pat's Recipe

Lady Apple Tarte Tatin

Category: Tarts

1 cup sugar
4 Tbsp unsalted butter
1/2 cup fresh cranberries, chopped, plus
more for garnish
1/2 cup walnut halves, chopped, plus more for
garnish
12 lady apples, peeled and cored from bottom, stem left intact
1 sheet frozen puff pastry, from standard
pkg (17 1/4 ounces), thawed

Heat oven to 400 degrees F. Combine sugar and 1/4 cup water in a saucepan; cook over medium heat until dark amber, 10-12 minutes. Swirl pan to prevent crystallization; don't stir. Working quickly, divide hot caramel among 12 mini-muffin cups. Add 1 tsp butter to each cup. Set aside.
Combine cranberries and walnuts in a small bowl. Using a teaspoon, fil each apple center with cranberry and walnut mixture. Place apples, stem side down, into caramel. Cover tightly with aluminum foil, and bake until the apples are tender but still firm, about 20 minutes.
Meanwhile, on a lightly floured surface, roll out puff pastry to a 12-inch square. Using a 2 1/2-in cookie cutter, cut out 12 circles. Transfer to a baking sheet, and chill until firm, at least 15 minutes. Once apples have cooked 2 minutes, remove foil, and cover each apple with a circle of puff pastry. Return to oven, and continue baking until puff pastry is golden brown and puffed, about 15 minutes. Turn out onto a tray lined with a Silpat (a French non-stick baking mat) or buttered parchment. Garnich with cranberries and walnuts, if desired, and serve.

serves 12