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Richard and Fiona's Kitchen
Mini Tomato Tarte Tatins with Merlot Vinegar
Mini Tomato Tarte Tatins with Merlot Vinegar

From a Moulin des Cépages recipe

These are an easy starter - quick to make and you can focus on the main course while they are in the oven. Don't forget the basil.

You need:

Makes 12

45g sugar
50 ml merlot vinegar
36 cherry tomatoes
Packet of puff pastry
Fresh basil


Heat the oven to 180 C.

Put the sugar and vinegar into a pan over a gentle heat, stir until the sugar has dissolved, add some salt.

Remove from the heat.

Pour the mixture into the base of the 12 compartments of a muffin tray, then put 3 tomatoes in each.

Roll out the pastry and cut 12 circles, place them over the tomatoes.

Cook for approx 20 minutes.

To remove the tartes loosen the pastry with a knife, with a spoon lift them out and turn them over so the pastry is on the plate.

Serve with fresh basil leaves.

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