Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Mini Tartes Tatin with Caramel Sauce



Posts : 18048
Thanked : 883
Join date : 2013-01-12

Mini Tartes Tatin with Caramel Sauce

Post by Lobo on Thu 21 Jan 2016, 12:42 am

Mini Tartes Tatin with Caramel Sauce

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 8
Essentially an upside-down apple tart, tarte tatin is one of the best-loved French desserts, and for good reason. Here, using purchased puff pastry makes it simple to assemble individually sized tarts, which are drizzled with a decadent homemade caramel sauce. If you like, serve the tarts with a dollop of vanilla ice cream or crème fraîche as well.

  • Printer Friendly Version

  • 99


  • 3 Tbs. unsalted butter
  • 4 Granny Smith apples, peeled, cored and halved through the stem end
  • 1 sheet frozen puff pastry, thawed
  • 1 cup (8 fl. oz./250 ml) caramel sauce, plus more for drizzling

Related Recipes

  • Caramel Sauce >


Preheat an oven to 375­°F (190°C). Line a baking sheet with parchment paper.

In a large sauté pan over medium heat, melt the butter. Once the butter has melted, add the apple halves to the pan, cut side down. Cover and cook just until the apples have begun to soften, 5 to 7 minutes.

While the apples are cooking, on a lightly floured surface, roll out the puff pastry into a 16-inch (40-cm) square. Using a 4-inch (10-cm) tartlet pan as a template, use a paring knife to cut out 8 rounds of pastry, transferring them to the prepared baking sheet as they are cut out.

To assemble the tarts, spread 2 Tbs. of the caramel evenly on the bottom of a 4-inch (10-cm) tartlet pan. Place an apple half, cut side down, in the tart pan, and then cover the apple half with a round of puff pastry. Repeat with the remaining caramel, apples halves and pastry rounds to assemble 8 tarts total.

Transfer the tart pans to a baking sheet and bake until the pastry is puffed and golden brown, 15 to 18 minutes. Transfer to a wire rack and let cool for 5 minutes. Invert the pans onto the rack and remove. Let the tarts cool another 10 minutes before serving with additional caramel drizzled on top. Serves 8.

Williams-Sonoma Test Kitchen

    Current date/time is Fri 09 Dec 2016, 3:12 pm