Mini 'Tatin' Apple Tarts
M.
ingredients
- INGREDIENTS:
- 130 g puff pastry
- 1 cup sugar (250 ml)
- 1/2 cup water (125 ml)
- 4 Royal Gala apples, peeled, seeded and cut in 3/4 inch cubes (2 cm)
- Caramel:
- 1/4 cup of water (60 ml)
- 1 cup sugar (250 ml)
- 1 tbsp corn syrup (15 ml)
- 1/4 cup cold semi-salted butter cut in cubes (60 ml)
- 6 x tbsp 35% cream (90 ml)
directions
- 1
Tarts:
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1. Place rack in the centre of oven. Preheat oven at 400 °F (200 °C). Butter a 6 muffin
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tin or 6 - 1/2 cup (125ml) ramekins.
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2. Roll out pastry. Using a cutter of the same diameter as the tin or ramekins, cut out 6
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circles. Place on a sheet and refrigerate.
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3. In a skillet, bring to boil water and sugar. Let boil at high heat until sugar starts
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browning. Add apples and let simmer 5 to 10 minutes, stirring frequently.
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4. Put apples and syrup evenly in the muffin tin or ramekins. Place on a baking sheet in
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case the syrup spills over. Cover the apples with the pastry. Bake in oven for 15 to
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20 minutes until the pastry is golden. Cover the baking sheet with parchment.
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5. Let cool 2 minutes before removing for tin.
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6. Serve hot with vanilla ice cream and caramel if desired.
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7. If tarts are baked in ramekins, remove and place directly in plates.
Caramel Sauce
- 1
1. In a saucepan, bring water, sugar and corn syrup to boil. Cook until golden.
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2. Remove from heat.
Source: M.
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