Mini 'Tatin' Apple Tart by Chef Ricardo Larrivee

Taken from Astroview September 2011

Taken from www.foodnetwork.ca

Ingredients:

• 130 gm puff pastry
• 1 cup sugar
• 1/2 cup water
• 4 apples, peeled, seeded and cut in 3/4 inch cubes

Method:

1. Place rack in the center of oven. Preheat oven to 200'C. Butter 6 ramekins or a six-cup muffin tin
2. Roll out the pastry. Then using a cutter of the same diameter as the tin or ramekins, cut out 6 circles. Place on a sheet and refrigerate
3. In a skillet, bring to boil the water and sugar until the sugar starts browning. Add the apples and let it simmer for 10 mins, stirring frequently
4. Put the apples and syrup evenly in the muffin tin or ramekins
5. Next, place the pastry over the apples and bake for 15 to 20 mins until the pastry is golden
6. Let this cool for 2 mins before removing it from the tin or ramekins
7. Serve hot with vanilla ice-cream and caramel if desired 

Note: If tarts are baked in ramekins, remove and place directly in plates

You can also view it here:
http://www.foodnetwork.ca/recipe/mini-tatin-apple-tarts-with-caramel/7888/