Mini Tarte Tatins
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
Description
Tarte Tatins, another classic French dessert, served with vanilla ice cream.
Ingredients
- 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
Other
- 4 ramekins
Instructions
Baked apple
- 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.
Apple Puree
- 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
Caramel Mass
- Brown the rest of the sugar
- Add a little butter and cream
- Let simmer on low heat until a suitable consistency is reached
Assembly
- 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
Serving
- 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
- Prep Time: 15 mins
- Cook Time: 80 mins
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 tarte tatin
- Calories: 420
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Frequently Asked Questions
What is the role of star anise and rosemary in the apple syrup?
Both are steeped in the caramel-and-apple-juice syrup used to baste the apples during their long oven bake at 285°F (140°C). The star anise adds a subtle anise note and the rosemary contributes a savoury, herbal depth — an uncommon combination that distinguishes this tarte tatin from a classic recipe.
Why leave the centre of the apple in during the long bake, then remove it for assembly?
The instructions explain that keeping the apple centre intact during the slow bake in the ramekins helps the apple hold its shape. Only after baking is the centre removed — that cavity is then filled with the apple purée, which gives each tarte a two-texture apple element (soft slow-baked apple + smooth purée). 
Why is the tarte removed from the ramekin pastry-side down?
This is the classic tarte tatin inversion: the puff pastry is placed on top as a lid before baking, so when the ramekin is inverted the caramelised apple faces up and the golden pastry sits on the bottom like a base. The remaining caramel is then poured over the top for service.
What is suggested for serving alongside these?
The serving instructions recommend vanilla ice cream or Crème Chantilly (lightly whipped sweetened cream) alongside each tarte tatin.
