Mini Tarte Tatins

Baked apple

1. 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.
2. 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.
3. Put apples in a roasting pan and pour the syrup over (even better – use sous know bags and a bath!)
4. Place in a 285°F (140°C) degrees oven and pour syrup over the apples regularly.
5. Bake for a little hour or until well cooked. Set aside.

Apple Puree

1. 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
2. Blend the apples, while adding a dash of olive oil until the right texture and taste

Caramel Mass

1. Brown the rest of the sugar
2. Add a little butter and cream
3. Let simmer on low heat until a suitable consistency is reached

Assembly

1. Remove the centre from the baked apples
2. Add a little caramel mass in the bottom of ramekins
3. Place apple in ramekins with cut surface facing up
4. Fill the hole from the core of apple with the puree
5. Cut the puff pastry to fit the ramekins and place as lid
6. Bake for approx. 14 minutes at 355°F (180°C) or until the pastry is crisp

Serving

1. Remove pie from ramekin and place on plate (pastry down)
2. Pour over the rest of the caramel.
3. Serve with vanilla ice cream or Crème Chantilly