Mini Tarte Tatins
Author: Brian Lambæk Hansen
Recipe Type: Dessert
- 4 apples
- 3 cups (600g) of sugar
- 7 oz (200ml) apple juice
- A little butter
- A little cream
- A little apple vinegar
- Olive oil
- 1 star anise
- A little rosemary
- Two sheets of puff pastry
- 4 ramekins
- Brown 2 / 3 of the sugar in a saucepan and then add juice, star anise and rosemary and simmer until the consistency is like molasses.
- Peel apples and cut a large slice that fits into the ramekins. Let the center of the apple sit, as this helps to keep the shape of the apple during cooking.
- Put apples in a roasting pan and pour the syrup over (even better - use sous know bags and a bath!)
- Place in a 285°F (140°C) degrees oven and pour syrup over the apples regularly.
- Bake for a little hour or until well cooked. Set aside.
- Meanwhile, cut the rest of the apples (cored) finely and steam with a little apple vinegar, until tender (in casserole with cling film on top) – add a little water if it dries out
- Blend the apples, while adding a dash of olive oil until the right texture and taste
- Brown the rest of the sugar
- Add a little butter and cream
- Let simmer on low heat until a suitable consistency is reached
- Remove the centre from the baked apples
- Add a little caramel mass in the bottom of ramekins
- Place apple in ramekins with cut surface facing up
- Fill the hole from the core of apple with the puree
- Cut the puff pastry to fit the ramekins and place as lid
- Bake for approx. 14 minutes at 355°F (180°C) or until the pastry is crisp
- Remove pie from ramekin and place on plate (pastry down)
- Pour over the rest of the caramel.
- Serve with vanilla ice cream or Crème Chantilly