Tiny Tartes Tatin
A classic that never goes out of favour. Crispy pastry, tender caramelised apples, vanilla bean ice-cream and caramel sauce.
Serves: 8
INGREDIENTS
4 apples, I use Royal Gala or Braeburn
40 grams butter
3 tablespoons caster sugar
1 tablespoon lemon juice
2 pre-rolled sheets butter puff pastry (25cm x 25cm)
To serve
vanilla bean ice-cream
purchased dulce de leche or caramel sauce
I keep it simple and just lay the pastry circles on top of the apples and bake them all on one tray – delicious.
METHOD
Line a lipped baking tray with baking paper.
Preheat the oven to 180°C fan bake.
Peel the apples and cut in half through the equator (not the stem).
Melt the butter, caster sugar and lemon juice in a large sauté pan and when bubbling add the apples cut side down. Cover and cook for 7 minutes.
Turnover and spoon over the pan juices. Cover again and continue to cook until the apples are tender when pierced with a skewer but not falling apart. Cool.
Stamp out circles of pastry about 2cm larger that the apples. Unless the apples are very big, I find 10cm is usually sufficient.
Place the apples cut side down on the tray and cover each one with a pastry circle, gently forming it around the apples.
Bake for 10-15 minutes until the pastry is golden and crisp.
Carefully flip the tarts over and place on plates. Top with ice-cream and pour over the caramel sauce. Eat immediately. Makes 8.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.