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| Pies, Tarts, Tartlet, Flan Pans | ||
Preheat the oven to 450 degrees F. Take granulated sugar and carmelize it on the stove in a heavy saucepan. Remove from heat, and pour about 1 to 2 tablespoons in the bottom of non-stick tartlet molds or mini tarte tatin pans (amount of sugar will depend on diameter of molds). Swirl, if necessary, to coat the bottom evenly. Layer the fruit in a circular pattern, tucking in the ends to create a pattern. Leave enough room for the puff dough. If the fruit is very hard, bake for about 8 to 12 minutes to soften the fruit, otherwise, dot the tops of the fruit with softened butter, and shake some granulated sugar over the tops. Cut out rounds of puff dough the same diameter as the tartlet molds, and cover the fruit with it. Place the mold pans on a sheet pan, and place a second empty sheet pan on the rack underneath to catch any drips. Bake for about 20 minutes, or until the fruits has cooked and the puff pastry has risen and is golden brown. Remove the sheet pan from the oven and set on a cooling rack to rest for about 2 minutes. If they are unmolded too soon from the oven they will fall apart and if they are cooled too much they will stick to the pan. Take a mini tart pan and separate the edges from the puff dough with a sharp paring knife. Invert to remove.
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Copyright is held by Renee Shelton, Beach Cuisine Inc, or by respective owners.
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