Posts Tagged ‘french’

Mini tarte tatin

January 25, 2011 Leave a comment
Tarte tatin

Mini tarte tatin

In a household of two you start re-inventing cakes and pies and creating all kinds of miniature delicacies. Otherwise you’ll just end up eating  huge quantities of sugar and fat just the two of you. Or at least that’s how we are with my boyfriend. A little while ago I decided to make tiny Tarte Tatins. I got the recipe from my friend Boris. Boris is French so you can consider this recipe original french cuisine :) Well.. almost anyways. The crust is different. Boris uses puff paste for the crust. I like both versions.

You’ll need tiny ovenproof casseroles.


  • 1 apple /person
  • plenty of butter for caramelizing the apples
  • sugar (1-2 tbsp per serving)
  • vanilla sugar (½-1 tsp per serving)

Crust (from the book Team Kitchen):

  • 4dl wheat flour
  • 125 g butter
  • 1 egg
  • (zest of 1 lemon)
  • 1½ dl sugar
  • 2 tbsp cold water

This recipe for crust is for a whole normal sized pie but since I don’t know how to properly split an egg, I’ve made a full portion and left the part I don’t need in the fridge and used it later. I put the lemon zest in parenthesis as personally I like my crust without it and also because the flavor intensifies in the fridge) but feel free to use it if you like the flavor. Making the crust is incredibly easy:

1) mix the ingredients (I add the water at the end) and leave the dough to cool in the fridge.
2) Roll the dough between two layers of plastic film.


  1. Slice the apples.
  2. Caramelize the sliced apples in plenty of butter. Use butter, no margarine. slowly you should see the butter becoming more and more golden brown and then the apples too.
  3. Sprinkle some sugar at the bottom of the casseroles (use enough of sugar! 1-2 tbsp per serving should do it). Then add a bit of vanilla sugar in each casserole (0,5-1 tsp each).  I even added a bit of it between the apple layers to add taste. You could also use vanilla powder to add taste between the apples.
  4. Set the caramelized apples tightly into the casseroles until the apple layer is about 2-3 cm high.
  5. Cover the apples tightly with a layer of crust. Tap the crust down with your fingers so that it sits close to the apple layer.
  6. Bake in 200°C until the crust becomes golden brown and done. Let the pies cool for a little while, then flip them upside down onto the serving plates.

Tarte Tatin is heavenly with some vanilla ice cream.