Tiny Tartes Tatin

. February, 2017
    Tiny Tartes Tatin

    A classic that never goes out of favour. Crispy pastry, tender caramelised apples, vanilla bean ice-cream and caramel sauce.

    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

    I keep it simple and just lay the pastry circles on top of the apples and bake them all on one tray – delicious.

    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 the stem).

    Melt the butter, caster sugar and lemon juice in a large sauté pan and when bubbling add the apples cut side down. Cover and cook for 7 minutes.

    Turnover 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 that 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 forming it around the apples.

    Bake for 10-15 minutes until the pastry is golden 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.

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