Lightened Tarte Tatin

Ingredients

• Apple 3 pieces
• Puff Pastry 10 oz
• Sugar 5 oz
• Butter 0 oz

Step-by-Step Guide

Step 1

Place a saucepan or large bowl over medium heat, pour in 40 ml of water, and gradually add the sugar in small portions, stirring continuously with a whisk to prevent it from burning. The caramel should turn a rich brown color.

Step 2

Line a baking sheet with parchment paper, pour the hot caramel onto it, and tilt the sheet to spread the caramel evenly across the surface. Let it sit for about ten minutes until it hardens, then use a knife to break the sheet into small pieces. Fill four generously greased silicone molds with the pieces, ensuring the bottoms are completely covered.

Step 3

Peel the apples and remove the cores. Cut one apple in half, then slice each half into 2 mm thick slices. Cover the caramel in all the molds with a layer of apple slices. Dice the remaining two apples into approximately 1.5 cm cubes and fill the molds with them, heaping them up, as they will shrink during baking.

Step 4

Place the apples with caramel in an oven preheated to 355°F for twelve minutes. Roll out a sheet of dough to a thickness of 2–3 mm and cut out circles with a diameter 1.5 cm larger than the molds. Then cover each mold with a dough circle and use a spoon to fold the edges inward. Bake for another twenty minutes at the same temperature.

Step 5

Remove the tarts from the oven, turn them upside down onto a plate with the pastry side down, let them cool for a couple of minutes, and carefully remove the molds to avoid damaging the apples. Brush the bottom of each mini pie with a small amount of butter for a glossy finish.