Posted by Grace Massa Langlois on Friday, 30th November 2012

Crazy, busy week, I felt like I barely had enough time to breathe! But, I didn’t want to let a week go by without posting, especially since we’re heading into the holiday season. Everyone is so busy at this time of the year so I thought it best to share a quick and easy dessert that delivers on flavour and texture in a big way, Apple Tarte Tatin.

A close up photo looking down on Mini Apple Tarte Tatins.

I serve these upside-down caramelized apple tarts warm usually with sweetened cream or ice cream. Since the holiday season is almost here I thought I would serve them with an extra luscious topping, Calvados Cream. Calvados and apples is a match made in heaven. The soft peaks barely hold their texture when they meet the piping hot, buttery caramel; it’s indulgence at its best.

A photo of two Mini Apple Tarte Tatin on blue dessert dishes with dessert spoons and white cloth napkins.

The tart Granny Smiths were the perfect contrast to the sweeter caramel. Usually I prepare caramel with white sugar but I wanted a slightly sweeter, darker and richer looking caramel so I prepared it with mostly brown sugar. And let me tell you this, if the trickles of dark elixir dripping off the apples isn’t enough to tempt your guests, one taste will have them begging for more, unbelievably good especially with the hint of cinnamon and vanilla!

A photo of a turned out Apple Tarte Tatin displayed on wire rack lined with parchment paper displayed with mini skillet in behind.

Initially I was only planning on preparing four tarte tatins, one for each of us and an extra one for good measure. Luckily I thought better of it because by noon they were all gone.

A close up photo looking down on a mini Apple Tarte Tatin dessert on a white dessert dish with yellow acrylic spoon.

Normally tarte tatin isn’t the type of dessert I would serve at a cocktail party but after making the smaller ones for the first time today I’m thinking, I should’ve been. They can be prepared ahead of time like many appetizers and popped in the oven just before serving. And if you couldn’t spare the oven for the 35 minutes baking time you could bake ahead and merely rewarm.

A photo of two Apple Tarte Tatin desserts on blue dessert dishes with dessert spoons.

One thing is for certain, the aroma of baked apples, cinnamon and caramel escaping from the oven would be quite the tease and I’d be very surprised if any of your guests could resist the temptation of a tray filled with warm, two bite, sticky caramel and apple on a bed of flaky pastry desserts.

A photo of Mini Apple Tarte Tatins randomly displayed on a sheet of parchment paper.

The mere thought of them makes my mouth water; I wish I’d made more.

A photo of Mini Apple Tarte Tatin topped with Calvados Cream on double stacked blue dessert dishes with spoon and white cloth napkin.

Happy weekend!

A photo of three mini Apple Tarte Tatins with Brown Sugar Caramel on parchment squares displayed in a row on a black slate board.

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Comments (1)

One Response to “Mini Apple Tarte Tatin with Brown Sugar Caramel and Calvados Cream”

  1. shoop exhale Says:

    Hi, Miss Grace. We’ve got a lot of apples right now and nobody even seems to have an interest on eating or just looking at them. I thought I’d try to make these one since they look so good and mouth-watering. Can I change apple juice instead of calvados? Thanks a lot and I’ll be waiting for your reply.

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