Tarte Tatin with dried peaches from Andalusia
Recipe by Andi Handke Ingredients (for a 24 cm tart, approx. 6 portions) For the filling: For the pastry: To serve: Preparation Prepare the peaches: Soak the dried peaches in hot water or white wine for approx. 15 minutes until soft, then drain. Prepare the caramel & filling: Heat the sugar in an ovenproof pan or tarte tatin dish over a medium heat....
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