Individual Tarte Tatin | Guest Recipes | Nigella's Recipes (2024)

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  Small Batch Bakes

1. Preheat the oven to 200ºC (180ºC Fan) 400ºF, Gas Mark 6. Unroll the pastry and use a 10cm (4in) round cookie cutter to stamp out 2 circles. Refrigerate until needed. To make the filling, slice each apple quarter into 3 lengthways pieces. Place the butter in a small saucepan over a medium heat until just starting to bubble. Add the apples and lemon juice and cook for 2 minutes, stirring gently and frequently. Turn the heat off, place a lid on the pan and set aside for 3 minutes before tipping the apples into a bowl.
2. To make the caramel, clean the saucepan, then add the sugar, lemon juice and water. Swirl to combine – avoid stirring – and cook over a medium heat until the sugar has dissolved and the syrup has turned a rich amber colour. Don’t overcook, because the caramel will cook further as the tarts bake. Turn off the heat, add the butter and salt and stir to combine.
3. Divide the caramel equally between 2 x 9cm (3½ in) ramekins and, being careful not to touch the caramel with your fingers, add the apples, overlapping the slices tightly and neatly. Place the pastry circles on top of the apples and use a round-tipped knife to press the excess pastry down the insides of the ramekins. Pierce a couple of holes in the pastry, then place the dishes on a baking tray (cookie sheet).
4. Bake for 25 minutes, or until the pastry is golden. Remove from the oven and lightly compress the pastry by sitting a tin of chickpeas (or something similar) on top of each tart. Set aside for 5 minutes to cool slightly. To serve, run a knife around the inside of the ramekins to loosen the tarts, then carefully invert onto plates. Serve while still hot, with a generous scoop of vanilla ice cream.

1. Preheat the oven to 200ºC (180ºC Fan) 400ºF, Gas Mark 6. Unroll the pastry and use a 10cm (4in) round cookie cutter to stamp out 2 circles. Refrigerate until needed. To make the filling, slice each apple quarter into 3 lengthways pieces. Place the butter in a small saucepan over a medium heat until just starting to bubble. Add the apples and lemon juice and cook for 2 minutes, stirring gently and frequently. Turn the heat off, place a lid on the pan and set aside for 3 minutes before tipping the apples into a bowl.
2. To make the caramel, clean the saucepan, then add the sugar, lemon juice and water. Swirl to combine – avoid stirring – and cook over a medium heat until the sugar has dissolved and the syrup has turned a rich amber colour. Don’t overcook, because the caramel will cook further as the tarts bake. Turn off the heat, add the butter and salt and stir to combine.
3. Divide the caramel equally between 2 x 9cm (3½ in) ramekins and, being careful not to touch the caramel with your fingers, add the apples, overlapping the slices tightly and neatly. Place the pastry circles on top of the apples and use a round-tipped knife to press the excess pastry down the insides of the ramekins. Pierce a couple of holes in the pastry, then place the dishes on a baking tray (cookie sheet).
4. Bake for 25 minutes, or until the pastry is golden. Remove from the oven and lightly compress the pastry by sitting a tin of chickpeas (or something similar) on top of each tart. Set aside for 5 minutes to cool slightly. To serve, run a knife around the inside of the ramekins to loosen the tarts, then carefully invert onto plates. Serve while still hot, with a generous scoop of vanilla ice cream.