Method

• Peel the apples, then cut each apple into 4 thick slices
• Dip each slice in lemon juice to prevent browning
• Using a round cookie cutter slightly larger than the bottom of one of the muffin molds, cut out apple rounds, then carefully remove the pits and core, making sure not to break each round
• Rub a little lemon juice in the cored center of each apple slice
• Reserve
• Split the vanilla bean lengthwise, then scrape off the seeds
• In a medium saucepan, stir the sugar, water, Cognac (or Calvados), halved vanilla pod and scraped seeds together over medium heat
• Let it slowly come to a boil
• Continue to cook for about 5 minutes, or until the mixture is a light golden color
• Swirl or stir around once in a while so it caramelizes evenly
• Once your caramel is ready, take it off the heat
• Make sure you do so when it has a light golden color, because it’ll keep on cooking a bit due to the residual heat
• Stir in the cubes of butter and mix well
• Discard the vanilla bean
• Place a large frying pan over medium heat, then pour the caramel in
• Don’t worry if your caramel has hardened a bit, it’ll melt as it’s heated again
• Scatter in the apple slices, making sure they don’t overlap
• Cook for 5 minutes without moving the apples, using a spoon to pour some of the caramel over the slices once or twice over the cooking process
• Distribute one apple slice into the base of a muffin mold, then top with the caramel mixture Cut out two rounds of the pastry to fit inside the molds (it’s better to cut the pastry slightly larger than the apples, as it will shrink a bit while coo
• Bake for about 15 minutes, or until the pastry is puffed and lightly golden
• Allow to stand for 10-15 minutes before carefully lifting each tartlet using a small spatula
• Spoon any remaining caramel over the tartlets and serve warm or cool