Mini Tarte Tatin

NYT Cooking

dessert

Placeholder image

Servings

8 Servings

Prep time

30 Minutes

Cooking Time

3 Hours

Calories

--- Kcal

Ingredients

  • 3 Granny Smith Apples
  • 210g caramel
  • 1.5 sheets All-Butter Puff Pastry

Directions

  1. Preheat fan oven to 185ºC
  2. Rub 6 ramekins or large muffin tin with butter
  3. Place 1.5 Tbs (30g) of caramel in the base of each ramekins
  4. Peel apples, cut in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into ½-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
  5. Place 1 tsp (5g) of caramel into the center of each apple
  6. Cut pastry into squares and prick all over with a fork. Place the pastry on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry slightly down into the ramekins; do not seal.
  7. Bake for 15 minutes, then lower the oven temperature to 170ºC and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
  8. When ready to serve, heat oven to 160ºC. Reheat the tarts for 5 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don’t worry if some of the caramel runs out.

Note:

  • You can bake up to 12 hours in advance and let cool completely in the baking pans. When ready to serve, reheat in a 160ºC oven for 5 to 7 minutes, or until the caramel is melted.