Mini Apple Tarte Tatins
Mini Apple Tarte Tatins
Ingredients
For the Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
For the Tarts
- 2 Granny Smith apples, medium-sized
- 1 tablespoon all-purpose flour, for dusting
- 1 sheet puff pastry, thawed
Instructions
- 1
Preheat the oven to 400°F (200°C). Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 400
- 2
In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-high heat, without stirring, until the sugar dissolves and the mixture turns a deep amber caramel color. This usually takes about 5-8 minutes. Watch carefully to prevent burning.
⏱️ 8 min
- 3
Remove the caramel from the heat and immediately whisk in the cubed unsalted butter until fully melted and incorporated, creating a smooth, glossy caramel sauce. Be careful as the mixture will bubble vigorously.
⏱️ 2 min
- 4
Carefully pour about 1 tablespoon of the caramel into the bottom of each prepared muffin cup. Set aside.
⏱️ 3 min
- 5
Wash and dry the Granny Smith apples. Using a melon baller or a small spoon, carefully core the apples. Slice each cored apple half into 1/8-inch thick rounds, keeping the slices together to maintain the apple's original shape.
⏱️ 7 min
- 6
Place one cored and sliced apple half into each muffin cup, directly on top of the caramel, with the cored side facing down into the caramel. Gently press down to ensure good contact.
⏱️ 5 min
- 7
Lightly flour a clean work surface. Unroll the thawed puff pastry sheet. Using a fork, dock the entire surface of the puff pastry thoroughly to prevent excessive puffing during baking.
⏱️ 2 min
- 8
Using a 2 1/2-inch round cookie cutter (or a size that will cover the apples in your muffin tin), cut out 12 circles from the puff pastry. If necessary, re-roll scraps to get enough circles.
⏱️ 3 min
- 9
Place one puff pastry circle on top of the apples in each muffin cup. Gently press the edges of the pastry down around the apples to form a seal.
⏱️ 3 min
- 10
Bake for 20-25 minutes, or until the puff pastry is golden brown and flaky. The caramel should be bubbling around the edges.
⏱️ 25 min•🌡️ 400
- 11
Remove the muffin tin from the oven. Let cool for 5 minutes in the tin. Carefully run a thin knife or offset spatula around the edge of each tart to loosen it. Invert the tarts onto a serving plate. If any caramel sticks to the tin, gently scrape it out and drizzle over the tarts.
⏱️ 5 min
- 12
Serve warm, optionally with an additional drizzle of any remaining caramel sauce.
Kitchen Tools
Nutrition Facts (per serving)
Mini Apple Tarte Tatins
Ingredients
For the Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
For the Tarts
- 2 Granny Smith apples, medium-sized
- 1 tablespoon all-purpose flour, for dusting
- 1 sheet puff pastry, thawed
Instructions
- 1
Preheat the oven to 400°F (200°C). Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 400 - 2
In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-high heat, without stirring, until the sugar dissolves and the mixture turns a deep amber caramel color. This usually takes about 5-8 minutes. Watch carefully to prevent burning.
⏱️ 8 min - 3
Remove the caramel from the heat and immediately whisk in the cubed unsalted butter until fully melted and incorporated, creating a smooth, glossy caramel sauce. Be careful as the mixture will bubble vigorously.
⏱️ 2 min - 4
Carefully pour about 1 tablespoon of the caramel into the bottom of each prepared muffin cup. Set aside.
⏱️ 3 min - 5
Wash and dry the Granny Smith apples. Using a melon baller or a small spoon, carefully core the apples. Slice each cored apple half into 1/8-inch thick rounds, keeping the slices together to maintain the apple's original shape.
⏱️ 7 min - 6
Place one cored and sliced apple half into each muffin cup, directly on top of the caramel, with the cored side facing down into the caramel. Gently press down to ensure good contact.
⏱️ 5 min - 7
Lightly flour a clean work surface. Unroll the thawed puff pastry sheet. Using a fork, dock the entire surface of the puff pastry thoroughly to prevent excessive puffing during baking.
⏱️ 2 min - 8
Using a 2 1/2-inch round cookie cutter (or a size that will cover the apples in your muffin tin), cut out 12 circles from the puff pastry. If necessary, re-roll scraps to get enough circles.
⏱️ 3 min - 9
Place one puff pastry circle on top of the apples in each muffin cup. Gently press the edges of the pastry down around the apples to form a seal.
⏱️ 3 min - 10
Bake for 20-25 minutes, or until the puff pastry is golden brown and flaky. The caramel should be bubbling around the edges.
⏱️ 25 min•🌡️ 400 - 11
Remove the muffin tin from the oven. Let cool for 5 minutes in the tin. Carefully run a thin knife or offset spatula around the edge of each tart to loosen it. Invert the tarts onto a serving plate. If any caramel sticks to the tin, gently scrape it out and drizzle over the tarts.
⏱️ 5 min - 12
Serve warm, optionally with an additional drizzle of any remaining caramel sauce.