Tarte Tatin

This summer some of my friends came home to have dinner together. Everyone had to bring something delicious and I went for those mini Tatins. We had a lovely evening chatting and sharing our tasty creations. Here goes the recipe of this cute little pie.

To make 6 mini Tatins, you'll need:

-7 Granny Smith apples
-80 gr butter
-180 gr suggar
-1 puff pastry (available at main supermarkets)
- THAT'S ALL!:)

Peel the apples and cut each one in eight parts. Grab a big pan and slowly melt the butter. After that, add the apples and throw the sugar.

Now we have to simmer them. It is very important to stir carefully because it will get soft and we want to keep their shape. No hurries! We want a slowly cooking until it looks caramelized like this:

Mmmm...yummy!
Try one (ooonly one) and if it's smooth and tastes like the perfect mixture of sour and sweet, our apples are ready. Let's move on, fill the cooking molds with care and above all, don't smash them. If we try to keep their shape it will look pretty nicer after.

Pastry's time. Extend it and cut 6 circles, they should be a little bigger than the cooking molds. (That day I only could fit 5 though..)

Put the pastry circles on top of every mini Tatin so it gets completely covered. A finger may be helpful. Oops!

They need about 30 mins in the oven at 180º, BUT before you have to pinch a little bit the pastry with a fork. This is to avoid a huge growth... as it happened to me that day...

Beginner's mistake... I know... we were looking for a flat surface instead of that fluffy dented one. However, the flavor was sooo good, as I expected:)
It's better to serve them still a little bit hot so they are in their best moment.
Easy peasy.

And enjoy!