In continuation from yesterday’s post, and to compete with the New Zealand lamingtons… Mini Tarte Tatins! I have been wanting to make a Tarte Tatin ever since J decided to invest in a cast iron pan (best decision ever..). Nothing beats caramelising apples beneath a layer of crispy puff pastry to enjoy on a cold wintry evening. But winter came and went (can you believe it??) and it just never happened. So, faced with the task of creating fingerfood dessert for a France vs. NZ evening (yes, I know, it was the Rugby World Cup, like, biggest sporting event ever. Or so I hear..) these bad boys were top of the list.
I was most surprised by how easy these were to make - and how perfect they turned out. Very very useful for a dinner party, as they are totally fine having sat around for a couple of hours. They are definitely best the day they are made though, especially fresh from the oven with a scoop of icecream
Some things to note:
- Get the apple slices really fine. I did some with a knife (a little too thick) and some with a peeler (a little too thin!) – a mandoline would be ideal but just work with what you’ve got.
- Use crisp apples. Granny Smith worked well, as would good crispy Braeburns.
- Place a baking sheet beneath the muffin pan, unless you want caramel on your bottom element.
- Remove the tarts from the pan while they are still warm, the caramel hardens before your eyes!
Mini Tarte Tatins
Recipe from Bakers Royale
Preparation: Heat oven to 250˚C. Butter bottoms of muffin tin holes and set aside.
- 4 medium sized apples
- 2 tablespoons of lemom
- 85 grams granulated sugar, plus 2 Tbsp for divided use
- 85 grams butter
- 2 sheets puff pastry
1. Core and peel apples. Slice apples into paper thin pieces with vegetable peeler, mandoline, knife, whatever. Toss sliced apples with lemon juice to prevent browning.
2. Place 85 grams of sugar in a saucepan over low heat. Using the handle of the pot swirl the sugar every once in a while. The sugar will start to turn amber around the edge of the pot. As it does continue to swirl the pot until the white sugar disappears into the melted amber colored sugar. Turn off the heat and remove the pot. Divide the caramelized sugar between the muffin tins, pouring about a tablespoon into each. Layer up the apples slices on top - arrange in a pattern or just load them in. Continue until muffin hole is almost filled, leaving some room for the puff pastry. Cover pan with foil and place in the oven for about 10 minutes until apples soften.
3. Remove pan and sprinkle remaining sugar on top of apples. Place 2-3 small dots of butter on top. Lastly, cover tops with pastry dough. Turn oven down to 230˚C and bake for about 15-20 minutes or until pastry is golden brown.
4. Allow tarte tatin to cool for 2-3 minutes. Run a knife along the edge of pan to release the sides and turn out onto bench or parchment paper. Sharply tap pan muffin pan for the Tarte Tatins to be released. Top with a sprig of thyme and serve warm with a scoop of vanilla icecream.