Savour Life - Haus
Savour Life - Haus
Savour Life - Haus
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Di’s pies<br />
Grands Classiques<br />
Individual round flan dish plain<br />
612426 - Cm ø 12,5 - Inch ø 4 3/4<br />
With Revol, I always have the dish I need to fix a treat<br />
for my grandchildren or whip up a last-minute quiche to<br />
share. My secrets for success: good ingredients, a touch<br />
of passion, and Revol for the rest .<br />
Grands Classiques<br />
Round flan dish plain<br />
005645 - Cm ø 30 - Inch ø 11 3/4<br />
Grands Classiques<br />
Assorted plates "bistrot"<br />
609997 - Cm ø 20 - Inch ø 7 3/4<br />
Apricot tartlets a’ l’ancienne<br />
Makes 6 tartlets<br />
2 rounds of puff or shortcrust pastry dough - 6 apricots<br />
3 eggs - 3 generous tbsps creme fraiche<br />
70 g (2 ½ oz) caster sugar - 70 g (2 ½ oz) almond powder<br />
cinnamon or vanilla<br />
Directions<br />
Roll out the dough and line the 6 tartlet moulds. Prick<br />
the dough with a fork. Cut the apricots in half, remove<br />
the pit. Place one apricot half in the centre of each<br />
mould, then another half cut into cubes. Sprinkle with<br />
cinnamon or vanilla. Beat the eggs and add the creme<br />
fraiche, sugar and almond powder. Pour the mixture<br />
over the apricots. Bake in the oven at 180° (350 °F)<br />
for about 30 minutes.<br />
Page 12
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