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40 minutes

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3 hours

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25 minutes

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3 - 4 minutes per crêpe

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Apple and fig tarte tatin with capers and caperberries

20 minutes

Apple and fig tarte tatin with capers and caperberries

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

200 g all-butter puff pastry, thawed
2 Granny Smith apples, sliced
15 ml lemon juice
30 g butter
30 ml brown sugar
15 ml honey
2 fresh figs
12 capers
8 caper berries
yoghurt or creme fraiche, for serving

Method

Preheat the oven to 220C

Using the top of an ovenproof frying pan as a template, cut out a circle of pastry. Refrigerate.

Sprinkle the apple with lemon juice

Heat the butter, sugar and honey to a gentle bubble in the frying pan.

Add the apple and cook until it starts to soften

Remove from the heat then add the fig, capers and caperberries

Top with the pastry circle, press down lightly around the edges and place in the oven.

Bake until the pastry turns golden brown.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Butternut and goats milk cheese risotto

Roast chicken pie

Muffin-tray chicken pies

Baked eggs with tomato sauce

Salmon and feta Omelette

Egg noodle soup

The basic crepe

Scotch Eggs

Butternut, pumpkin seed and cream cheese omelette

Warm chocolate beignets in cinnamon sugar

Home made cinnamon sugar doughnuts

Apple and fig tarte tatin with capers and caperberries

Apple and fig tarte tatin with capers and caperberries

Ingredients

Method