'Baked with pastry on top and then inverted for serving, this caramelized apple tart dish dates to the 1800s and was the result of a mistake made in a hotel kitchen. My version uses pâte feuilletée, or “puff pastry,” instead of pâte brisée, or “pie pastry.” I love the light texture and crunch of the pastry, combined with the tender, slightly tart apples.' - Cat Bude - French Kitchen Lessons
Makes 6 4inch/10cm single tartelettes
Ingredients
2 tablespoons / 30 g salted butter, plus more for greasing the pan
1/4 cup / 50 g sugar
2 firm green apples, thinly sliced
1/2 teaspoon ground cinnamon
1 (16-ounce / 450 g) package puff pastry
Vanilla bean ice cream, for serving
Method
Preheat the oven to 350°F / 180°C. Grease six 4-inch / 10 cm tart pans with butter. If using frozen pastry sheets, thaw per instructions.
In a small sauté pan over medium-high heat, melt the butter and sugar and warm until the sugar is dissolved and just begins to caramelize. Add the apples and cook until tender but still holding their shape. Sprinkle with cinnamon. This will only take a minute or two, since the apple slices should be quite thin.
First, cut the puff pastry into six rounds, just slightly larger than your mini-tart pans. You can do this by using a drinking glass as a guide that is slightly larger than the size needed or trace your tart pans leaving about ½ inch / 1.3 cm extra at the rim.
Divide the apple mixture amongst the tart pans, then cover each with a round of puff pastry. Tuck the pastry in, without crimping.
Place the pans in the oven and bake for about 25 minutes, until the pastry is golden.
It’s easiest to invert the tartelettes almost right away, so the apples don’t get a chance to cool and stick to the tart pans. On a large serving plate, invert each pan, then allow the tarts to cool slightly before serving with ice cream.
This recipe and other classic french dishes can be found in French Kitchen Lessons by Cat Bude.