These easy tarts are called "tarte tatin" in France and on restaurant menus in the U.S. The beauty of them is the caramelized surface on the fruit, which cooks closest to the pan, with the dough on top. To serve, you carefully invert them onto serving plates. Serves 6.
Instructions
1. Roll out one recipe of tart dough until it's 1/4-inch thick (see "Make a Tart Crust").
2. Prick the dough all over with a fork, and then cut rounds to fit six 4-inch individual baking pans.
3. Cut rounds of parchment paper that will fit in the bottom of the individual baking pans.
4. Heat the sugar and water in a small sturdy pan until the sugar starts to turn golden.
5. Remove the sugar and water mixture from the heat when golden and carefully stir in the butter.
6. Pour a thin layer of sugar in the bottom of each pan, about 1/8-inch thick or less.
7. Arrange fruit (see Tips below) in one layer only in the bottom of the pan.
8. Top with a round of tart dough, tucking the edge of the dough around the fruit.
9. Bake for 15-20 minutes or until the dough turns golden.
10. Carefully remove from the oven.
11. Working with one pan at a time, hold it in an oven mitt, place a plate over it, and then invert in one swift motion. Remove the baking dish, peel off the parchment paper, and serve.
Tags: baking pans, individual baking, individual baking pans, parchment paper, sugar water