Individual  Tarte Tatin

5 from 1 vote

If I were to choose a death row dessert, a classic and perfectly made tarte tatin would definitely be on my shortlist, and would quite possibly be my final choice. The combination of crisp pastry and buttery caramelized apples could only be improved by adding a scoop of vanilla ice cream. These individual tarts would be a wonderful end to a date night dinner, especially when you realize they’re not too difficult to make.

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: French

Servings: people

Author: Gaby Dalkin

Ingredients

100 grams ready-rolled puff pastry (3½oz)

For the Filling

2 large Granny Smith apples peeled, cored and quartered
15 grams unsalted butter (½oz/1 tablespoon)
1 tablespoon lemon juice

For the Caramel

50 grams caster (superfine or granulated) sugar (1¾oz/¼ cup)
A few drops of lemon juice
2 tablespoons water
15 grams unsalted butter (½oz/1 tablespoon)
Pinch of sea salt flakes

Instructions

Preheat the oven to 200ºC (180ºC Fan) 400ºF, Gas Mark 6.
Unroll the pastry and use a 10cm (4in) round cookie cutter to stamp out 2 circles. Refrigerate until needed.
To make the filling, slice each apple quarter into 3 lengthways pieces. Place the butter in a small saucepan over a medium heat until just starting to bubble. Add the apples and lemon juice and cook for 2 minutes, stirring gently and frequently. Turn the heat off, place a lid on the pan and set aside for 3 minutes before tipping the apples into a bowl.
To make the caramel, clean the saucepan, then add the sugar, lemon juice and water. Swirl to combine – avoid stirring – and cook over a medium heat until the sugar has dissolved and the syrup has turned a rich amber colour. Don’t overcook, because the caramel will cook further as the tarts bake. Turn off the heat, add the butter and salt and stir to combine.
Divide the caramel equally between 2 x 9cm (3½in) ramekins and, being careful not to touch the caramel with your fingers, add the apples, overlapping the slices tightly and neatly. Place the pastry circles on top of the apples and use a round-tipped knife to press the excess pastry down the insides of the ramekins. Pierce a couple of holes in the pastry, then place the dishes on a baking tray (cookie sheet).
Bake for 25 minutes, or until the pastry is golden. Remove from the oven and lightly compress the pastry by sitting a tin of chickpeas (or something similar) on top of each tart. Set aside for 5 minutes to cool slightly.
To serve, run a knife around the inside of the ramekins to loosen the tarts, then carefully invert onto plates. Serve while still hot, with a generous scoop of vanilla ice cream.

Notes

This is a great recipe for busy people. You can keep pastry in the freezer, and apples store so well! This way you can make a quick dessert for a treat whenever the craving hits.

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