Date added: July 3, 2008
We’ve taken a few liberties with the classic tarte tatin to create an individual dessert. The apple you choose should be good for baking, which means it will become very tender but still keep its shape.
1. Preheat the oven to 375°F. Combine the sugar and water in a medium saucepan on medium heat and bring to a boil. Stir to dissolve all the sugar, then add the corn syrup. Turn the heat up to high. Use a
2. Slice the apples in half vertically. Lay the dome side down into the molds. Pour 1 teaspoon of lemon juice over each apple in the molds. Add 1 tablespoon of butter in the dip of each apple where the core used to be.
3. Roll out the
4. Bake the apples in the oven for approximately 45 minutes, or until the pastry is golden brown. To check if the apples are done, use a
5. Cool the tarts slightly for about 5 minutes; turn the ramekins over onto a tray. Let the pastries sit for about 5 more minutes and take the molds off. Place a mint plûche (a bit of the sprig) at the top of the apple and serve with ice cream.
Note:
Be careful of steam burns when lifting up the pastry to check the apple underneath. Do not use your fingers to do this—you’ll never be quicker than the steam escaping from the ramekins, and the resulting burn would undoubtedly mar your enjoyment of the dessert.
| Per serving | % Daily Value* |
| Calories 345 | 17% |
| Fat 14g | 22% |
| Cholesterol 30mg | 10% |
| Sodium 56mg | 2% |
| Carbohydrates 61g | 17% |
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