Cory's Apple Tarte Tatin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 - 7 oz. Ramekins
1 - 8" Cookie Cutter
4 Red Delicious Apples, peeled and sliced*
8 Tbsp. Unsalted Butter, divided
6 Tbsp. Brown Sugar, divided
6 Tbsp. Caramel Topping, divided
6 Pinches of Salt, divided
6 - 8" Puff Pastry rounds (Use 1 box of Puff Pastry sheets)
A little bit of Powdered Sugar
Garnish with Cinnamon Sugar
*Soak apple slices in lemon juice, enough to completely cover. It will keep them from browning and add a little sour to counter all the sweet.
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Directions: |
Directions: Preheat oven to 400º. Cut 6 - 1 tbsp slices of butter. Take the leftover 2 tbsp worth of butter, and grease the sides of each ramekins(save leftover butter for later), then put the 1 tbsp. of butter in the bottom of each ramekin. Add 1 tbsp. of Brown Sugar into each ramekin. Placed soaked Apple slices in a circular pattern inside each ramekin. Top each apple pile with a tbsp of Caramel Sauce and a pinch of salt.
On a clean flat surface, sprinkle a little powdered sugar down. Unfold one of your pastry sheets. Dust top of sheet with more sugar. You should be able to cut four rounds with cookie cutter. After each cut, dust a little powdered sugar off and lay on top of ramekins. You'll have two extras just in case something goes wrong. Now tuck in each pastry into the ramekins. It does not have to be perfect. Take left over butter, and thinly slice it to top each pastry. Set the prepared ramekins into a cookie sheet, and bake for 20 - 25 minutes. Cool for at least 10 minutes before turning them out. These you invert so pastry is on the bottom and gooey apples are in top of each serving.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:50 minutes |
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