Mini tartes Tatin

Mini tartes Tatin

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
20 mins
Photographer
Steve Brown

This is the easiest dessert in the world to throw together – especially if you have a jar of caramel powder on hand in the pantry, as I always do! There’s no messing around with sputtering sugar and butter – simply scatter the powder into the base of an ovenproof pan, throw in some sliced fruit, tuck a sheet of puff pastry over the top and bang it into the oven. For a dinner party, I like to make mini tartes Tatin in little roesti pans.

Ingredients

Quantity Ingredient
200g Puff pastry
100g Caramel powder
4 large pears or apples

Method

  1. Roll out the pastry to a large rectangle, about 3 mm thick. Lift onto a tray and rest in the refrigerator for 1 hour.
  2. Preheat your oven to 190°C. Lightly butter 4 roesti pans or individual round baking tins and divide the caramel powder between them, so that the bottom is completely covered.
  3. Peel the pears and cut them into thick wedges, slicing away the cores.
  4. Arrange the pear wedges in the prepared pans, leaving a 5 mm gap around the edge. Remove the pastry from the refrigerator and cut out 4 circles, a little bigger than the roesti pans. Drape the pastry over the pears, tucking the edges down the sides of the pan. Bake for 15–20 minutes until the pastry is crisp and golden.
  5. To serve, place a dessert plate on top of each pan and quickly invert it. The pears should be a gorgeous golden brown, and sticky with a caramel glaze.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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