We wanted to usher in the month of September with something sweet and seasonal. Apples are the star fruit of fall, so this delicious recipe from Ricardo will make a great challenge.
Here's how the Foodtv.ca Cooking Club Challenge works:
Mini 'Tatin' Apple Tarts with Caramel
Preparation time: 15 minutes
Cooking time: 35 minutes
INGREDIENTS
Mini 'Tatin' Apple Tarts
- 130 g puff pastry
- 1 cup sugar (250 ml)
- 1/2 cup water (125 ml)
- 4 Royal Gala apples, peeled, seeded and cut in 3/4 inch cubes (2 cm)
Caramel
- 1/4 cup of water (60 ml)
- 1 cup sugar (250 ml)
- 1 tbsp corn syrup (15 ml)
- 1/4 cup cold semi-salted butter cut in cubes (60 ml)
- 6 x tbsp 35% cream (90 ml)
DIRECTIONS
Mini 'Tatin' Apple Tarts
- Place rack in the centre of oven. Preheat oven at 400 °F (200 °C). Butter a 6 muffin tin or 6 - 1/2 cup (125ml) ramekins.
- Roll out pastry. Using a cutter of the same diameter as the tin or ramekins, cut out 6 circles. Place on a sheet and refrigerate.
- In a skillet, bring to boil water and sugar. Let boil at high heat until sugar starts browning. Add apples and let simmer 5 to 10 minutes, stirring frequently.
- Put apples and syrup evenly in the muffin tin or ramekins. Place on a baking sheet in case the syrup spills over. Cover the apples with the pastry. Bake in oven for 15 to 20 minutes until the pastry is golden. Cover the baking sheet with parchment.
- Let cool 2 minutes before removing for tin.
- Serve hot with vanilla ice cream and caramel if desired.
- If tarts are baked in ramekins, remove and place directly in plates.
Caramel
- In a saucepan, bring water, sugar and corn syrup to boil. Cook until golden.
- Remove from heat.
- Add butter and stir until melted.
- Incorporate cream.
- Pour in a bowl and let cool.
Come back tomorrow for the results of August's Cooking Club Challenge: Fresh Grilled Trout with Roasted Peaches.
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