Mini Caramel Apple Tarts (Tarte Tatin)

ndulge in the flavors of fall with these mini caramel apple tarts. The perfect balance of sweet caramel and tart apples baked in a flaky pastry shell is like a cozy hug for your taste buds.

Instructions

1. 1

   To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You’ll need one apple for every two tarts.

2. 2

   In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You’ll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.

3. 3

   Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5–10 minutes until tender, flipping once.

4. 4

   Cut puff pastry into circles to fit just within the top of your muffin tin.

5. 5

   Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.

6. 6

   Bake 14–20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.

7. 7

   Enjoy!

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