Mini Tart Tatins
Jordan Michelle Falco
These mini apple tarts are topped with spun isomalt sugar.
I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator: southernfood.about.com/...blconv.htm
Make a "dry cooked" caramel by using a copper pot over heat and adding a little sugar at a time until each addition caramelizes, proceeding thus until you use up all the sugar and finish with a good caramel color. When the color is a light brown, stop the cooking by adding the butter and crape the centre of the vanilla mean into the mixture. Pour the caramel onto a paper lined baking tray and allow to cool.
Use a dough rolling mill or rolling pin to roll out a sheet of puff pastry about 2 mm thick and line baking trays covered with baking parchment. Prick the pastry, then refrigerate 15 minutes before using a cutter to cut into round disks about 4cm diameter. Place the disk onto baking trays lined with baking parchment and refrigerate for about 30 minutes.
Fill each little 3 cm indentation of a Flexipan petit fours tray with caramelized apple and bake in at 180C for about 12 to 14 minutes. Remove the Flexipan tray and place a small puff pastry round on top of each apple tartlet and refrigerate. After an hour, invert to remove small apple tart Tatins from the moulds. Serve luke warm.