Small Batch Individual Apple Tarte Tatins
A classic dessert with caramelised apples and puff pastry
Equipment
- 1 small saucepan or deep pan
- 1 Rolling Pin
- 1 10 cm biscuit cutter or a sharp knife
- 3 small 10cm airfryer tins or mini cake moulds
Ingredients
- 5-6 small apples or 2-3 large
- 1 tsp lemon juice
- 130 grams caster sugar
- 1 tbsp water
- 40 grams butter
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 200 grams puff pastry
- flour for dusting
Instructions
- If using frozen puff pastry defrost overnight in the fridge.
- Preheat oven to 200°c (400°f) or 190°c (380°f) if fan assisted.
- Peel and core the apples and cut into chunky finger sized strips. Toss the apples in the lemon juice to prevent them browning and set to one side.
- In a small saucepan, add the sugar and water. Cook on a medium heat for 5-10 minutes until the sugar caramelises and turns an amber brown colour.
- Add the butter, vanilla and salt and whisk together. Cook for another minute until the colour darkens slightly to a dark amber.
- Add in the apples and mix briefly. Warm for 1-2 minutes until the sugar dissolves fully again and coats the apples. Leave to one side to cool slightly.
- Dust a clean working space and roll out the puff pastry if using a block. Roll out the pastry to the thickness of about 2 coins stacked on top of each other. Using either a 10cm biscuit cutter or a sharp knife, cut out 3 discs of pastry to fit each of the 10cm tins.
- Divide the apples between the tins, pouring some of the caramel on top of the apples.
- Place the puff pastry discs on top of the apples, pressing gently into the edges to fully cover the apples.
- Prick the pastry with a fork in a few different spots of each tart to help release steam while baking.
- Bake in the preheated oven for 20 minutes or until the pastry has risen well and turned an even golden brown all over.
- Allow the tarts to cool slightly, about 5-10 minutes. While they are still warm, gently run a knife around the edge of each tart and turn out onto a plate. If they start to cool too quickly and start to stick to the tins, pop the tarts into the oven for a minute or two to loosen them up.
- Serve warm with ice cream or custard.
- Store cooled leftovers in an airtight container at room temperature for up to 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you u