After making the sweet potato tart tatin, I still had some leftover puff pastry, and decided to try to make mini apple tarts using the same technique.
Really, the only deviation from the original recipe was using apples instead of sweet potatoes, and of course proportionally reducing the amounts since I only had 1 large apple to work with.
I used golden delicious apples, because I read somewhere that they are the best apples for pies. I baked them in a standard cupcake tin which turned out to be perfectly sized for individual tartlets. I tossed the apples in some cinnamon, sugar, nutmeg and cornstarch (to soak up the juice which comes out of the apples during baking so it didn't turn out too runny and ruin the pastry) before placing them over the caramel sauce. I waited a little longer to take the caramel off the burner this time, and it had a noticeably deeper caramel flavor than the previous attempt, which I liked. I also made sure to add just enough butter and stopped just before it stopped incorporating completely, and it seemed to work out. I also threw in some leftover nuts and cranberries to give some variety.
Here's a pic of one from the side so you can see how the fruit and pastry were layered.
I think I am now officially obsessed with puff pastry and caramel sauce.
I'm inspired to make my own puff pastries now!! Maybe a simplified roll-up almond/pinenut/honey puff pastry, like baklava except less time consuming.
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