Mini Tarte Tatin

Yield: 12 mini tartlets Prep: 20-25 mins Cook: 18-22 mins Cooling: 5-10 mins

Ingredients

Prep apples:
Peel, core, and thinly slice apples. Optional: sprinkle with a pinch of cinnamon or a splash of vanilla/Calvados.
Caramel base:
In a skillet, melt butter and sugar over medium heat. Stir until golden caramel forms (about 5–6 mins). Pour evenly into a greased mini muffin tin (or use silicone).
Layer apples:
Place 2–3 apple slices over the caramel in each muffin well.
Top with pastry:
Cut puff pastry into 2-inch rounds. Place one on top of each tart, tucking edges slightly.
Bake:
Bake at 400°F (200°C) for 18–20 minutes, until pastry is puffed and golden.
Invert:
Cool 5 minutes. Place a tray on top of the tin and flip carefully to release tartlets upside-down (caramel on top).
Serve warm or at room temp.

Watch your caramel closely
Cook butter and sugar until just golden amber. Too pale = bland, too dark = bitter. Pull it early—it keeps darkening after heat is off.
Keep the puff pastry cold
Work quickly and keep pastry cold so it puffs properly. Chill cut rounds before placing over apples if needed.
Cut pastry slightly larger than the tin wells
So the pastry tucks down slightly around the apple—this gives a neat, sealed look when flipped.
Vent puff pastry lightly (optional)
A tiny poke in the middle can help steam escape and prevent sogginess.
Use a silicone muffin tin if possible
MUCH easier to release the tarts without sticking or breaking.