Classic Mini Tarte Tatin – French Apple Pear Pie Or Tart With A Base Of Puff Pastry

Mini Apple Pear Tarte Tatin — A classic, delightful looking and easy to make miniature bite sized version of a divine French dessert. The aroma, the texture, the flavor, and the color is mind-boggling. These Mini Apple Pear Tarte Tatin are a dessert made into perfection.

PRINT full recipe here:
http://www.mygingergarlickitchen.com/mini-apple-pear-tarte-tatin-video-recipe

Ingredients:

Frozen Puff Pastry Sheets, Thawed – 2 Small (I Used Wxh = 8in X 3in)
Apples – 2
Pear – 1
Granulated Sugar – 1/3 Cup
Lemon Juice – 1/2 Tbsp
Pinch Of Salt
Unsalted Butter Diced –
Whipped Cream Or Ice Cream
Apple Wedges, For Serving

Instructions:

1. Preheat the oven to 200°.

2. Peel and core the apples and pears. Slice each apple into thick slices and pear into 6-7 equal-sized lobes. Set them aside.

3. Heat a skillet over medium-low heat and add sugar in an even layer. Stir continuously. Many people don’t stir the sugar and they let it melt without stirring, but I personally find the stirring prevents it from burning.

4. When the sugar is melted and golden brown, add salt, butter, and lemon juice.

5. Stir well until butter is melted and incorporated well.

6. Add sliced apples and pear lobes.

7. Cook the apples and pears in the caramel sauce. Flip them once they are cooked on one side.

8. Continue cooking apples and pears until soften and caramel begins to brown. It would take 8-10 minutes. At this stage, it will thicken to the consistency of maple syrup.

9. Remove from heat and set aside.

10. Cut out the pastry sheets into circles.

11. Arrange caramelized apples and pears beautifully in the mini cocottes or ramekins. (You can use one piece in the center and then arrange the slices around.)

12. Try to pile the apples and pears tight, as they will shrink as it bakes. (Reserve caramel sauce)

13. Place crust on top of apples and pears and tuck in edges around apples and pears.

14. Make few slashes with a knife.

15. Bake in the 200°C preheated the oven for 15-20 minutes or until crust is golden brown.

16. Remove from the oven and slightly press with the bottom of any glass.

17. Allow them to cool for 5 minutes.
Place a plate over the top of the pan and carefully invert to release tarte from the pan.

18. Scrape if any remaining fruits stuck to the cocotte.

19. Drizzle with reserved caramel sauce. Top with almond slices.
20. Server along with apple wedges and whipped cream or ice cream. Enjoy.

Soundtrack: The Stars Look Different (Ziggy Stardust Mix) by spinningmerkaba

http://dig.ccmixter.org

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