![Tartelette tatin](https://www.lesdelices31.fr/wp-content/uploads/2023/10/20231007_125841.webp)
Tartelette tatin made with
– sweet pastry
– cooked apple slices
– caramel
– a tuile
Material used
– Silikomart 6-cavity cylinder mould
– XiaoShenLu silicone lace mould
– A large mandolin
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/liste_course-1-e1665261078690.jpg)
Ingredients
For the caramel140g sugar
50g water
80g butter, cut into pieces
6 large Golden
For the sweet pastry140g flour
20g caster sugar
65g butter
A little egg yolk
1 pinch of salt
Cooking time
160°C
40 + 40 minutes
Tuile 25g sugar
12g flour
12g melted butter
15g egg white
The recipe
For 6 tartlets
For the caramel140g sugar
50g water
80g butter
Make the caramel in a saucepan with the water and sugar. Once it has a nice colour, turn down the heat and add the butter, cut into pieces, in batches. Mix and pour into the cavities of the silikomart cylinder mould.
![Tartelette tatin](https://www.lesdelices31.fr/wp-content/uploads/2023/10/20230923_180133.webp)
Use a mandolin to cut out large apples (Golden apples hold up well to cooking), then use a pastry cutter to cut them to the diameter of your mould cavity. Place them in your moulds on top of the caramel. Bake for 40 minutes at 160°C. Pack the apples when they come out of the oven.
![Tartelette tatin](https://www.lesdelices31.fr/wp-content/uploads/2023/10/20230923_172340.webp)
![Tartelette tatin](https://www.lesdelices31.fr/wp-content/uploads/2023/10/20230923_180256.webp)
For the sweet pastry140g flour
20g icing sugar
65g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, line with cling film and chill in the fridge. Roll out the pastry with a rolling pin and cut out using a cookie cutter to the diameter of your tin (the same one you used to cut out the apples). Place on top of the apples and bake for a further 40 minutes. Leave to cool slightly and remove from the mould.
![Tartelette tatin](https://www.lesdelices31.fr/wp-content/uploads/2023/10/20230923_183942.webp)
![Tartelette tatin](https://www.lesdelices31.fr/wp-content/uploads/2023/10/20230923_184307.webp)
![Tartelette tatin](https://www.lesdelices31.fr/wp-content/uploads/2023/10/20230923_192419.webp)
Tuile 25g sugar
12g flour
12g melted butter
15g egg white
Mix all the ingredients together. Line the silicone mould. I used a pear shape to match the size of my tartlet. Place in the oven at 170°C. Keep an eye on the baking time as it is very quick, 6 to 8 minutes. Turn out of the tin as soon as it comes out of the oven. Be careful, they harden very quickly. Immediately cut out the tuile with a pastry cutter before it hardens.
Place the tuile on the tartlet just before serving. I decorated it with a mint leaf. I poached a little milk chocolate to form the apple seeds in the holes and made little chocolate apple tails.