Recipes

Tomato Tartes Tatins

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Tomato Tartes Tatins

Tomato Tartes Tatins

amanda

Equipment

  • - Non-Stick Baking Pan

  • - Silicone Pastry Mat

  • - Mandoline Slicer

  • - Heavy-Duty Food Processor

  • - Digital Kitchen Scale

  • - Silicone Spatula

  • - Oven Thermometer

  • - Silicone Baking Brush

  • - Microplane Grater

  • - Precision Measuring Cups and Spoons Set

Ingredients

  • 4 pints cherry tomatoes, tops cut off

  • 3 tablespoons unsalted butter, melted

  • 4 teaspoons sugar

  • 8 sun-dried tomatoes (not in oil), chopped

  • 1/2 pound frozen puff pastry, defrosted

Instructions

1

Instruction 1

Preheat oven to 350°F.
2

Instruction 2

Give the cherry tomatoes a squeeze to remove the seeds; set aside.
3

Instruction 3

Divide the butter among 6 six-ounce ovenproof baking cups. Sprinkle them with the sugar.
4

Instruction 4

Fill each cup with the cherry tomatoes, adding a layer of sun-dried tomatoes in the middles.
5

Instruction 5

Cover loosely with foil and bake for 1 hour.
6

Instruction 6

Gently press down the tomatoes (which will have shrunk), molding them to the shape of the cups. Bake, covered, for 45 minutes more.
7

Instruction 7

Remove from the oven. Increase temperature to 425°F.
8

Instruction 8

Roll the pastry out to 1/8 inch thick. Cut out 6 four-inch circles and poke them all over with a fork.
9

Instruction 9

Top each cup with a pastry circle, pressing to seal. Bake for 15 minutes.
10

Instruction 10

Remove and let cool for 15 minutes. Run a small, sharp knife around the rims and invert the tarts onto plates.
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