Tarte Tatin is one of my favorite French desserts, it is a classic down to earth recipe when it comes to the array of French desserts, it is not the Marie Antoinette of pastries, instead, it is a French Country type that I can imagine having at a long farm table by an open fire.
The other day I had every intention to make a Tarte Tatin, but time was not on my side and guests where around the corner. So I had to improvise that is what I do since I usually have too many grand ideas and little time to put them in place. Or you can say I am scattered, or as my mother says, "… too many irons in the fire." Personally, I like working under pressure, I like the creative response it musters up in me.
Hence, Mini Tarte Tatin was born.
What you will need:
Apples
Sugar
Vanilla
Butter
Puff pastry
Cupcake tin.
Peel, core, and chop four Golden Delicious apples.
Sautee with a fourth of a cup of butter, a third of a cup of sugar and 1 tsp of vanilla (more or less since I never measure and I am guess-estimating.)
Sautee until the apples are golden and the sugar is caramelized.
Cut rounds of puff pastry dough, large enough to cover each cupcake tin space.
I made twelve. "As any grocery store has excellent puff pastry dough for under two dollars," as Annie use to say, "it is not worth making it from scratch." Which fits right into Corey Amaro's by the sit of the pants cooking style.
When the apples are ready add them to the pre-buttered tin.
Of course, you can add cinnamon, walnuts, raisins… but then that is not the classic Tarte Tatin recipe.
Then cover them with the puff pastry rounds, tucking the ends in a bit.
Bake at 350 degrees until the tops are golden.
When they are ready, take them out of the oven and flip them over onto a large platter.
Or gently scoop and flip each one over.
For added delight and that wow effect, you can drizzle caramel sauce and serve with ice cream.
Serve warm.
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