Strawberry Apricot Dutch Babies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Breakfast tarts Ingredients:
1 tbs sliced almonds |
1 tbs olive oil |
2 large eggs |
1/3 cup flour |
1/3 cup 2% milk |
1 tbs unsalted butter |
1/4 tsp baking powder |
1 pint strawberries |
2 apricots |
2 tbs honey |
Directions:
1. Heat oven to 450 degrees. Place almonds on a baking sheet and place in over for 5 mins or till lightly toasted, stirring once. Gerneiously coat 4 10 oz glass custard cups with oil and place cups on a sided cookie sheet. Place in oven for 6 mins to heat up while making batter. In a blender puree eggs, flour, milk butter and baking powder unitl batter is smooth. Remove baking sheet from oven and carefully pour 1/4 cup of batter into each hot cup. Bake 10 min, reduce to 350 and continue to bake 6 mins or until puffed and golden and centers are firm.
2. Meanwhile hull and half strawberries. Put into a bowl. Half, pit and slice apricot add to berries. Drizzle honey over fruit and toss to coat. Remove Ducth babies from baking cups to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with 10X sugar and serve immediatley.
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