Ingredients
6
6 servings
- •3 apples, for one muffin tin's worth of apples, preferably Pink Lady or Braeburn
- •1 cup sugar
- •2 tablespoons unsalted butter
- •1 teaspoon salt
- •½ lemon, juiced
- •1 sheet puff pastry
- •large muffin tin
Instructions
- To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You’ll need one apple for every two tarts.
- In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You’ll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
- Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5–10 minutes until tender, flipping once.
- Cut puff pastry into circles to fit just within the top of your muffin tin.
- Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
- Bake 14–20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 425
- Carbohydrate: 62g
- Fat: 19g
- Fiber: 4g
- Protein: 3g
- Sugar: 37g
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