MINI TARTE TATIN RECIPES

Steps:

• Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.
• Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.
• Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
• Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.
• Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.
• Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
• When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don’t worry if some of the caramel runs out.

Steps:

• Peel the apples then cut each apple in half and remove the core.
• Heat a large non-stick frying pan. Chuck in the butter and as it starts to melt add the sugar. Allow this to bubble away over a medium heat and you will notice the butter and sugar beginning to caramelise. Give the pan a shake so that it can colour evenly. Continue until the mixture is golden brown.
• Put the apples into the pan flat-side down. The aim is to ¾ cook them. The butter and sugar will continue to darken and caramelise. Mahogany is a good colour, but if you sense by sight or smell that the caramel is burning then remove the pan from the heat and let it cool down before continuing.
• After 4 minutes, flip the apples over – they should be a rich brown colour. If not, flip back and cook on. Once you’re happy, flip them over and give them 2 more minutes. Transfer the apples flat side-down and cool. Keep the caramel warm in the pan.
• Roll out the puff pastry until it’s 4mm thick and cut out 4 discs wider than the apple.
• Leaving the apple flat-side down on the paper, drape the puff pastry over the top and pinch it so that it gathers tightly over the rounded side of the apple leaving only the caramelised cut side exposed.
• Line a baking tray with baking paper and spoon on 4 dessertspoons of caramel. Put the pastry-covered apples flat-side down on top of the caramel. They can now be chilled until needed.
• Heat the oven to 200C/ fan 180C/gas 6. Slide the tray with the apples into the oven and cook for 15-20 minutes until puffed and golden. Gently reheat the caramel sauce and whisk in the cider.
• Carefully turn the apples onto plates and serve caramelised side up with a scoop of vanilla ice cream and extra sauce on the side.