Tiny Apple Tartes Tatin
Photography Josh Griggs.
A classic that never goes out of favour – crispy pastry, tender caramelised apples, vanilla bean ice cream and 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.
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
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 through the stem). Melt the butter, caster sugar and lemon juice in a large sauté pan and cook for a few minutes until starting to caramelise.
Add the apples cut-side down, cover and cook for 7 minutes. Turn over 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 than 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 cupping and pleating it around the apples.
Bake for about 15 minutes or until the pastry is a good golden colour 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.
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