How to Make Mini French Apple Tarts – Simple and Delicious Mini Tarte Tatin

How to make Mini French Apple Tarts

• 1

  Sift and mix the dry ingredients

  Put 190g of cake flour, 80g of almond flour, 85g of brown sugar, 2g of baking powder, and 2g of salt into a bowl and mix well. Then sift this flour mixture again to make it smooth.

  Next, add 220g of peanut butter to the bowl, using a flat whisk to mix and mash the butter while combining the flour.

  Finally, use your hands to mix once more, gently kneading until the flour turns light yellow, slightly dry, and forms clumps, then wrap it tightly with plastic wrap and store it in the refrigerator.

  

  

  

  
• 2

  Brew the tea and prepare the apples

  Place about 1 tea bag into the strainer of the teapot. Pour about 50ml of boiling water into the pot, cover it, and steep the tea for 15 – 20 minutes to extract the flavor.

  Peel the apples, remove the core, and cut them into bite-sized pieces.

  Tip: If you prefer a stronger tea flavor, you can use about 2 tea bags.

  

  

  

  
• 3

  Sauté apples

  Place a pan on the stove, add 40g of unsalted butter and melt it over low heat.

  When the butter has melted, add 1/4 teaspoon of cinnamon powder and stir well.

  Next, add the apples and stir over low heat for about 5 minutes, then add about 35ml of tea into the pan, stir until the liquid in the pan evaporates, then turn off the heat, cover tightly and let the apples cool.

  

  

  
• 4

  Make caramel

  Place a pot on the stove, gradually add 120g of granulated sugar and 20ml of tea, and cook over low heat.

  Stir well until the sugar dissolves and continue cooking until the sugar turns a brown color, then turn off the heat.

  When the sugar is still hot, add 45g of unsalted butter, and use a flat whisk to stir until melted.

  

  

  
• 5

  Pouring and baking apples

  Preheat the oven to 190 degrees Celsius for 20 minutes to stabilize the oven temperature.

  Line the sides of the cake mold with parchment paper, then pour the caramel mixture into about 1/3 of the mold.

  Next, tightly arrange the sautéed apple slices in the mold and bake at 180 degrees Celsius for 15 minutes.

  After about 15 minutes of baking, take the apple mold out, flip the apple slices, and press down gently to soak the melted caramel evenly. Then return it to the oven and bake at 170 degrees Celsius for another 20 minutes.

  

  

  

  
• 6

  Baking Apple Pie

  After baking the apples twice, take the pie dough out of the refrigerator. Scoop about 3 – 4 tablespoons of dough into the apple mold, spread it evenly, and press lightly to secure the dough.

  Finally, put the mold back into the oven, and bake at 170 degrees Celsius for 30 – 35 minutes to complete.

  Let the pie cool, then place it in the refrigerator for about 2 – 3 hours, and then enjoy!

  

  
• 7

  Final Product

  The apple tart has a fragrant buttery aroma, with sweet and crispy apple pieces soaked in sweet caramel sauce. Notably, the apples retain a moderate crunch, paired with a crispy, flaky tart crust that is rich and buttery. The pie tastes even better when served with vanilla ice cream, which helps balance the richness!