Last week we had the pleasure of welcoming Peggy who shared her Pulla recipe (traditional Finnish cardamom bread). Today I’m delighted to introduce you to Yolene from Creme de Citron. Yolene is also Europe in a Box’s photographer. I’m very pleased and excited for Yolene to be our second guest blogger in our “European Recipes” blog series! Yolene is sharing today her delicious Apple and Macadamia Mini French Tarte Tatin recipe.
Apple and Macadamia Mini Tarte Tatin
Ingredients (makes 10)
- 2 apples (300 to 350 g – cut in small cubes)
- 30 g chopped macadamia nuts
- 100 g caster sugar
- 50 g unsalted butter
For the dough
- 100 g plain flour (plus extra for dusting)
- 50 g cold unsalted butter (cut in cubes the size of small peas)
- 25 g cold water
- 1 pinch salt
1. To make the dough, put the flour, salt and butter in a small salad bowl. Mix with your fingers until you get a fine crumb. Make a well in the centre and pour in the cold water. Knead the ingredients together, shape the dough in a ball and wrap in clingfilm. Leave to rest in the fridge for at least one hour.
2. Take the dough out, knead it gently with the heel of your hand. Dust a large flat surface, roll out the dough (about 3 or 4 mm thick) and cut out round shapes (8 cm diameter). Place the round shapes on a plate and leave in the fridge while preparing the apple and macadamia filling.
3. Preheat the oven to 180ºC. Get a muffin tray ready. Put a medium size frying pan over high heat. Add the sugar and butter in the pan. Once the butter has melted, stir well with a wooden spoon. Stir every now and then for 5 minutes until you get a lovely dark caramel in the pan. Reduce to medium heat and add the apples. Coat well with the caramel and stir for 5 minutes. Add the chopped nuts and cook for another 5 minutes, keep stirring every now and then.
4. Divide the caramelised apples and macadamia nuts between 10 of the muffin cups. Cover with the little discs of dough and push the edges in delicately with your fingers. Place on the middle shelf of the oven and bake for 15 to 20 minutes (until the pastry is golden and the caramel is bubbling on the sides. Unmould the mini tartes tatins as soon as they are out of the oven to avoid having the caramel sticking in the bottom. To do so, use a tablespoon and turn the pastries one by one delicately onto a large plate.
5. Serve with a bit of whipped cream or some delicious vanilla ice cream. Bon appétit!
Thank you Yolene for sharing this delicious recipe with us! If like Yolene you would like to share your favourite European recipe, leave a comment below.
Copyright: the photo published in this post is the property of Yolene Dabreteau.