Mini Cherry Tarte Tatin

three mini cast iron skillets with cherry tarte tatin in and ice cream on top.

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5 from 2 votes

Mini Cherry Tarte Tatin

Mini Cherry Tarte Tatin is simple to make and the perfect individual dessert to impress your friends!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: French

Servings:

Calories: 650kcal

Author: Sasha Hooper

Ingredients

32 cherries or more depending on size of dish/cherries
50 g soft unsalted butter
50 g caster sugar

For the pastry

125 g spelt flour
125 g plain flour (all-purpose)
125 g cold unsalted butter diced
1 large egg
2 tablespoons cold water

Instructions

Start by making the pastry. Place the flours into the bowl of the food processor along with a pinch of sea salt. Add the diced butter and pulse a few times until the butter is the size of peas. Add the egg and the cold water and set the processor running just until the dough forms a ball. As soon as it comes together, turn off the processor and tip the dough out onto a floured surface. Gently press the dough into a disc, wrap in cling film and place in the fridge for 20 minutes.
125 g spelt flour, 125 g plain flour, 125 g cold unsalted butter, 1 large egg, 2 tablespoons cold water
Preheat the oven to 200°C (400°F).
In a small bowl, mix together the soft butter and the caster sugar. Add a good pinch of sea salt. Smear this mixture over the base of your mini skillets/ramekins/baking dish.
50 g soft unsalted butter, 50 g caster sugar
Pit the cherries and arrange them over the butter and sugar mixture. I use 8 cherries per mini skillet.
32 cherries
Roll out the pastry to about 3mm (⅛") thick. Cut out rounds of pastry that are slightly larger than the tops of your mini skillets/ramekins. Lay the pastry rounds over the fruit and tuck in the edges using the end of a spoon.
Place the tartes tatin on a baking tray and bake in the preheated oven for 50 minutes or until the pastry is very golden brown and crisp and the caramel is syrupy.
Remove from the oven, carefully turn out and serve with plenty of ice cream.

Notes

I normally do my best to provide measurements in cups/tablespoons where I would use grams but for the sake of accuracy in this recipe I have left out these measurements. There are lots of websites which can convert for you! Although I do fervently recommend investing in a set of digital scales for baking as it makes it so much easier to measure consistently.

I use the food processor to make my pastry in this recipe despite saying in the past that I would rather use my hands. As long as you're careful, this method is actually really handy as it's quicker. Also, this method is great in the summer as it reduces the need to handle the dough when it's warm.

You will have a good deal of pastry left over, but that could only be a good thing! It freezes beautifully, so you can make more tartes tatin at a later date!

Pastry recipe from Richard Bertinet - my go-to for pastry recipes!

I use this cherry pitter to pit my cherries. It makes light work of an otherwise arduous task and ensures that the cherries stay whole which is ideal for this dish. If you don't have one of these, I'd recommend keeping the pits in the cherries rather than cutting them in half. Just warn whoever is eating them!

If you don't have mini cast iron skillets, I'd recommend using something else which is metallic - perhaps mini enamel pie dishes? I haven't tested this recipe in a stoneware ramekin and therefore can't comment on how well the caramel would cook. If you try it, let me know and I can update the method.

Nutrition