Mini Tartes Tatin with Caramel Sauce
Essentially an upside-down apple tart, tarte tatin is one of the best-loved French desserts, and for good reason. Here, using purchased puff pastry makes it simple to assemble individually sized tarts, which are drizzled with a decadent homemade caramel sauce. If you like, serve the tarts with a dollop of vanilla ice cream or crème fraîche as well.
- 3 Tbs. unsalted butter
- 4 Granny Smith apples, peeled, cored and halved through the stem end
- 1 sheet frozen puff pastry, thawed
- 1 cup (8 fl. oz./250 ml) caramel sauce, plus more for drizzling
Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large sauté pan over medium heat, melt the butter. Once the butter has melted, add the apple halves to the pan, cut side down. Cover and cook just until the apples have begun to soften, 5 to 7 minutes.
While the apples are cooking, on a lightly floured surface, roll out the puff pastry into a 16-inch (40-cm) square. Using a 4-inch (10-cm) tartlet pan as a template, use a paring knife to cut out 8 rounds of pastry, transferring them to the prepared baking sheet as they are cut out.
To assemble the tarts, spread 2 Tbs. of the caramel evenly on the bottom of a 4-inch (10-cm) tartlet pan. Place an apple half, cut side down, in the tart pan, and then cover the apple half with a round of puff pastry. Repeat with the remaining caramel, apples halves and pastry rounds to assemble 8 tarts total.
Transfer the tart pans to a baking sheet and bake until the pastry is puffed and golden brown, 15 to 18 minutes. Transfer to a wire rack and let cool for 5 minutes. Invert the pans onto the rack and remove. Let the tarts cool another 10 minutes before serving with additional caramel drizzled on top. Serves 8.
Williams-Sonoma Test Kitchen