No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mini Apple Tarte Tatin

The lady apple, which resembles a scaled-down version of a McIntosh or Cortland, was valued during the Colonial era as a decorative element of wreaths, garlands, and Christmas trees. But the tart, sweet flavor also makes the lady apple an ideal ingredient in this recipe for individual caramelized upside-down tarte Tatins.

  • servings: 12

advertisement

advertisement

Ingredients

  • 1 cup sugar
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup fresh cranberries, chopped
  • 1/4 cup walnut halves, chopped
  • 12 lady apples, peeled and cored from the bottom, stems intact
  • 1 frozen puff pastry, from standard 17 1/4-ounce package, defrosted

Directions

  1. Step 1

    Heat oven to 375 degrees. Whisk to combine sugar with 1/4 cup water in a small saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, 10 to 12 minutes. Pour 1 tablespoon caramel into the bottom of a standard 10 1/2-by-13 1/2-inch muffin tin. Add 1 teaspoon butter to each muffin cup. Set aside.

  2. Step 2

    Combine cranberries and walnuts in a small bowl. Using a teaspoon, fill apple's center with cranberry mixture; repeat with remaining apples. Place apples, stem-side down, into caramel.

  3. Step 3

    Meanwhile, on a lightly floured surface, roll out puff pastry to a 12-inch square. Using a 2 1/2-inch cookie cutter, cut out twelve circles. Place puff-pastry circles over apples, tucking pastry around apples. Bake at 375 degrees until pastry is golden brown and puffed, 30 to 35 minutes. Turn out immediately onto a Silpat-lined baking sheet. Serve immediately.

Source
Martha Stewart Living, November 2000

advertisement

advertisement

Reviews (7)

  • jules94960 18 Nov, 2010

    There is no milk... they made a typo in the ingredient list. Instead of 1 c. milk, replace with 1 c. sugar. I know this for sure b/c I taped this episode this morning ("From Martha's Kitchen"). I'm going to make it for Thanksgiving!

  • jules94960 18 Nov, 2010

    There is no milk... they made a typo in the ingredient list. Instead of 1 c. milk, replace with 1 c. sugar. I know this for sure b/c I taped this episode this morning ("From Martha's Kitchen"). I'm going to make it for Thanksgiving!

  • gracesmithparker 28 May, 2010

    Milk is added to the sugar and water mixture after it becomes the right color so the sugar/water mixture does not turn into brittle (as in peanut brittle).

  • LalaBugSmile8D 21 Feb, 2010

    Hello~!
    i was wondering how much time it takes to make this recipe?

  • gretchenjean 30 Jul, 2008

    In the magazine the recipe calls for 1 cup of sugar, to make the caramel. On the website I think it was mistakenly typed in as milk.

  • Anne_Welch 21 May, 2008

    I guess the milk is something to drink while you're making the tatins? I prefer a good bottle of wine myself.
    And yes, the caramel is made by cooking the sugar and water together til it's amber.

  • designingwoman 28 Dec, 2007

    what is the cup of milk for? and where does the caramel come from, melting sugar in water??