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Home » Recipes » Mini ‘Tatin’ Apple Tarts with Caramel
Courtesy of:
Ricardo and Friends 
Episode:
Last Minute Friends? Don't Panic 
Host:
Ricardo Larrivée  
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Mini ‘Tatin’ Apple Tarts with Caramel

Yield:  6


Print This

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool 2 minutes before removing for tin.
  6. Serve hot with vanilla ice cream and caramel if desired.
  7. If tarts are baked in ramekins, remove and place directly in plates.

Caramel

  1. In a saucepan, bring water, sugar and corn syrup to boil. Cook until golden.
  2. Remove from heat.
  3. Add butter and stir until melted.
  4. Incorporate cream.
  5. Pour in a bowl and let cool.