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Upside-Down Caramelized Apricot Tart
- 1/2 to 3/4 cup sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 2 tablespoons whipping cream
- 9 fresh apricots, halved, pitted, or 18 canned apricot halves in extra light syrup (from three 15-ounce cans), well drained
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Directions:View on Bon Appetit
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