Those little pies started to appeared everywhere, but often the recipes didn’t convince me (apricot jam, apples cooked in the microwave …). So I decided to try it my own way, between the caramel taste of the tarte Tatin and the lightness of a fine apple pie.
For 6 pies
- 1 puff pastry sheet
- 3 apples
- 80g (1/3 cup) of melted salted butter
- 8 to 10 tsp of brown sugar
- Powdered sugar
Chantilly cream
- 250ml (1 cup) of whipping cream
- Rose food flavor
- 40g (3 tbsp) of granulated sugar
- 1 Chantifix® mix
Preheat your oven to 180°C (350°F). Cut slices of puff pastry, approximately 25cm x 4cm (9,84 in x 1,57 in). Baste them with melted salted butter then sprinkle with brown sugar. Cut the apples into quarters without removing the skin, then, using a peeling knife, cut thin slices and place them on the upper half of the pastry strips. The apple slices should exceed from the pastry. Fold the lower half of the pastry strips over the apple slices, then roll them over. Put the rolls into buttered muffin molds. Brush with melted butter and sprinkle with brown sugar. Place in the oven for 30 minutes on medium heat and keep an eye on it. In a bowl whip the liquid cream for about one minute. Mix the Chantifix® with the sugar and add it to the cream, keep on whipping until it becomes firm. Gently fold in a few drops of rose food flavor, be careful to maintain the whipped cream consistency. You can also make the cream Chantilly using gas capsules (in that case don’t use Chantifix®).
If your whipping cream is already sweetened, then add less granulated sugar.
We couldn’t find any equivalence for “Chantifix® mix” out of France, but it’s a powder that helps whipped cream to remain thick.
Remove the pies from the molds as soon as they get out of the oven, otherwise the caramel hardens, in that case it gets much more difficult …
Let cool a bit, sprinkle with powdered sugar and serve with the rose flavored cream Chantilly.
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