Mini ‘Tatin’ Apple Tart

Ease of Preparation: Moderate
Preparation time : 15 minutes
Cooking time : 35 minutes
Serves : 6


  • 130 g puff pastry
  • 1 cup (250 ml) sugar
  • 1/2 cup (125 ml) water
  • 4 Royal Gala apples, peeled, seeded and cut in ¾ inch cubes (2 cm)
  • For the Caramel
    • ¼ cup (60 ml) of water
    • 1 cup (250 ml) sugar
    • 1 Tbsp (15 ml) corn syrup
    • ¼ cup (60 ml) cold semi-salted butter cut in cubes
    • 6 Tbsp (90 ml) 35% cream


  1. Place rack in the centre of oven.  Preheat oven at 400 °F (200 °C).  Butter a 6 muffin tin or 6 – ½ cup (125ml) ramekins.
  2. Roll out pastry.  Using a cutter of the same diameter as the tin or ramekins, cut out 6 circles. Place on a sheet and refrigerate.
  3. In a skillet, bring to boil water and sugar.  Let boil at high heat until sugar starts browning.  Add apples and let simmer 5 to 10 minutes, stirring frequently.
  4. Put apples and syrup evenly in the muffin tin or ramekins.  Place on a baking sheet in case the syrup spills over.  Cover the apples with the pastry.  Bake in oven for 15 to 20 minutes until the pastry is golden.
    Cover the baking sheet with parchment.
  5. Let cool 2 minutes before removing for tin.
  6. Serve hot with vanilla ice cream and caramel if desired.
  7. For the Caramel:
    1. In a saucepan, bring water, sugar and corn syrup to boil.  Cook until golden.  Remove from heat. Add butter and stir until melted.  Incorporate cream.  Pour in a bowl and let cool.

If tarts are baked in ramekins, remove and place directly in plates.