Bite-Sized Tart Tatin
This recipe is courtesy of Durham College and was part of our cooking demo at the 2014 Royal Winter Fair
Chef Tip: If the caramel gets too cool and the apples are sticking, put back in the oven for a minute or so to soften the caramel.
Variety Tip: For best results use Ontario Gala
|1||12-hole muffin pan|
|12 circles||puff pasty|
|4||Ontario Royal Gala Apples Peeled|
|250 ml||granulated sugar||1 cup|
|45 ml||water||3 tbsp|
|2ml||lemon juice||1/2 tsp|
Preheat oven to 375°F
Prepare a 12-hole muffin pan by lightly buttering the bottom of each opening. Roll the puff pastry to 1/8" thick, then cut into circles the diameter of your muffin tin. Pierce with a fork 3 rows across. Place in fridge until later.
Cut opposing sides off of the apples, leaving the core, then cut the remaining 2 pieces, leaving the core as a 3/4", 1.5 cm square. Place the round apple pieces flat-side down and cut one third through the apple thickness, making 6 score marks in each. Repeat the procedure for the rectangular pieces, with 3 scores in each.
Prepare the Caramel:
Combine the sugar, water & lemon juice in a broad frying pan. Cook over medium heat until the sugar is dissolved into a syrup. Add the apples to the syrup, cook until the caramel begins to turn golden. Remove from the heat.
Remove the cooked apples from the pan and set on a parchment-lined baking sheet. ** They will be very hot due to the caramel. Place approximately 3/4 tsp of the syrup into each muffin tin. Place the apples, scored-side down on top of the caramel. Top each apple with a circle of puff pastry, pressing it down around the edges of the pan.
Bake in oven, approximately 12 minutes until pastry is golden.
Remove from the oven, wait approximately 1-2 minutes then, using a spoon, remove each tart tatin from the muffin tin. Place on a baking pan, apple side up.
If desired, place a few slices of fresh cranberry on top of the apple before the pastry is added.