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
Mini Apple Tarte Tatin

Source: Martha Stewart Living, November 2000

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. 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. 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. 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.

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