"The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, The Last Course, is an easy version of the classic caramelized apple tart. If you love the flavors of apple tartes tatin, but making a whole larger-sized one seems a little intimidating, make these mini apple tartes tatin because these are made in muffin tins. They're actually a lot easier to make."
"These have all the buttery flavors of puff pastry with a crunch and nice flakiness, topped with caramelized pieces of apple that get really soft as you bake them. And then when you turn them out, they're glossy on top, buttery on the bottom and just adorable. The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, The Last Course, is an easy version of the classic caramelized apple tart."
Mini apple tartes tatin provide a compact, easier-to-make version of classic caramelized apple tart using muffin tins for individual portions. The pastries use puff pastry to deliver buttery, flaky layers with a satisfying crunch. Caramelized apple pieces are placed atop the pastry and soften during baking, developing a glossy, caramelized surface. After baking and inverting, each tart presents a shiny apple topping and a buttery bottom. The approach preserves traditional tartes tatin flavors while simplifying assembly and portioning for home bakers seeking smaller, visually attractive desserts.
Read at www.nytimes.com
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