Bite-Sized Tart Tatin

By jeenikeen

Ingredients

• Caramel:
• 1 12-hole muffin pan
• 12 circles puff pasty
• 4 Royal Gala apples, peeled
• 1 cup granulated sugar
• 3 tbsp water
• 1/2 tsp lemon juice

Details

Servings 12
Adapted from onapples.com

Preparation

Step 1

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" 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 a 375F 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.

Note: 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.

If desired, place a few slices of fresh cranberry on top of the apple before the pastry is added.