Best Caramel Apple Tarte Tatin Recipes

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY

Steps:

• To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
• In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
• Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
• Cut puff pastry into circles to fit just within the top of your muffin tin.
• Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
• Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
• Enjoy!

CARAMEL APPLE TARTE TATIN

Steps:

• Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use.
• Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool.
• Preheat the oven to 400 degrees F.
• Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat.
• Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes.
• Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron.
• Serve the tarte tatin immediately with whipped cream or ice cream if desired.

CARAMEL APPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees.
• Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes. Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes. Remove from the heat immediately and cool while you prepare the apples.
• Peel, core, and quarter the apples. Melt the butter in the skillet. Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices. Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften. While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot). When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
• Trim the corners from the pastry to make a rough circle about 10 inches in diameter. Fit the dough over the apples, tucking in the edges around the inside of the pan. Bake for 30 minutes, until the pastry is puffed and golden. Remove from the oven and let stand for 5 minutes. Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate. Serve warm.

CARAMEL APPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees.
• Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes.
• Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes.
• Remove from the heat immediately and cool while you prepare the apples.
• Peel, core, and quarter the apples.
• Melt the butter in na 8-9 inch skillet or cast iron pan.
• Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.
• Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften.
• While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot).
• When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
• Trim the corners from the pastry to make a rough circle about 10 inches in diameter.
• Fit the dough over the apples, tucking in the edges around the inside of the pan.
• Bake for 30 minutes, until the pastry is puffed and golden.
• Remove from the oven and let stand for 5 minutes.
• Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate.
• Serve warm.