Ingredients
for 6 tarts
- 3 apples, for one muffin tin's worth of apples, preferably Pink Lady or Braeburn
-
1 cup sugar (200 g) -
2 tablespoons unsalted butter -
1 teaspoon salt - ½ lemon, juiced
- 1 sheet puff pastry
Special Equipment
- large muffin tin
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Preparation
- 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.
- 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.
- 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.
- Cut puff pastry into circles to fit just within the top of your muffin tin.
- 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.
- Bake 14–20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
- Enjoy!
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Tips
-
Macie Briggs
Couldn’t find puff pastry so I used pie crust instead! Turned out great!
2 months ago Helpful (12) -
stevencraine
If the caramel hardens just place on high heat while stirring to loosen up
5 days ago Helpful (0) -
otaku.com
well...it tastes nice but maybe i used an apple type that was too soft (idk what it was called)
3 months ago Helpful (0)
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