Salted caramel tart tatin
| Serves: | 6 |
| Cooking Time: | 15-20 minutes |
| Prep Time: | 20-30 minutes |
Ingredients
- 190 g Marshmallow frosting mix
- 12 Joya apples, peeled, cored and each cut into eighths
- 90 ml warm water
- 3 tsp rose water
- 1 tsp salt flakes
- 250 g white sugar
- 200 g Unsalted butter, plus extra for brushing
- 375 g All butter puff pastry
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Cooking Instructions
- To make the marshmallow frosting, add the rose water and warm water to the marshmallow frosting mix and allow to stand for a few minutes. Beat on high speed for 6-10 minutes until the mixture becomes thick and fluffy. Set aside.
- Preheat the oven to 220ºC. Brush 6 cups of a non-stick muffin tray with melted butter. The muffin cups should be approximately 7 cm in diameter.
- Lay the puff pastry sheets flat and cut out 6 circles approximately 8 cm in diameter.
- In a large frying pan, sauté the apple wedges in 100 g of butter until tender. This can be done in batches if necessary.
- Arrange the apple wedges in circles in the bases of the buttered muffin tray cups, packing them until very full as the apples will shrink while they cook.
- Place the remaining 100 g of butter and sugar in the frying pan and cook until starting to caramelise to a golden toffee colour. It is not an issue if the mixture separates as it will re-combine when baked.
- Add the salt flakes and stir to combine.
- Pour the toffee mixture over the apples, setting some of the toffee mixture aside for drizzling.
- Place a disk of pastry over each muffin cup and press down lightly to secure them.
- Bake at 220ºC for 10 minutes and then at 180ºC for another 10 minutes or until the pastry is cooked.
- Turn the tarts out and serve them apple side up with a dollop of rose marshmallow frosting. Garnish with rose petals and fresh raspberries.
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