Apple Tarte Tatin Turnovers
 
 
Sweet caramelised apples scented with cinnamon, wrapped in crisp, buttery puff pastry.
Author:
Serves: 8
Ingredients
  • 3 medium-sized green apples
  • ½ cup (110g) caster sugar
  • 3 tbsp water
  • ½ tsp cinnamon
  • pinch of salt
  • 1 pound puff pastry (or two 8inch/20cm square sheets)
  • 1 egg, beaten
Instructions
  1. To make the tarte tatin filling, peel and dice the apples into roughly ½ inch/1 cm pieces.
  2. Place a large, heavy based saucepan onto a medium heat and add the sugar and water to the pan. Cook over a medium heat, until the sugar melts and turns to an amber caramel - you can swirl the pan, but do not stir.
  3. Once an amber caramel is reached, carefully add the apples and cinnamon to the pan (the caramel is VERY HOT, please be careful!).
  4. Cook the apple pieces for five minutes, or until they are just tender, and then set the pan aside to cool for at least 15 minutes. The apples will look translucent and dark brown.
  5. Preheat the oven to 375F/180C.
  6. Roll out the pastry, and cut out eight 4.5inch/12cm squares.
  7. Divide the apple equally between the squares, then use a pastry brush to paint a little beaten egg around the edges of each pastry square.
  8. Fold the pastry over to enclose the filling, and press the edges gently together.
  9. Place the turnovers onto two lined baking sheets, with plenty of room between them.
  10. Bake for 20-25 minutes or until dark golden brown and crisp.
  11. Leave to cool briefly, and eat hot, warm or cold. Bon appetit!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/04/apple-tarte-tatin-turnovers.html