Best 6 Mini Caramel Apple Tarts Tarte Tatin Recipe By Tasty Recipes

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Indulge in the delightful symphony of flavors with these Mini Caramel Apple Tarts, also known as Tarte Tatin. This classic French dessert features a buttery, flaky crust encasing tender apples caramelized to perfection. Each bite offers a harmonious blend of sweet, tangy, and buttery notes, leaving you craving more.

This recipe provides step-by-step instructions for creating these delectable treats from scratch. From preparing the homemade caramel sauce to assembling the tarts and baking them to golden perfection, you'll have everything you need to impress your family and friends with this culinary masterpiece.

Additionally, the article includes variations of this classic recipe to cater to different preferences. For those who prefer a gluten-free option, there's a dedicated recipe using a gluten-free crust. And for those with a sweet tooth, a salted caramel sauce variation adds an extra layer of richness and complexity to the tarts.

Whether you're a seasoned baker or a novice in the kitchen, this article has everything you need to create these Mini Caramel Apple Tarts. With detailed instructions, helpful tips, and variations to suit various dietary needs, you'll be able to savor the irresistible flavors of this classic dessert in no time.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL APPLE TARTE TATIN



Caramel Apple Tarte Tatin image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

All-purpose flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), defrosted
1/2 cup sugar
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
1/4 teaspoon sea salt flakes
5 small Honeycrisp apples, about the size of baseballs (about 1 3/4 pounds)
1 large egg
Whipped cream, for serving, optional
Vanilla ice cream, for serving, optional

Steps:

  • Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use.
  • Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool.
  • Preheat the oven to 400 degrees F.
  • Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat.
  • Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes.
  • Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron.
  • Serve the tarte tatin immediately with whipped cream or ice cream if desired.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY



French-Style Apple Tart (Tarte Tatin) Recipe by Tasty image

Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream

Provided by Alvin Zhou

Categories     Desserts

Yield 5 servings

Number Of Ingredients 6

1 sheet puff pastry, thawed
1.5 kg apple, preferably Honeycrisp or Granny Smith
3 tablespoons water
½ cup sugar
3 tablespoons unsalted butter
vanilla ice cream, for serving

Steps:

  • Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
  • Peel and quarter the apples, using a spoon or melon baller to remove the cores.
  • Preheat oven to 375°F (190°C).
  • In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
  • Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
  • Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
  • Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
  • Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
  • Slice and serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 36 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams

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

MINI APPLE TARTE TATIN



Mini Apple Tarte Tatin image

The lady apple, which resembles a scaled-down version of a McIntosh or Cortland, was valued during the Colonial era as a decorative element of wreaths, garlands, and Christmas trees. But the tart, sweet flavor also makes the lady apple an ideal ingredient in this recipe for individual caramelized upside-down tarte Tatins.

Provided by Martha Stewart

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

Number Of Ingredients 6

1 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/4 cup fresh cranberries, chopped
1/4 cup walnut halves, chopped
12 lady apples, peeled and cored from the bottom, stems intact
1 frozen puff pastry, from standard 17 1/4-ounce package, defrosted

Steps:

  • Heat oven to 375 degrees. Whisk to combine sugar with 1/4 cup water in a small saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, 10 to 12 minutes. Pour 1 tablespoon caramel into the bottom of a standard 10 1/2-by-13 1/2-inch muffin tin. Add 1 teaspoon butter to each muffin cup. Set aside.
  • Combine cranberries and walnuts in a small bowl. Using a teaspoon, fill apple's center with cranberry mixture; repeat with remaining apples. Place apples, stem-side down, into caramel.
  • Meanwhile, on a lightly floured surface, roll out puff pastry to a 12-inch square. Using a 2 1/2-inch cookie cutter, cut out twelve circles. Place puff-pastry circles over apples, tucking pastry around apples. Bake at 375 degrees until pastry is golden brown and puffed, 30 to 35 minutes. Turn out immediately onto a Silpat-lined baking sheet. Serve immediately.

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.

CARAMEL APPLE TARTE TATIN



Caramel Apple Tarte Tatin image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 8

1 cup sugar
1/3 cup water
5 medium, firm apples, such as Mutsu and Crispin (about 1 3/4 pounds)
2 tablespoons butter
1/2 cup sour cream
11/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 sheet prepared puff pastry, defrosted (about 1/2 pound)

Steps:

  • Preheat the oven to 400 degrees.
  • Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes. Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes. Remove from the heat immediately and cool while you prepare the apples.
  • Peel, core, and quarter the apples. Melt the butter in the skillet. Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices. Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften. While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot). When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
  • Trim the corners from the pastry to make a rough circle about 10 inches in diameter. Fit the dough over the apples, tucking in the edges around the inside of the pan. Bake for 30 minutes, until the pastry is puffed and golden. Remove from the oven and let stand for 5 minutes. Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate. Serve warm.

Tips:

  • Use a variety of apples: To get the best flavor and texture, use a mix of sweet and tart apples, such as Granny Smith, Honeycrisp, and Gala.
  • Don't overcook the apples: The apples should be tender but still hold their shape. If you overcook them, they will become mushy.
  • Use a good quality caramel sauce: The caramel sauce is what really makes these tarts special. Use a sauce that is thick and flavorful.
  • Be careful when handling the hot caramel: Caramel can be very hot and can cause serious burns. Be sure to wear gloves when handling it.
  • Serve the tarts warm: These tarts are best served warm, when the caramel sauce is still gooey. You can reheat them in the oven or microwave if you need to.

Conclusion:

Mini Caramel Apple Tarts are a delicious and easy-to-make dessert that is perfect for any occasion. They're made with a buttery puff pastry crust, a layer of tender apples, and a rich caramel sauce. These tarts are sure to be a hit with everyone who tries them.

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