Vive La France: Petit Tarte Tatin

In 2009 when my sister and I travelled to New York for the first time, we treated ourselves to a trip to The London, at the time the restaurant was run by Gordon Ramsay. It was the first fine dining experience I ever had and it was absolutely sensational and we even got a tour of the kitchen! Although a particular highlight of the night I have never forgotten was the dessert. It was a tarte tatin, a simple and super delicious treat. Despite the fact that I had been to France five years prior it was my first time that I had a tarte tatin! Quelle horreur!

Almost immediately after that crispy golden pastry and those caramelised apples touched my lips, I had to get my hands on the recipe. After searching every Gordon Ramsay cookbook I could find, I finally found the delicious treat I had been looking for in Gordon Ramsay’s Three Star Chef Cookbook. The recipe call for ready-made puff pastry but I just use frozen puff pastry sheets and it’s just as good, or if you’re really keen you can make your own.

Last weekend I had some girlfriends over for dinner and whilst I hadn’t even thought about making a dessert, which is very unlike me, I was completely horrified that I wasn’t more organised so I quickly had to think of a dish. I’d made this dessert a billions times before and I had all the ingredients at hand, so to make it a little more challenging I thought I’d try and make mini tarte tatins, and lo and behold the birth of the petit tarte tatin, the perfect mini dessert, for a tea party or event, or because let’s face it, they are just too cute!

Bon appetit!

Love Wifey xx

 

Petit Tarte Tatin

 

Ingredients

50g Butter

50g Caster sugar

4 x Dessert apples (e.g. pink lady) – peeled and cut in quarters or eighths depending on size of the apples

1 x Sheet of frozen puff pastry – thawed

Icing sugar & ice-cream to serve

 

Method

  1. Pre-heat oven to 180 degrees celcius and grease a 12-hole muffin tray and set aside.
  2. In a fry pan on a medium heat add the butter and sugar and apples and allow them to caramelise until they are a golden brown colour all over, keep a good eye on it as you do not want it to burn.
  3. Divide the apples evenly in the muffin tin.
  4. Cut circles out of the puff pastry, about the size of your muffin tin holes, making sure they are not cut too small. Keep in mind that the pastry will shrink when it is baked. Prick the pastry circles with a fork.
  5. Place the pastry over the caramelised apples and immediately bake in the oven for around 15-20mins or until the pastry is golden brown and crispy.
  6. Carefully twist each tarte, they should not feel stuck to the pan, but should rotate freely. Turn the them over and dust with icing sugar and serve with some ice-cream.

Makes approx 10-12

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My sister & I patiently waiting for our delicious tarte tatin @ “The London” – New York City 2009

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