Mixed fruit mini tarte tatin (juicer pulp)
To celebrate by birthday this month I made many cakes for my friends accompanied by fresh juices. The most successful has been the mixed fruit mini tatin, prepared with the juicer pulp. I really love tarte tatin because you can prepare them with everything and they are always great. Recipe for 6 small tatin.
For tatin :
The juicer pulp of 2 apples , 2 pears, 150g of strawberries, 1 piece of fresh ginger, 1 carrot
180g brown sugar
60g of butter
For the pastry:
260g of flour
125g butter, chilled
100g icing sugar
1 egg and 1 egg yolk
Zest of one organic lemon
As first prepare the pastry by mixing the ingredients together. Be quick to not heat up the dough too much . Knead until you have a smooth mixture and lightly sand. Wrap it in a cloth and store in the refrigerator for at least 30 minutes. Prepare the fruit juice with the centrifuge, store it in the refrigerator until ready to enjoy and put the juicer pulp in a saucepan with the butter, brown sugar and 2 tablespoons of water. Cook over low heat to caramelize the fruit juicer pulp. Grease the tartlet molds and distribute at the bottom the caramelized pulp. Roll out the pastry to about 5mm and cut it using the molds, place the pastry over the fruit and tuck in inside along the edges. Mash the dough slightly so that it adheres to the fruit and to avoid creating air bubbles. Bake at 180 ° for 20-25 minutes. Remove from the oven and turn upside down the mini tatin on a dessert plate. Serve it with a some ice cream or sour cream and the fresh fruit juice.
If you have leftover pastry use it to make cookies , you can enriche them with coconut flakes , chocolate, zest , etc. . The pastry once prepared can be stored in the freezer, use it within 3 months and possibly defrost in the refrigerator.