Description
Classic French mini tarte tatins with buttery caramelized apples and crisp pastry, baked upside down and served warm with ice cream or whipped cream.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 1/2 cup cold unsalted butter, diced
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 medium apples, peeled and quartered
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for caramel)
Instructions
- Sift flour and salt into a bowl. Add butter, sugar, egg, vanilla, and cinnamon. Rub with fingertips until crumbly.
- Form into a ball, wrap, and chill for 1 hour.
- Preheat oven to 425°F (220°C). Toss apple quarters with lemon juice.
- Divide melted butter among four 4-inch (10 cm) tart molds. Sprinkle with sugar and arrange apples rounded-side up.
- Bake for 15 minutes until lightly caramelized.
- Roll dough into four circles slightly larger than molds. Remove tarts and flip apples rounded-side down.
- Cover apples with dough, tuck edges down carefully, and prick with a fork.
- Bake 20–25 minutes more, lowering oven to 350°F (180°C) after 15 minutes.
- Cool briefly, loosen edges, invert onto plates, and serve warm.
Notes
- Handle molds carefully — caramel will be extremely hot.
- Best served warm with vanilla ice cream or whipped cream.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French