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Gallery Mini Apple Tarte Tatin Recipe Summary Servings: 12

Ingredients Ingredient Checklist 1 cup sugar 4 tablespoons (1/2 stick) unsalted butter 1/4 cup fresh cranberries, chopped 1/4 cup walnut halves, chopped 12 lady apples, peeled and cored from the bottom, stems intact 1 frozen puff pastry, from standard 17 1/4-ounce package, defrosted

Gallery Mini Apple Tarte Tatin

Recipe Summary Servings: 12

Mini Apple Tarte Tatin

Mini Apple Tarte Tatin

Mini Apple Tarte Tatin

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 1 cup sugar 4 tablespoons (1/2 stick) unsalted butter 1/4 cup fresh cranberries, chopped 1/4 cup walnut halves, chopped 12 lady apples, peeled and cored from the bottom, stems intact 1 frozen puff pastry, from standard 17 1/4-ounce package, defrosted

Directions

Heat oven to 375 degrees. Whisk to combine sugar with 1/4 cup water in a small saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, 10 to 12 minutes. Pour 1 tablespoon caramel into the bottom of a standard 10 1/2-by-13 1/2-inch muffin tin. Add 1 teaspoon butter to each muffin cup. Set aside.

Combine cranberries and walnuts in a small bowl. Using a teaspoon, fill apple’s center with cranberry mixture; repeat with remaining apples. Place apples, stem-side down, into caramel.

Meanwhile, on a lightly floured surface, roll out puff pastry to a 12-inch square. Using a 2 1/2-inch cookie cutter, cut out twelve circles. Place puff-pastry circles over apples, tucking pastry around apples. Bake at 375 degrees until pastry is golden brown and puffed, 30 to 35 minutes. Turn out immediately onto a Silpat-lined baking sheet. Serve immediately.

Reviews (7)

 Add Rating & Review     17 Ratings   5 star values:        1    4 star values:        3    3 star values:        8    2 star values:        2    1 star values:        3

Reviews (7)

Add Rating & Review     17 Ratings   5 star values:        1    4 star values:        3    3 star values:        8    2 star values:        2    1 star values:        3

Add Rating & Review

17 Ratings 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 2 1 star values: 3

17 Ratings 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 2 1 star values: 3

17 Ratings 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 2 1 star values: 3

  • 5 star values: 1 4 star values: 3 3 star values: 8 2 star values: 2 1 star values: 3

    Martha Stewart Member     Rating: Unrated       11/18/2010   There is no milk... they made a typo in the ingredient list. Instead of 1 c. milk, replace with 1 c. sugar. I know this for sure b/c I taped this episode this morning ("From Martha's Kitchen"). I'm going to make it for Thanksgiving!  

Martha Stewart Member     Rating: Unrated       05/28/2010   Milk is added to the sugar and water mixture after it becomes the right color so the sugar/water mixture does not turn into brittle (as in peanut brittle).  

Martha Stewart Member     Rating: Unrated       02/21/2010   Hello~! i was wondering how much time it takes to make this recipe?  

Martha Stewart Member     Rating: Unrated       07/30/2008   In the magazine the recipe calls for 1 cup of sugar, to make the caramel. On the website I think it was mistakenly typed in as milk.  

Martha Stewart Member     Rating: Unrated       05/21/2008   I guess the milk is something to drink while you're making the tatins? I prefer a good bottle of wine myself. And yes, the caramel is made by cooking the sugar and water together til it's amber.  

Martha Stewart Member     Rating: Unrated       12/28/2007   what is the cup of milk for? and where does the caramel come from, melting sugar in water??

    Martha Stewart Member

    Rating: Unrated 11/18/2010

There is no milk… they made a typo in the ingredient list. Instead of 1 c. milk, replace with 1 c. sugar. I know this for sure b/c I taped this episode this morning (“From Martha’s Kitchen”). I’m going to make it for Thanksgiving!

Rating: Unrated

Rating: Unrated 05/28/2010

Milk is added to the sugar and water mixture after it becomes the right color so the sugar/water mixture does not turn into brittle (as in peanut brittle).

Rating: Unrated 02/21/2010

Hello~! i was wondering how much time it takes to make this recipe?

Rating: Unrated 07/30/2008

In the magazine the recipe calls for 1 cup of sugar, to make the caramel. On the website I think it was mistakenly typed in as milk.

Rating: Unrated 05/21/2008

I guess the milk is something to drink while you’re making the tatins? I prefer a good bottle of wine myself. And yes, the caramel is made by cooking the sugar and water together til it’s amber.

Rating: Unrated 12/28/2007

what is the cup of milk for? and where does the caramel come from, melting sugar in water??

All Reviews for Mini Apple Tarte Tatin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mini Apple Tarte Tatin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest