Crisp and flakey apple puff pastry tartlets loaded with caramel and a whole apple center. These mini tarte tatin are perfect Thanksgiving dessert for two!
What is Tarte Tatin
Tarte Tatin is what I like to refer to as a “pie adjacent dessert”. It is composed of a stone fruit (like apples), a layer of caramel, and a flaky pastry dough. The fruit is cooked in a pan with the the caramel and pastry is then laid on top of the pan, it is baked with the pastry on top before being flipped upside down to reveal the fruit after cooking.
This individual tarte tatin is a little different than traditional tarte tatin. The fruit is cooked with the caramel and then laid down on a baking sheet, flat side down. Puff pastry is then draped on top of the fruit. It is baked, pastry side up in the same way as a traditional tarte tatin, before being flipped over and served with ice cream.
I love making apple puff pastry tartlets because they are the perfect for a dessert for two, but also a great option for individual servings at a large event. You don’t have to worry about slicing up a large pastry and can instead serve straight from the baking sheet.
Apple Tarte Tatin Ingredients:
- Apples: Any type of apple will work, but I recommend something crisp and tart like a honey-crisp or granny smith.
- Sugar: Sugar is used in the caramel. While it is not pictured, I recommend adding a pinch of salt to balance out the sweetness.
- Sage: The sage in this recipe is technically optional, but I love the fall aroma is gives the caramel.
- Butter: Have your butter at room temperature to minimize the temperature shock against the caramel leading to it seizing.
- Puff Pastry: I use store-bought puff pastry that has thawed in the fridge the night before.
How to make Individual Tarte Tatin:
These apple puff pastry tartlets only use five ingredients and is so easy to make.
Start by prepping all your ingredients.
- Peel, halve, and core your apples
- Chop 1/2 of sage into fine pieces
- Double check puff pastry is fully thawed and ready to use
Then make a direct caramel by heating sugar and whisking in butter and sage once melted. Drop in apples and cook flat side down for 5 minutes before flipping and cooking for another three minutes. Place on a clean plate and reserve all caramel for further use.
Note: You must let the apples fully cool before continuing. Warm apples will melt the pastry.
Once apples are cool, roll out puff pastry to 5mm thick. Cut into 4.5 inch circles, or whatever size circle will properly fit over your apples. Place apples, flat side down, on a lined baking sheet and drape puff pastry circles over each apple, pinching the edges in. Pour reserved caramel in between the apple pastries and place in oven, allowing to bake for 30 minutes until puffed, crisp, and perfectly golden.
Allow to cool for 10 minutes before flipping over and serving with ice cream. Eating day of is preferred.
More Thanksgiving Recipe Ideas:
Want a Thanksgiving morning treat, try these brown butter zucchini muffins!
Opt for a nontraditional pie, try this strawberry balsamic galette.
Needing a speedy side, whip up these everything bagel biscuits.
Puff Pastry Apple Tartlets (Tart Tatine)
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Yield: 4 tartlets 1x
Category: Medium
Method: Baking
Cuisine: Dessert
Description
Crisp and flakey apple puff pastry tartlets loaded with caramel and a whole apple center. These mini tarte tatin are perfect Thanksgiving dessert for two!
2 apples (honeycrisp or granny smith)
150g (3/4 cup) granulated sugar
50g (3 tbsp) unsalted butter
8 pieces of fresh sage
1 sheet thawed puff pastry
Instructions
1) Prepare a baking sheet with parchment paper. Preheat an oven to 375ºF.
2) Peel apples, cut in half, and core out the middle using a spoon or melon baller.
3) Pour sugar into a thin layer in a saucepan and heat until all granules are melted. Add in butter and sage and whisk vigorously until smooth. Cook for another 2 minutes until light amber.
4) Place apples, flat side down, into the caramel and cook for 5 minutes before flipping and cooking for another 3 minutes.
5) Remove apples from the pan and place on a clean plate to cool. Pour remaining caramel into a heatproof bowl and reserve.
6) Once apples are cooled, roll out puff pastry to 5mm and punch out into 4 4.5 inch circles.
7) Place apples onto the prepared baking sheet, flat side down, and wrap the puff pastry discs over top, folding the edges slightly over. Pour 1/2 of reserved caramel between the pastries on the sheet pan.
8) Bake at 375ºF for 30 minutes until golden brown and flakey. Remove from oven and let cool for 10 minutes before flipping over, exposing the apple.
9) Let cool until eatable and top with vanilla ice cream and remaining caramel.
Notes
Note: These are best served day made. Store in the fridge in an airtight container.
Nutrition
- Serving Size: 1 tart
- Calories: 330 kcal
- Sugar: 49.4g
- Sodium: 167mg
- Fat: 12.6g
- Saturated Fat: 7.7g
- Carbohydrates: 57.9g
- Fiber: 3g
- Protein: 1.1g
- Cholesterol: 32mg
Keywords: pie, apples, apple pie, tartlets, tarts, puff pastry
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