Having ordered several pounds of apples a while back, we needed to get on using them! My daughter and I were “inspired by” (her more polite term for bastardization) a larger tart, but we decided to make individual tarts that could be frozen and baked later, mainly by hungry children after school.
- 1/4 c butter
- 1/2 c. sugar
- 4 apples, halved peeled and cored
- 1 sheet puff pastry
Pre-heat the oven to 400°.
Melt butter in a small pan, then add the sugar and cook until it is a nice dark brown.
Divide the butter mixture evenly among the ramekins, then place an apple half in each ramekin, cut side up.
Cut the puff pastry into eight squares and top each apple with a square of the puff pastry, tucking the corners into the dish.
Frozen or fresh, they baked for 25 minutes, until the pastry is golden brown. When finished, place a plate or dish over the ramekin and carefully invert, so the tart falls onto the plate.
You get a little tart with an apple mound on top!