Tiny Apple Tartes Tatin
Photography by Josh Griggs.
A classic that never goes out of favour – crispy pastry, tender caramelised apples, vanilla bean ice cream and caramel sauce. I keep it simple and just lay the pastry circles on top of the apples and bake them all on one tray – delicious.
Serves: 8
INGREDIENTS
4 apples (I use royal gala or braeburn)
40 grams butter
3 tablespoons caster sugar
1 tablespoon lemon juice
2 pre-rolled sheets butter puff pastry (25cm x 25cm)
To serve
vanilla bean ice cream
purchased dulce de leche or caramel sauce
METHOD
Line a lipped baking tray with baking paper. Preheat the oven to 180°C fan bake.
Peel the apples and cut in half through the equator (not through the stem). Melt the butter, caster sugar and lemon juice in a large sauté pan and cook for a few minutes until starting to caramelise.
Add the apples cut-side down, cover and cook for 7 minutes. Turn over and spoon over the pan juices. Cover again and continue to cook until the apples are tender when pierced
with a skewer but not falling apart. Cool.
Stamp out circles of pastry about 2cm larger than the apples. Unless the apples are very big, I find 10cm is usually sufficient. Place the apples cut side down on the tray and cover each one with a pastry circle, gently cupping and pleating it around the apples.
Bake for about 15 minutes or until the pastry is a good golden colour and crisp.
Carefully flip the tarts over and place on plates. Top with ice cream and pour over the caramel sauce. Eat immediately. Makes 8.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!