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Small Batch Individual Apple Tarte Tatins

pinkhairedpastrychef
A classic dessert with caramelised apples and puff pastry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Baked goods, Baking, Dessert, Pastry
Cuisine Apple, Baking, Dessert, Hot Dessert, Pastry
Servings 3 tarts
Calories 572 kcal

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
Keyword Apple recipe, Apple Tart, Individual Tarts, Mini tarts, Puff Pastry, Puff pastry Dessert, Puff Pastry Tart, Small Batch Baking Recipe, Tarte tatin