Mini tarte tatin

Mini tarte tatin

With its nice sweet-sour balance, a sweet Riesling actually pairs with all types of fruit. With this classic French tart with fresh acidity from the granny smith apple and the sweetness of the caramel, a Riesling Beerenauslese stands like a house. - TEXT + IMAGE JOLANDE VOS

Mini tarte tatin

Preparation 3o minutes

This is what you need (for 4 people)

  • 4 small fresh-sour apples (granny smith)
  • 4 slices of buttercream puff pastry, defrosted
  • 2 tbsp butter
  • 4 tbsp apple syrup
  • 4 scoops of ice cream
  • icing sugar
  • whipped cream

This is how you make it

Defrost the puff pastry slices on the counter for about 10 minutes. Preheat the oven to 180°C. Grease the baking tins with butter. Peel the apples, remove the cores (if necessary, use an apple peeler to make neat segments). Cut the apple segments into thin slices (2 to 3 millimetres). In a pan, heat the apple syrup so that it liquefies. Spread this over the baking tins. Place the apple slices in the apple syrup. Prick the puff pastry slices with a fork. Lay them on top of the apple slices and tuck the excess puff pastry around the apple in the mould.

Bake the tarte tatin in the oven for about 20 minutes. Set the oven to 225°C for the last 5 minutes. Remove the tarts from the oven and let them cool slightly (no longer than 10 minutes). Place the plates on the mould and then turn over in one go. Be careful: the apple syrup is hot. Sprinkle the tarte tatins with icing sugar. Spoon a scoop of ice cream on top. Delicious with whipped cream. You will enjoy it!

More recipes?

MiniThis recipe is from: MASTERCLASS - DESSERTS | DANNY JANSEN | PUBLISHER CARRERA CULINAIR | ISBN: 9789048842285 | € 21.99

 

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