Mini Apricot Tartes Tatin Food

MINI APRICOT TARTES TATIN

Steps:

• Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
• Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
• Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.

APRICOT TARTE TATIN

Steps:

• For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don't stir the sugar but swirl it around the pan every now and then.
• Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don't dream of tasting it.
• Continue stirring for 2-3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it.
• Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape.
• Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan - don't forget - it will be very hot.
• Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate.
• Serve warm with crème fraiche or ice cream.

APRICOT TARTE TATIN

Steps:

• Place the flour, butter and salt in a food processor. Pulse until the mixture resembles fine bread crumbs, then add 2 tbsp (25 mL) ice water. Continue to pulse just until the pastry comes together. Turn the pastry onto a floured surface and form into a ball, flatten, then wrap in plastic wrap and refrigerate for 30 minutes.
• Place the pastry on a floured surface and roll into a 10-inch (25-cm) circle, place on a baking sheet and refrigerate until ready to use.
• Preheat the oven to 425°F (220°C).
• Place the sugar in an ovenproof 9-inch (23-cm) frying pan. Add ½ cup (125 mL) water and place over low heat. Stir until the sugar dissolves then increase the heat to high and cook without stirring until the mixture turns a medium caramel colour. Carefully shake the pan from time to time so that the sugar caramelizes evenly.
• Remove the pan from the heat and very carefully place the apricots, cut-side down, in pan, forming tight concentric circles. Remember the caramel is very hot.
• Once the caramel has stopped bubbling, place the pastry on top of the apricots, tucking in the edges. (The warmth of the pan and fruit will soften the pastry.) Place the pan in the oven and bake for 10 minutes. Lower the oven temperature to 350°F (180°C) and continue to bake for another 10 minutes or until the pastry is puffed and lightly browned. Some caramel will bubble up over the pastry.
• Remove the tart from the oven, remembering the handle is very hot, and let it sit for at least 15 minutes before turning the tart out. Make sure the edges of the pastry are loose, then place a large plate with a lip over the pan and quickly flip the tart and plate over.

APRICOT & ALMOND BISTRO TART

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
• Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.

GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)

Steps:

• To Prepare Crust:.
• In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.
• Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
• Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
• Preheat oven to 350°F.
• To Make Filling:.
• In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.
• Spoon filling mixture into each crust.
• Pit and slice apricots. Arrange apricot slices over the top of each tart.
• To make glaze, mix apricot jam with a little water, brush over tops of fruit.
• Bake for 18 to 20 minutes or until lightly browned.
• Dust tops with icing sugar while still warm.

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY

Steps:

• To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
• In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
• Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
• Cut puff pastry into circles to fit just within the top of your muffin tin.
• Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
• Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
• Enjoy!

APRICOT TARTE TATIN

Steps:

• Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
• Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
• Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
• Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
• Preheat oven to 425 degrees.
• Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
• Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.

UPSIDE-DOWN CARAMELIZED APRICOT TART

Steps:

• Position rack in center of oven and preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
• Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet. Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.