I was making some desserts for valentine's day and remembered that one of my favorites is tart tatin. I love little individual desserts, so I wondered if it would work to bake little tart tatins in a muffin pan.It worked wonderfully, they came out beautiful, if I was a little less lazy I could have arranged the apples a bit more carefully.
I was also making the caramel toffee cheesecakes from buff chickpea, so that caramel sauce doubled up nicely.
There isnt really a recipe, you take about 2 teaspoons of caramel sauce, put in the bottom of a muffin pan, chop 3 apples and cook until a little tender (I dont think I needed to do this, I could have sliced them thinner and they would have been fine).
Pop the apple slices into the pan, then add another drizzle of caramel sauce.
Top with a circle of either puff pastry or shortcrust pastry and bake for around 30 mins at 350f. Allow to cool, then place a baking sheet over the top, flip over and tap really hard to remove the tarts.
There might be a few bits of apples left in the pan, but they are really easy to pop back on the tarts.
We made apricot tatins at the restaurant using discs of house made puff pastry and ramekins. It worked like a charm and they were delicious!
ReplyDeleteBTW the tatin was part of a trio of apricot desserts in the summer: apricot creme brulee, apricot sorbet (omg, sooooo good), and the apricot tart tatin. One of my favorite desserts that we made.
hello there!
ReplyDeletewow, this seems quite do-able for me. i have all the ingredients too. i have a load of puff pastry that's dying to be used. off i go to defrost my puff pastry!