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Mini Tarte Tatin

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From@natashas_baking
dessertbakingfrench

Ingredients

  • Laminated croissant dough
  • Ribbon-sliced apples
  • 3 tablespoons water
  • 1/2 cup sugar
  • 3 tablespoons unsalted butter
  • Sugar for sprinkling
  • Vanilla ice cream, to serve

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Method

Apple and dough amounts aren't stated in the source.
  1. Give the laminated dough one double fold and one single fold, roll to 8 mm thick, cut 10 cm circles, and let them proof.
  2. Slice the apples into ribbons and roll them into rolls.
  3. Melt the sugar and water together, cooking until amber, then stir in the butter until fully incorporated.
  4. Line 8 cm molds with foil, spoon 1 tablespoon of caramel into each, and set an apple roll inside.
  5. Bake for 30 minutes at 375°F.
  6. Lift the apples from the molds and place them on the proofed pastry circles, with a sprinkle of sugar on top.
  7. Bake for 18 minutes at 375°F, then serve with vanilla ice cream.