3 apples, for one muffin tin's worth of apples, preferably Pink Lady or Braeburn
1 cup sugar (200 g)
2 tablespoons unsalted butter
1 teaspoon salt
½ lemon, juiced
1 sheet puff pastry
Special Equipment
large muffin tin
Nutrition Info
Calories 425
Fat 19g
Carbs 62g
Fiber 4g
Sugar 37g
Protein 3g
How to Make It
1. Step
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.
2. Step
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.
3. Step
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.
4. Step
Cut puff pastry into circles to fit just within the top of your muffin tin.
5. Step
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.
6. Step
Bake 14–20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
