My mini apple tart tatin

Makes 2 Tarts


  • 1 medium sized pink lady

  • 120g sugar

  • 60g water

  • 1 egg

  • 125ml full fat milk

  • 100g sugar

  • 5g cinnamon

  • 2g mixed spice

  • 5g cold butter

  • 10g flour

  • Half of my puff pastry recipe (on website)



1. In a small pot, make a caramel by adding 120g sugar and 60g water and put on medium heat. Do not stir the mixture however you can swirl it around as it becomes more golden in colour. Once the caramel has reached a deep golden colour, pour the mixture onto a silpat mat (or any other non-stick surface) and allow to harden.

2. Once hardened, break up and blend into a fine powder. Leave to one side.

3. Preheat oven to 175C. Using a very sharp knife, cut your apple in half and then cut very thin slices out of each half. Cut each thin slice in half again along the core.

4. Line a baking tray with baking paper, and sprinkle 2 separate layers of caramel powder in the shape on an 8cm circle.

5. Take your apple slices on a separate surface and cover each slice in the caramel powder. Layer your slices in the shape of a tight rosette, starting with the largest apple half first and ending with the smallest in the center. It is important to use all of your apple becasue the apple shrinks quite a lot in the oven. Sprinkle the remaining powder over the rosette.

6. Using an offset spatula, pick up each rosette and place it on the circle of powdered sugar you have just created and bake in the oven until golden brown and the apple has flattened significantly.

7. Take apples out and leave to one side until use. Reserve all the juices from the apples for the creme pat.

8. Begin your creme pat by warming up your milk to scalding with all the apple juice remains as well as the cinnamon and mixed spice.

9. In a separate bowl, whisk your eggs, flour, and sugar.

10. Once your milk has reached scalding, temper the milk into your egg mixture in thirds and then place this back into the pot you used for the milk on a medium heat. Constantly whisk this mixture and allow to boil for 3 minutes to pasteurize as well as cook out the flour.

11. Take custard off the heat, whisk in butter and contact wrap until use.

12. To make your puff discs preheat oven to 220C, and roll your puff out to 3mm thickness and then cut 2 8cm circles out.

13. Place discs on a lined baking tray and place a silpat mat on top of the discs, or a baking sheet followed by another baking tray. This is to avoid the puff from rising too much in the oven.

14. Bake for 20-30 mins or until deep golden brown.

15. To assemble: take your puff pastry disc, layer as much creme pat as desired and place apple rosette ontop. Place in a 140C oven to heat up slightly.

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