This elegant mini tarte tatin recipe makes a stunning dessert for summer soirees. Caramelised stone fruit and buttery puff pastry are baked in a muffin pan for individual serves of the classic French dessert.
We used nectarines and plums for these mini tarte tatins, but any round stone fruit would work. When choosing your fruit, pick ones that are similar in size and which will fit the holes of your muffin pan.
Ingredients
Method
Preheat oven to 220°C (200°C fan-forced).
Place sugar and water in a small saucepan over low heat, stirring to dissolve the sugar. Increase heat to medium-high, cook without stirring for 6Â minutes or until a deep golden caramel. Remove from heat and immediately add butter, carefully stirring to combine.
Divide caramel between the holes of a 6-hole 3/4-cup (180ml) greased Texas muffin pan.
Place the stone fruit halves, cut-side down, into each pan hole on top of the caramel.
Cut puff pastry into 6 x 10cm rounds. Position pastry circles on top of fruit. Using a butter knife, tuck the edges of the pastry around the fruit.
Place muffin pan on an oven tray. Bake for 25 minutes or until puff pastry is a deep golden brown.
Remove from the oven, cool for 5Â minutes. Using a small sharp knife, cut around the pastry edges, gently loosening any tarte tatins that have become stuck.
Place a baking-paper-lined oven tray on top of the muffin pan, baking-paper-side down, then carefully invert the muffin pan, letting the pastries gently slide out. Allow any excess caramel to drip off.
Serve each mini tarte tatin warm drizzled with any excess caramel and the thick cream.
What is the best pastry for tarte tatin?
For superior flavour and flaky layers, we used a roll of Carême All Butter Puff Pastry for this mini tarte tatin recipe.
