Individual Maple Apple Tatins
- 8 ounces all-butter puff pastry (227 grams) (homemade, page 101, or store-bought)
- 1/2 cup confectioners sugar (2 ounces, 57 grams)
- 1/2 cup granulated sugar (3.5 ounces, 99 grams)
- 7 tablespoons unsalted butter, softened (3.5 ounces, 99 grams)
- 1/2 cup maple syrup (3.5 ounces, 99 grams)
- 6 Golden Delicious, Mutsu, or Granny Smith apples, peeled, cored, and cut into eighths (3 pounds, 1.36 kilograms)
- Baking Sheet
- 6 (8-ounce) ramekins
- 9-by-13-inch baking pan
- Position a rack in the center of the oven and preheat to 375F.
- Roll out the puff pastry to 1/8 inch thick and prick it all over with a fork.
- Cut out six rounds a little larger than a 6-ounce ramekin diameter.
- In a small bowl, combine the sugars.
- Sprinkle them evenly over the puff pastry rounds, then transfer the rounds to a baking sheet.
- Bake the rounds on the center rack until golden brown, about 20 minutes.
- If the sugar is not completely glossy, put the pastry under the broiler for a few seconds.
- Grease six 8-ounce ramekins with 1/2 tablespoon butter each.
- In a large saucepan over medium-high heat, bring the maple syrup to a boil.
- Reduce the heat and simmer vigorously until the mixture reduces to a thick, molasses-type consistency, about 10 minutes.
- Add the remaining 4 tablespoons ( 1/2 stick) butter and bring the mixture to a boil.
- Remove from the heat and divide the syrup mixture among the greased ramekins.
- Arrange the apple pieces in the ramekins, packing them in tightly.
- Place the ramekins in a baking pan and pour hot water into the pan to come halfway up the sides of the ramekins.
- Cover with aluminum foil and bake on the center rack until the apples are easily pierced with a fork, about 40 minutes.
- Uncover and bake for another 15 minutes to add color.
- Remove the baking pan from the oven, and then transfer the ramekins to a dish towel spread out on the countertop.
- Place the baked puff pastry rounds on top of the apples-you will have to crush them a little to make sure they lie flat-and carefully invert each hot ramekin onto a plate to serve.
- Serve warm.
- To give the tatin that shiny brulee surface, sprinkle the apples on the top of the inverted tart with sugar and brown with a blowtorch.
butter, confectioners sugar, sugar, unsalted butter, maple syrup, golden delicious, baking sheet, ramekins, baking pan
Taken from www.cookstr.com/recipes/individual-maple-apple-tatins (may not work)