MINI APRICOT TARTES TATIN
These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
- Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
- Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.
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chutta
[email protected]I would definitely recommend this recipe to others.
md hosam
[email protected]These tarts are a great way to use up leftover apricots.
Leigh O'neal Hartsoe
[email protected]I made these tarts for my family and they loved them.
Kosoluchi Nwabu
[email protected]These tarts are the perfect size for a single serving.
Leslie Putman
[email protected]I love the combination of apricots and puff pastry.
Sumair ali Hakro
[email protected]These tarts are so easy to make and they taste amazing!
Saleem Afridi
[email protected]I've made these tarts several times and they're always a crowd-pleaser.
Sharjeel shehzada
[email protected]These tarts are perfect for a special occasion or a simple weeknight dessert.
Mosha Martins
[email protected]I added a scoop of vanilla ice cream to each tart and it was the perfect finishing touch.
ANN PANALO
[email protected]I substituted frozen apricots for fresh and they worked just as well.
Jurgen Dani
[email protected]The recipe was easy to follow and the tarts turned out beautifully.
TAPAN POKHAREL
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them.
Danial Melaku
[email protected]These mini apricot tartes tatin were a delightful treat! The combination of the sweet and tangy apricots with the buttery pastry was simply irresistible.