Individual Tarte Tatin

by Edd Kimber, featured in Small Batch Bakes

Published by Kyle Books

Introduction

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. To keep things simple, I like to use shop-bought puff pastry.

As featured in

Small Batch Bakes

Image of Edd Kimber's Individual Tarte Tatin — Photo by Edd Kimber

Ingredients

Makes: 2

Metric Cups

100 grams ready-rolled puff pastry

FOR THE FILLING

2 large granny smith apples (peeled, cored and quartered)
15 grams unsalted butter
1 tablespoon lemon juice

FOR THE CARAMEL

50 grams caster sugar
A few drops of lemon juice
2 tablespoons water
15 grams unsalted butter
pinch of Maldon sea salt flakes

3½ ounces ready-rolled puff pastry

FOR THE FILLING

2 large granny smith apples (peeled, cored and quartered)
1 tablespoon unsalted butter
1 tablespoon lemon juice

FOR THE CARAMEL

¼ cup superfine sugar
A few drops of lemon juice
2 tablespoons water
1 tablespoon unsalted butter
pinch of kosher salt

Method

Individual Tarte Tatin is a guest recipe by Edd Kimber so we are not able to answer questions regarding this recipe

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 (3½ in) 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.

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 (3½ in) 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.