Steam Combi Recipe: Mini Tart Tatin

These mini tart tatin are made in muffin tins. You can use bought puff pastry if you dont want to make your own . 1 sheet should be enough for 6 tarts but you may find you need to double the recipe as they are really delicious.
Silicon muffin tins allow for easy removal, but you can use metal pans too

METHOD

1. Grease your muffin tins well with butter.
2. Cut circles of pastry just larger than the size of the muffin tin and set aside.
3. In a saucepan, heat sugar, butter and water and vanilla essence  until melted, boil until it caramelises and turns a light golden brown. Be careful to remove before it darkens too much as it will continue to darken once removed from the heat.
4. Divide the hot caramel evenly  between 6 muffin tin holes (approx 2 T of caramel per hole)
5. Cut the fruit in half horizontally and carefully remove stones.
6. Place one half on top of caramel cut side down.
7. Place pastry over the top of the fruit, pressing down around the edges to seal.
8. Preheat oven to 210C Conventional heat with steam if available.
9. Place tarts in oven and cook for 20 minutes or until pastry is golden and you can see caramel bubbling around the edges.
10. Remove from oven and carefully invert tarts onto a tray. Be careful as the juice/caramel is very hot.
11. Transfer to serving dishes and serve with cream, marscapone or icecream.