Mini Tartes Tatin

Preparation

• Caramel

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan. Line with a strip of parchment paper, letting it hang over two sides.
  • In a small pot, bring the sugar and water to a boil. Cook without stirring until an amber caramel forms. Spread the caramel out in the prepared pan. Set aside.

• Apples

  • In another small pot, bring the sugar, water and vanilla seeds to a boil.
  • Place the apples in the loaf pan, letting the slices overlap. Pour the vanilla syrup over the apples. Cover the loaf pan with foil.
  • Bake for 50 minutes or until the apples are tender. Remove the foil and let cool. Cover and refrigerate until completely chilled, about 2 hours. The apples can be prepared up to 3 days in advance. Increase the oven temperature to 400°F (200°C).

• Puff Pastry

  • Meanwhile, on a lightly floured work surface, roll the puff pastry out to form a 9 x 5-inch (23 x 13 cm) rectangle. Place on a baking sheet lined with parchment paper. Sprinkle with the sugar. Place a second piece of parchment paper over the puff pastry and cover with a second baking sheet.
  • Bake for 25 minutes or until the puff pastry is nicely browned. Remove the top baking sheet. Let the puff pastry cool on the bottom baking sheet. Place the puff pastry on a work surface.
  • Run a thin blade between the apples and the side of the loaf pan. Unmould the apples by turning them over onto the puff pastry. Remove the parchment paper. Cut the tarte tatin into squares. The mini tartes tatin will keep for 4 days in an airtight container in the refrigerator. Let sit out at room temperature before serving.