Mini caremal apple tatin tartes

Ingredients:- 

Makes six tarts.

A large muffin tin

3 apples, preferably Pink Lady or Braeburn (for one muffin tin’s worth of apples)

1 cup sugar

2 Tbsp unsalted butter

1 tsp salt

1 half lemon

1 sheet of puff pastry

Process of making:- 

To begin, cut puff pastry into circles to fit just within the top of your muffin tin. Then peel, halve, and core your apples. You’ll need one apple for every two tarts. 

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

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. Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream. 

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