Caramelized Mini Apple Tarte Tatin
Treat yourself and your guests to this caramelized mini Apple Tarte Tatin - a signature French upside-down pastry. Serve it at the kids' and adults' entertaining party or as a dessert to finish a romantic dinner. It is simple and sophisticated at the same time!
- Total Time: 1 hour (plus chilling time)
- Yield: 6 1x
- Category: Tarts
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the caramelized apples (see note #1):
- 1/3 cup + 2 tablespoons (100 g) granulated sugar
- 3 1/2 tablespoons (50 g) heavy whipping cream
- 2 Golden Delicious Apples
- 1 oz (30 g) semi-salted butter
- 1 gelatin sheet
For assembling:
For the decoration:
- 1/3 cup + 1 1/2 tablespoons (100 g) whipping cream
- 3.5 oz (100 g) mascarpone
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make caramelized apples, peel apples with a vegetable peeler and cut into small cubes. Place apple cubes in a frying pan with butter and cook over medium heat until slightly soft.
- In a separate saucepan, place 1/3 of sugar and heat swirling and shaking the pan over the stove. Once the sugar starts caramelizing, add the rest of the sugar and continue stirring the pot. When the sugar becomes golden brown, add warm heavy cream out of the heat. Be careful: at this moment, the hot mixture can make a splash! Bring the caramel to heat for a few seconds and remove from heat. Add the soaked gelatin and mix. Pour the caramel over the apple preparation, and mix again. Transfer caramelized apples in a shallow dish, cover with a plastic film in contact and let cool in the fridge for 30 minutes.
- Wrap the plastic film around small tart/pasty rings, making a bottom. Full fill the rings or a 6-cup silicone muffin mold with the apple/caramel preparation and freeze for at least 3 hours.
- For the decoration, using an electric mixer, whisk cold whipping cream and mascarpone until firm.
- To assemble the dessert, take rings or the muffin mold with apples from the freezer. Warm the rings' edges up with hands to facilitate the removal of caramelized apples or push muffin cups from the bottom. Place apples on top of palet Breton (or other cookies) of the same diameter. Pipe the cream on top of each dessert.
Notes
- If you use a 6-cup silicone muffin mold to freeze apples, increase the amounts of ingredients to make caramelized apples by 1.5.
- Follow the recipe to make palet Breton or use store-bought round Shortbread cookies.
- To flavor apples, add seeds of half of the vanilla bean or a pinch of ground cinnamon while cooking apple cubes with butter.
- Freeze caramelized apples in special pastry rings or silicone muffin pan for up to one week.
- Take apples from the freezer and decorate the dessert 30 minutes before serving.
- Top each Tarte Tatin with whipped cream or a scoop of vanilla or cinnamon ice cream.
Nutrition
- Calories: 367
- Sugar: 24.2 g
- Sodium: 200 mg
- Fat: 23.6 g
- Saturated Fat: 34.5 g
- Carbohydrates: 35.6 g
- Fiber: 0.4 g
- Protein: 5.3 g
- Cholesterol: 116 mg
Keywords: mini Tarte Tatin, individual Tarte Tatin, Individual apple Tarte Tatin, caramelized apple Tarte tatin