4 medium sized apples
8 tsp birch sugar (xylitol) or demerara
lemon juice from ½ lemon
1/2 tsp salt
1 tbs butter
½ lb (200g) soft butter
½ cup demerara or birch sugar (xylitol,erythrol)
1 tsp vanilla
1 tsp salt
2 cups flour
The salty sweet taste of the caramel in this tartelette it the most incredible one can imagine. Adding salt to the caramel increases its sweetness. My favorite salted caramel taste is in Laduree macarons. Every time in Paris this the maron I am buying there.
What more, these Tatins were made in individual form, like single portions and instead of baking them under puff pastry (which is its easier version) I suggest these be baked under sable Breton, which is also slightly salty.
The salty, caramely and buttery taste is reaped all over the cakes. Pure heaven.
Peel the apples and remove core, cut in half and place in water acidulated with lemon juice. Dry the apples, season them with sugar of your choice, more lemon juice and salt. Place in well buttered ramekins. Place more butter on top of the apples and bake in the oven until golden in 325 degrees F, for half an hour or so.
In the meantime mix the butter with sugar until light and fluffy. Mix in salt, vanilla and flour. Mix everything until well combined. Form the dough into a roll about the diamater of the ramekins.Roll in a foil and place in the frezer for 15 minutes to rest. Remove from the frezer and cut into 8 rounds. Take the apples out from the oven, place the dough over the apples and bake for 15-20 minutes in 325 degrees F.