For a delicious belly-warming treat this winter, try this French classic: Siúcra’s mini apple tarte tatin served with a dollop of cinnamon crème. The individual servings are perfect if you’re hosting a party or afternoon tea.
200g Siúcra Golden Granulated Sugar
60g butter, cubed
4 large apples, peeled, cored, and sliced
1 x 375g roll of frozen puff pastry, thawed
For the cinnamon crème:
220g crème frâiche
1 tsp vanilla extract
50g Siúcra Icing Sugar
1/2 tsp cinnamon
Preheat the oven to 190C/170C fan/gas mark 5. Whisk the Siúcra Golden Granulated Sugar and water in a small saucepan over a medium heat until the sugar dissolves. Once it has dissolved, stop stirring the mixture and leave it to cook for 10-12 minutes until it is a deep amber colour.
Carefully divide the mixture among the cups of a standard 12-cup muffin tin. Divide the butter among the cups. Add a few apple slices to each cup.
Roll out the pastry and use a biscuit cutter to stamp out 12 rounds that are slightly larger than each muffin cup.
Place the pastry circles over each cup, tucking them around the apples. Bake for 30-35 minutes until the pastry has puffed.
Meanwhile, beat all of the ingredients for the cinnamon crème until soft and fluffy. Refrigerate until needed.
When the pastries are done, use a spoon or palette knife to turn them out immediately onto serving plates. Serve the tartes warm with the cinnamon crème.
For more information on Siúcra products and recipes visit www.siucra.ie