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.
