Mini Tartes Tatin
Mini Tartes Tatin
Ingredients
- ⅓ cup (70 g) sugar
- 2 tbsp (30 ml) water
- ¼ cup (55 g) sugar
- ¼ cup (60 ml) water
- 1 vanilla bean, split lengthwise and seeds scraped
- 6 green apples, peeled, cored and cut into thin slices 1/16 inch (2 mm) thick on a mandoline
- ¼ lb (115 g) frozen puff pastry, thawed (see note)
- 2 tsp sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan. Line with a strip of parchment paper, letting it hang over two sides.
- In a small pot, bring the sugar and water to a boil. Cook without stirring until an amber caramel forms. Spread the caramel out in the prepared pan. Set aside.
Mini Tartes Tatin