Individual Upside-Down Apple Tarts
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
52
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat over to 450°F
2
9 In a dry heavy saucepan (about 1-quart capacity) cook sugar over moderate heat, undisturbed, until it begins to melt
3
Continue cooking sugar, stirring with a fork until it is melted and then swirling pan, until it is a deep-golden caramel
4
Pour caramel into four 6-ounce ramekins (3 1/4 to 3 1/2 inches in diameter)
5
Peel and cut 1 apple into 5 wedges and core wedges
6
Put wedges back together to re-form apple shape and stand upright, stem end down, in a ramekin (wedges will protrude over rim)
7
Repeat procedure with remaining apples
8
Cut butter into 4 pieces
9
Put 1 gingersnap, broken into 4 pieces, in center of each re-formed apple and top with 1 piece of butter
10
Arrange ramekins in a shallow baking pan and bake apples in middle of oven 45 minutes
11
While apples are baking, halve puff-pastry sheet crosswise and then lengthwise to make 4 nearly square pieces and chill, wrapped in plastic wrap
12
Remove baking sheet with ramekins from oven and drape a piece of puff pastry over each apple (edges of pastry will extend beyond rims)
13
Return pan to oven and reduce oven temperature to 350°F
14
Bake tarts 20 to 25 minutes, or until pastry is puffed and golden brown
15
Remove tarts from oven
16
Invert heatproof dessert plates over ramekins and invert tarts carefully onto them
17
Preheat over to 450°F
18
9 In a dry heavy saucepan (about 1-quart capacity) cook sugar over moderate heat, undisturbed, until it begins to melt
19
Continue cooking sugar, stirring with a fork until it is melted and then swirling pan, until it is a deep-golden caramel
20
Pour caramel into four 6-ounce ramekins (3 1/4 to 3 1/2 inches in diameter)
21
Peel and cut 1 apple into 5 wedges and core wedges
22
Put wedges back together to re-form apple shape and stand upright, stem end down, in a ramekin (wedges will protrude over rim)
23
Repeat procedure with remaining apples
24
Cut butter into 4 pieces
25
Put 1 gingersnap, broken into 4 pieces, in center of each re-formed apple and top with 1 piece of butter
26
Arrange ramekins in a shallow baking pan and bake apples in middle of oven 45 minutes
27
While apples are baking, halve puff-pastry sheet crosswise and then lengthwise to make 4 nearly square pieces and chill, wrapped in plastic wrap
28
Remove baking sheet with ramekins from oven and drape a piece of puff pastry over each apple (edges of pastry will extend beyond rims)
29
Return pan to oven and reduce oven temperature to 350°F
30
Bake tarts 20 to 25 minutes, or until pastry is puffed and golden brown
31
Remove tarts from oven
32
Invert heatproof dessert plates over ramekins and invert tarts carefully onto them
33
Serve tarts warm with whipped cream or ice cream
34
Serve tarts warm with whipped cream or ice cream