This month my book club read The Elegance of the Hedgehog. A story that takes place in France  (it was actually written in French and then translated to English).  As host I was in charge of provided a few snacks and the girls were in charge of the wine.  Cheese is usually the main part of the menu, but being addicted to sweets I could not resist baking a little something.  What better menu item then Tarte Tatin!!!  It is French and I could use some of the fabulous local apples I have been accumulating.

For some reason I was always under the impression that this was a difficult pastry to make.  It wasn’t until one of my pastry classes that I realized that it may be easier than Apple Pie!  I took the help of some frozen puff pastry dough for this.  I only make my own for special occasions i.e. holidays or when feeding other pastry professionals.  I also decided to make it even more exciting by making individual tarts.  The result was something warm, festive and oh so yummy!!! What I love is how well the flavor of the apples is highlighted, with only 3 other ingredients it is hard to cover up.  Below is the very simple recipe and I guarantee they will be a hit.

Individual Tarte Tatin

1 sheet frozen puff pastry, thawed

4 apples (gala are my favorite)

1/2 cup sugar

1/2 stick of butter

Spray a 12 cup muffin pan and preheat oven to 350.  Peel and chop apples (1/2 inch cubes or slices).  Place butter in a non stick pan over med. heat, when melted tilt pan to coat bottom.  Sprinkle the sugar over the butter and remove from heat.  Add apples and spread out in one layer.  Put pan back on medium heat and cook until sugar becomes a dark brown/amber color and it is bubbling up around the apples.  Stir with a rubber spatual to coat.

Spoon apples into sprayed muffin tins, dividing evenly and arranging as needed.  Place puff pastry sheet on floured surface and cut into 12 squares.  Place squares over the apples tucking the corners towards the bottom and covering apples completely.   Put in oven and bake till the pastry is golden, about 15 min.  Remove from oven and allow to cool for about 10 min.  Invert onto platter.  Any apples that have stuck to the bottom can be spooned out and replaced.  Sprinkle with a little cinnamon and enjoy 🙂