Mini stone fruit tarte tatins

Mini stone fruit tarte tatins

Mini stone fruit tarte tatins

MAKES 6 PREP + COOK TIME 50 MINTUES

1 cup (220g) caster sugar

¼ cup (60ml) water

40g unsalted butter, chopped

3 medium ripe firm stone fruit, halved and stoned

375g roll All Butter Puff Pastry, thawed thick cream, to serve

1 Preheat oven to 220°C (200°C fan-forced).

2 Place sugar and water in a small saucepan over low heat, stirring to dissolve the sugar. Increase heat to medium-high, cook without stirring for 6 minutes or until a deep golden caramel. Remove from heat and immediately add butter, carefully stirring to combine.

3 Divide caramel between the holes of a 6-hole ¾-cup (180ml) greased Texas muffin pan.

4 Place the stone fruit halves, cut-side down, into each pan hole on top of the caramel.

5 Cut puff pastry into 6 x 10cm rounds. Position pastry circles on top of fruit. Using a butter knife, tuck the edges of the pastry around the fruit.

6 Place muffin pan on an oven tray. Bake for 25 minutes or until puff pastry is a deep golden brown.

7 Remove from the oven, cool for 5 minutes. Using a small sharp knife, cut around the pastry edges, gently loosening any that have become stuck.

8 Place a baking-paper-lined oven tray on top of the muffin pan, baking-paper-side down, then carefully invert the muffin pan, letting the pastries gently slide out. Allow any excess caramel to drip off.

9 Serve warm drizzled with any excess caramel and the thick cream.