Mini Apple Pear Tarte Tatin

This classic looking and easy miniature bite sized version of a divine French dessert Tarte Tatin. These pretty Tarte Tatins can shine any dinner table.

Recipe Source Link:https://www.mygingergarlickitchen.com/mini-apple-pear-tarte-tatin-video-recipe/

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RECIPE INGREDIENTS

» For Mini Apple Pear Tarte Tatin:

• 2 small frozen puff pastry sheets, thawed (I used wxh = 8in x 3in)
• 2 medium-sized apples
• 1 medium-sized pear
• 1/3 cup granulated sugar
• A pinch of salt
• 20 grams unsalted butter diced
• Whipped cream or vanilla ice cream
• Apple wedges, for serving

RECIPE INSTRUCTIONS

» How to Make Mini Apple Pear Tarte Tatin:

1. Preheat the oven to 200°C/400°F. Peel and core the apples and pears.
2. Slice each apple into thick slices.
3. Cut pear into 6-7 equal-sized slices. Set them aside.
4. Heat a skillet over medium-low heat and add sugar in an even layer.
5. Stir continuously until melted. Many people don't stir the sugar and they let it melt without stirring, but I personally find the stirring prevents it from burning.
6. When the sugar is melted and golden brown, salt, and butter.
7. Stir well until butter is melted and incorporated well.
8. Add sliced apples and pears.
9. Cook the apples and pears in the caramel sauce. Flip them once they are cooked on one side. Continue cooking apples and pears until soft and caramel begins to brown. It would take 8-10 minutes. At this stage, it will thicken to the consistency of maple syrup. Once done. remove from heat and set aside.
10. Cut out the pastry sheets into circles.
11. Arrange caramelized apples and pears beautifully in the mini cocotte or ramekins. (You can use one piece in the center and then arrange the slices around.) Try to pile the apples and pears tight, as they will shrink as it bakes. (Reserve caramel sauce)
12. Place crust on top of apples and pears and tuck in edges around apples and pears.
13. Make a few slashes with a knife.
14. Bake in the 200°C/400°F preheated oven for 15-20 minutes or until the crust is golden brown.
15. Remove ramekins from the oven.
16. Slightly press each ramekin with the bottom of any glass. Allow them to cool for 5 minutes.
17. Once cooled, place a plate over the top of the pan.
18. Now, carefully invert to release tarte from the pan. Scrape if any remaining fruits stuck to the cocotte.
19. Drizzle with reserved caramel sauce.
20. Top with almond slices. Serve along with apple wedges and whipped cream, or vanilla ice cream. Enjoy!

RECIPE NOTES

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