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Mini Apple Tarte Tatin

17

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

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.

Reviews Add a comment

  • 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!
    Reply
  • 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!
    Reply
  • MS10215043
    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).
    Reply
  • LalaBugSmile8D
    21 FEB, 2010
    Hello~! i was wondering how much time it takes to make this recipe?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • designingwoman
    28 DEC, 2007
    what is the cup of milk for? and where does the caramel come from, melting sugar in water??
    Reply