Individual Tartes Tatin Recipes

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MINI APPLE TARTES TATIN



Mini Apple Tartes Tatin image

The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, "The Last Course," is an easy version of the classic caramelized apple tart. If you have large apples (or like large desserts), make this in a jumbo muffin tin; you'll need more puff pastry, but everything else remains the same.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 5

1 cup/200 grams granulated sugar
1 teaspoon light corn syrup
4 tablespoons/55 grams unsalted butter (1/2 stick), cut into 1-inch pieces
3 medium Granny Smith or other tart, firm apples, peeled
8 ounces/225 grams puff pastry, preferably all-butter, thawed in the refrigerator

Steps:

  • Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.
  • Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.
  • Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
  • Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.
  • Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.
  • Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
  • When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don't worry if some of the caramel runs out.

INDIVIDUAL POTATO-AND-ONION TARTES TATIN



Individual Potato-and-Onion Tartes Tatin image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes six 5-inch tartlets

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter, cold, cut into small pieces, plus more for pans
All-purpose flour, for dusting
1 (17 1/4-ounce) standard package store-bought puff pastry
4 medium yellow onions, peeled, cut into 1/4-inch-thick rounds
5 small new potatoes, peeled
Coarse salt and freshly ground pepper
1/4 cup balsamic vinegar
Pinch of sugar

Steps:

  • Very generously butter six 5-inch round metal pie plates; set aside. On a lightly floured work surface, roll out puff pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet; chill until firm, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
  • Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice potatoes into thin rounds, about a scant 1/4 inch thick. Place potato slices, slightly overlapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place chilled puff pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.
  • Immediately invert tartlets onto a platter. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces to a syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze tartlets with balsamic syrup and serve warm.

TARTE TATIN



Tarte tatin image

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time

Provided by Raymond Blanc

Categories     Afternoon tea, Dessert, Treat

Time 1h35m

Number Of Ingredients 6

300g all-butter puff pastry
plain flour, for dusting
6 dessert apples (about 900g/2lb), such as Braeburn, Cox's Orange Pippin or Adam's Pearmain
100g golden caster sugar
85g unsalted butter (60g/21/4oz chilled and diced, 25g/1oz melted)
crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve

Steps:

  • Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
  • Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
  • To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
  • Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
  • Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

INDIVIDUAL TARTES TATIN



Individual Tartes Tatin image

Categories     Dessert     Bake     Quick & Easy     Apple     Winter     Phyllo/Puff Pastry Dough     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 individual tarts

Number Of Ingredients 6

1 Golden Delicious apple
1 frozen puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
2 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons water
Accompaniment if desired: vanilla ice cream

Steps:

  • Preheat oven to 425°F.
  • Peel apple, halve lengthwise, and core. Using a 1-cup ramekin (3 1/4 inches across and 2 1/4 inches deep) as a guide, cut out 2 rounds from pastry sheet.
  • In a 7-inch heavy skillet heat butter over moderate heat until foam subsides and stir in brown sugar and water. Add apple halves and cook, turning frequently, 3 minutes. In two 1-cup ramekins set on a baking sheet arrange apple halves, cored sides up, and top evenly with sauce.
  • Top apples with pastry rounds, letting edges of pastry hang over sides of apples. Bake tarts in middle of oven for 20 minutes, or until pastry is puffed and golden brown, and cool on a rack 5 minutes. Working with 1 ramekin at a time, invert a plate over each ramekin and invert ramekin onto plate. Carefully lift off ramekins.
  • Serve tarts with ice cream.

INDIVIDUAL PEACH TARTE TATIN



Individual Peach Tarte Tatin image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 9

8 tablespoons unsalted butter
1 cup sugar
1/2 vanilla bean, split lengthwise
1 cinnamon stick, 2 to 3 inches
1 tablespoon vanilla brandy or plain brandy
1 tablespoon lemon juice
1/4 teaspoon freshly grated orange zest
6 peaches, halved and pitted
2 sheets puff pastry

Steps:

  • Melt the butter in a saucepan until it bubbles. Add the sugar and stir with a wooden spoon until smooth. Add the vanilla bean and cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla seeds inside. Continue simmering until caramel in color, about 5 minutes. The mixture might not look smooth and blended at this point.
  • Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5 minutes more. Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet. Pour 2 tablespoons of caramel into the bottom of each ramekin. Arrange 1 peach half in each ramekin. Pour a little more caramel over the peaches and bake until the caramel is bubbling and the peaches are almost tender, 15 to 20 minutes. (The recipe can be made up to this point, cooled to room temperature, and refrigerated overnight. Bring to room temperature before proceeding.)
  • Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly larger than the diameter of your ramekins (they will shrink during the baking). Remove the ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of puff pastry and bake until the pastry is golden brown, about 10 minutes more. Let cool at least 1 hour or up to 8 hours. When ready to serve, re-warm the tarts slightly to loosen the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on your stovetop, set over medium heat. Unmold upside down onto small plates and serve, with the peaches up and the pastry on the bottom.

TARTE TATIN



Tarte Tatin image

Provided by Dave Lieberman

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 sticks cold unsalted butter
2 cups all-purpose flour
1/4 cup sugar
Pinch salt
1 egg, lightly beaten
1/8 cup very cold water
1 teaspoon vanilla extract
1/2 stick butter
1/4 cup dark brown sugar
4 medium Golden Delicious or Crispin apples, about 2 pounds, peeled, cored, and cut into 1/8-inch slices
Few dashes ground cinnamon
1 egg, lightly beaten
Vanilla ice cream or custard, for serving

Steps:

  • Cut butter into little chunks and keep cold to work into pastry. Whisk flour, sugar, and salt together in a mixing bowl. Add butter and work into the flour until coarsely distributed. Whisk in egg, water, and vanilla; work together with 2 forks until it just barely holds together. Use a piece of plastic wrap to ball up the dough and refrigerate for 20 to 30 minutes.
  • While the dough is refrigerating, make the filling:
  • Preheat oven to 375 degrees F.
  • Melt the butter and sugar together in a 12-inch nonstick oven-proof skillet over medium-high heat. Add the apple slices and stir to coat with melted butter mixture. Sprinkle with cinnamon and cook until apples have softened slightly and take on some color, about 15 minutes. Sprinkle with cinnamon. Smooth the apples out into an even layer in the pan.
  • Roll out the refrigerated dough on a floured countertop into a 13-inch disk and lay over the top of the apples, trimming any excess. Prick with a fork in several places to let steam release. Brush the egg all over the top of the dough and bake for 40 minutes or until golden browned.
  • Allow to cool nearly fully before inverting onto a serving platter. Serve with vanilla ice cream or custard.

INDIVIDUAL POTATO AND ONION TARTES TATIN



Individual Potato and Onion Tartes Tatin image

Categories     Onion     Potato     Bake     Chill     Pastry     Simmer

Yield makes six 5-inch tartlets

Number Of Ingredients 8

4 tablespoons unsalted butter, cold, cut into small pieces, plus more for pans
All-purpose flour, for dusting
1 pound Puff Pastry (page 359) or 1 standard package (17 1/4 ounces) store-bought puff pastry
4 medium yellow onions, peeled, cut into 1/4-inch-thick rounds
5 small new potatoes, peeled
Coarse salt and freshly ground pepper
1/4 cup balsamic vinegar
Pinch of sugar

Steps:

  • Very generously butter six 5-inch round metal pie plates; set aside. On a lightly floured work surface, roll out Puff Pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet, and chill until firm, about 30 minutes. Meanwhile, preheat the oven to 425°F.
  • Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice the potatoes into thin rounds, about a scant 1/4 inch thick. Place the potato slices, slightly overlapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place chilled Puff Pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.
  • Immediately invert the tartlets onto a platter. In a small saucepan, combine the balsamic vinegar and sugar. Bring to a simmer and cook until the mixture reduces to a syrup, about 4 minutes.Whisk in the butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze the tartlets with the balsamic syrup and serve warm.
  • Potato Tarte Tatin how-to
  • Thinly sliced layers of onions and potatoes are topped with rounds of puff pastry before baking.

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY



Mini Caramel Apple Tarts (Tarte Tatin) Recipe by Tasty image

Here's what you need: apples, sugar, unsalted butter, salt, lemon, puff pastry, large muffin tin

Provided by Tasty

Categories     Desserts

Yield 6 tarts

Number Of Ingredients 7

3 apples, for one muffin tin's worth of apples, preferably Pink Lady or Braeburn
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon salt
½ lemon, juiced
1 sheet puff pastry
large muffin tin

Steps:

  • 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!

Nutrition Facts : Calories 425 calories, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, Sugar 37 grams

INDIVIDUAL DRIED-FRUIT TARTES TATIN



Individual Dried-Fruit Tartes Tatin image

This riff on the class French Tarte Tatin is baked with oven-dried fruit.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes six 4-inch tarts

Number Of Ingredients 5

All-purpose flour, for rolling out dough
Flaky Pie Dough for Individual Tartes Tatin
1 cup sugar
Dried plums, apricot or plumcot halves, or grapes (from Oven-Dried Fruit recipe)
1 large egg

Steps:

  • Heat oven to 375 degrees. Line a baking sheet with parchment paper. Have ready six 4-inch fluted tartlet pans with nonremovable bottoms.
  • On a lightly floured surface, roll out the pie dough to slightly less than 1/8 inch thick. Cut out six 4 1/2-inch-round circles. Transfer the circles to prepared baking sheet. Cover with plastic; transfer to refrigerator to chill.
  • Place the sugar and 1/4 cup water in a small saucepan. Place pan over medium-high heat, and stir until the sugar has dissolved. Bring the mixture to a boil, and cook, uncovered, without stirring. As the water evaporates, the sugar will begin to caramelize. Once the sugar starts to brown, swirl the pan occasionally so the sugar caramelizes evenly. Reduce heat to medium. Cook until caramel is light brown, 3 to 4 minutes. Working quickly, divide caramel among tart pans, covering the bottoms evenly. Set the tart pans aside.
  • Arrange the fruit, cut sides up or down, on top of caramel in pans, covering bottoms.
  • In a small bowl, whisk together the egg and 1 teaspoon water. Remove the chilled dough from the refrigerator. Center the rounds over the fruit in the pans, laying the dough flat and not tucking it in. Using a knife, make a knife slit in each piece of dough. Brush rounds with egg wash. Transfer pans to refrigerator; chill 15 minutes.
  • Arrange the tart pans on baking sheet, leaving plenty of space in between. Bake until the crusts are golden brown, 20 to 30 minutes. Transfer baking sheet to a wire rack until pans are cool enough to handle.
  • Using your fingers, gently unstick crusts from rims as needed. Turn out each tart onto a plate, tapping to loosen any fruit. Serve tarts warm or at room temperature.

CHERRY TOMATO TARTE TATIN ( INDIVIDUAL PORTIONS)



Cherry Tomato Tarte Tatin ( Individual Portions) image

Make and share this Cherry Tomato Tarte Tatin ( Individual Portions) recipe from Food.com.

Provided by Wild Thyme Flour

Categories     Breads

Time 35m

Yield 4 mini tatins, 4 serving(s)

Number Of Ingredients 6

1 roll puff pastry
14 cherry tomatoes
40 g basil pesto (pesto genovese)
2 tablespoons capers
1 tablespoon pistachios, roughly chopped
2 teaspoons oil

Steps:

  • cut the tomatoes in half and with a melon baller or spoon, empty the seedy part inside.
  • Fill with some pesto and stuff in 1 caper.
  • Grease the tartelet case with some oil and distribute the pistachio in the bottom of the cases.
  • Place the cherry tomatoes over the pistachios, cut side up. don't let the tomatoes touch the side of the tartelet pan so that the pastry will fit nicely around then and form a border.
  • Cut 4 discs of pastry 12cm in diameter then place on top of the tomatoes.Press the pastry around the border so that it will surround the tomatoes.
  • Make holes with a fork on the surface of the pastry so that it won't rise too much.
  • Bake at 200C for 20 minutes, then invert onto white serving plated with a few green salad leaves.

Nutrition Facts : Calories 67.4, Fat 3.7, SaturatedFat 0.5, Sodium 133.8, Carbohydrate 9.2, Fiber 5.1, Sugar 1.9, Protein 2.5

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From cookeatshare.com


ROCKIT™ APPLES | APPLE RECIPES | MINI TARTES TATIN RECIPE
2020-08-12 Instructions. Preheat oven to 350°F / 180°C. Grease 6 a 6-cup muffin tin. Do not use paper liners, this will ruin your dessert. First, you need to make the caramel. Place 1/3 cup sugar in a small heavy-bottomed pan, shake to distribute evenly, and place over medium-low heat. Do not heat pan before adding the sugar.
From us.rockitapple.com


MINI APPLE TARTE TATIN (FRENCH APPLE TARTS) - ZOëBAKES
2021-01-10 Place a pat of butter over the hot caramel. Add the spiraled apples. Place the apple in the oven and immediately drop the temperature to 325°F. Bake until the apples are tender and the caramel seems to have saturated the apples. The baking time may vary depending on the apples and size of pan.
From zoebakes.com


TARTE TATIN - SUSAN HERRMANN LOOMIS | ON RUE TATIN
2018-10-05 Bake in the center of the oven until the pastry is golden, 25 to 30 minutes. Don’t be concerned if the juices bubble over; the tart will be more or less juicy, depending on the variety of apple you’ve used. Remove the skillet from the oven. Immediately invert a serving platter with a slight lip over the skillet.
From onruetatin.com


INDIVIDUAL TARTES TATIN RECIPE - BAKERRECIPES.COM
2009-10-20 The best delicious Individual Tartes Tatin recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Individual Tartes Tatin recipe today! Hello my friends, this Individual Tartes Tatin recipe will not disappoint, I promise! Made with simple ingredients, our Individual Tartes Tatin is amazingly ...
From bakerrecipes.com


TARTE TATIN RECIPES | BBC GOOD FOOD
An updated version of the original tart tatin apple recipe – it uses ready-rolled pastry, so you don't even need a rolling pin. Plum & marzipan tart tatin. A star rating of 4.4 out of 5. 12 ratings. Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart. Simple banana tarte tatin. A star rating of 3.4 out of 5. 5 ratings. Indulge your friends with this ...
From bbcgoodfood.com


MINI SHALLOT TART TATIN RECIPE — EATWELL101
Caramelize the shallots in a covered pan over medium heat with the sugar, 1 tablespoon balsamic vinegar and 5cl of water for at least 10 minutes, ad a little water if necessary. 3. Meanwhile, cut 4 circles with puff pastry, 1/2 inch (1,2 cm) larger than the diameter of your tartlets pans. 4.
From eatwell101.com


TOMATO TARTS TATIN RECIPE • TWO PURPLE FIGS
2018-08-16 Take one of the rounds and press it firmly on top of the tomatoes and feta. Brush the tops of the pie dough with the egg wash and sprinkle with some fresh thyme. Bake the Mini Tomato Tartes Tatin for 15-18 minutes until the pie crust is golden. Remove the muffin pan from the oven and wait 2 minutes for the Mini Tartes Tatin to cool down.
From twopurplefigs.com


INDIVIDUAL TARTES TATIN
2018-11-06 A Collection of Most Requested Recipes Desserts: Individual tartes Tatin Ingredients 1 Golden Delicious or Granny Smith apple 1 frozen puff pastry sheet (from one 17 ¼ ounce package frozen puff pastry sheets), thawed 2 tbs unsalted butter ¼ cup packed light brown sugar 2 tbs. water Instructions Preheat oven to 425°F. Peel apple, halve lengthwise, and core …
From abingdonmanor.blogspot.com


INDIVIDUAL APPLE TARTE TATINS - SLOFOODGROUP
2019-08-04 Halve the vanilla bean lengthwise and scrape the seeds into the skillet, along with the butter. Raise the heat to medium and cook until the butter is melted, stirring occasionally. While the syrup is cooking, peel and core the apple and cut into 6 slices. Place the apple slices into the skillet and cook for 8 minutes, turning every 2 minutes.
From slofoodgroup.com


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