Apricot Tarte Tatin


  • 8 ounce(s) Puff pastry, made with unsalted butter
  • 1/2 cup(s) Brown sugar
  • 1 tablespoon(s) Water
  • 1 tablespoon(s) Meyer's rum
  • 8 Small apricots or other fruit halved or quartered
  • Noyau ice cream (optional) Recipe is in the book


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