Tarte Tatins are as common in France as our apple pie. Legend has it that the caramel apple dessert was created around 1900 by a pair of spinster sisters, who sold them to make their living. The last name of these women was Tatin. And that's why this delectable upside-down apple tart with buttery sweet caramel glaze is called tarte Tatin.
My recipe for you today (as part of our Mystery Lovers' Kitchen Apple Week!) is a mini version of the more traditional single, large Tatin. These mini caramel apple tarts are close to foolproof and they're great for holiday dinners for several reasons:
|This dessert was mentioned|
in my 6th Coffeehouse
Mystery: French Pressed.
To learn more about
my culinary mysteries, set
in a landmark Greenwich
(*See my note below on type of apple)
(I use Pepperidge Farms)
(greased well with butter)
Step 2 - Prepare the caramel: Grease the bottom and sides of your ramekins with butter. In a small saucepan, melt the 3 tablespoons of butter. Add the white and brown sugars and stir over low heat with a rubber spatula (to prevent sticking) until the sugars dissolve completely in the butter. The mixture will become thick. While still warm, divide the sugar mixture evenly among your 6 ramekins. Use that handy rubber spatula to even the mixture out at the bottom of each ramekin. (The mixture will harden as it cools, and that’s fine. In the oven, it will melt again into a sweet, buttery caramel glaze for your apples.
Step 3 - Prepare for baking: Divide your apple slices among the ramekins, layering them on their sides. You can bake the ramekins immediately at this point or store them by covering each ramekin with plastic wrap and placing in the fridge. (I have stored mine as long as 2 days, and they still came out beautifully.)
FOR A "NO PUFF" CRUST:
Buttery, tender puff pastry makes the very best version of this dessert (IMO). However, I've made this recipe in the past with homemade sweet pastry dough. You're welcome to try that version, too. Click here for my sweet crust recipe.
For six tarts, halve my recipe, roll out the dough, cut out circles to fit the top of your ramekins and tuck them in, sealing the dough against the sides of the ramekin. Be sure to make a small slice with a knife in the top of each crust for venting steam; and DO NOT brush homemade dough with egg white (only the frozen puff pastry dough will benefit from that step).
"Cake Pan" Tarte Tatin!
|Yes, this is me - Cleo Coyle|
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~ Cleo Coyle, author of
The Coffeehouse Mysteries
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes.