Apple Tarte Tatins with Home Made Puff Pastry
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1/2 batch of puff pastry rolled out (see below) or 2 sheets ready made puff
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2 small Granny Smith apples, peeled and cored and sliced into 6 slices each
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50g butter
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50ml honey or your favourite syrup (I used a Serendipity Orange Blossom & Vanilla Syrup)
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12 hole muffin tray (the base of the holes should be roughly the size of your apple's circumference) buttered
Step 1 - Preheat oven to 180C/350F. Cut out 12 rounds of pastry with pastry cutter that fits the muffin holes. Place pastry rounds in the fridge.
Step 2 - In a large saucepan melt the butter and syrup and cook on medium until thickened and combined. Add the apples and cook for about 5 minutes.
Step 3 - Carefully place one piece of apple in each muffin hole. Cook syrup until it gets darker and distribute syrup in the pan over each one. Then place the pastry on top and gently push down on top of the apple (not too hard). Bake for 15 minutes.
Step 4 - When done, rest for 2 minutes and then flip them out of their holes gently! Don't let them rest too long or they'll stick to the pan a bit too steadfastly.
Adapted from Donna Hay
Home made butter puff pastry
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7 Tbps (100g) unsalted butter, melted, cool to room temperature
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4 cups (500g) plain flour
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2 1/2 tsps salt
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about 1 cup (220g) water
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1 1/4 cups+ 1 1/2 Tbps (300g) best unsalted butter, cut into 1/2-inch cubes, frozen
Step 1 - Combine melted butter, flour, salt and water until a dough is formed. Add in frozen butter cubes, make sure they're evenly distributed throughout the dough as much as you can. Shape dough into a rough 8" x 10" x 1" (thick) rectangle, wrap it in plastic and rest in fridge at least 1 hour, max. 12 hours.
Step 2 - Lightly flour the work table, roll dough to 10" x 23" rectangle, fold the short sides to the middle (the book fold) and then fold one half over the other half. Rest for 1 hour. During rolling, don't add to much flour as that toughens the pastry. Whenever you feel the dough sticky, chill in fridge and let it get harden again. And anytime the dough refuses to spread out, also, rest it in fridge for 15 minutes or so; the gluten in dough will be relax again.
Step 3 - Repeat this folding process 2-3 more times. Rest overnight or for an hour before using.
Puff pastry recipe from Kitchen Unplugged