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Muffin Tin Apple Tarte Tatin

Mathieu Tremblay

cookie-apple-tarte-tatins

Take your Félix & Norton cookie baking skills and turn them upside-down, literally! Our magical Dark Chocolate Chunk cookies are made perfectly for this recipe, lightly pressed into a base of apples and sugar that sparkle with delight. Bake, flip, enjoy!

Ingredients

6 pieces Félix & Norton Dark Chocolate Chunk ready-to-bake cookie dough

1/2 tsp unsalted butter, soft

2 tbsp dark brown sugar

1/8 tsp salt

1/8 tsp ground cinnamon (optional)

1 firm medium apple (e.g. Granny Smith, Honeycrisp), peeled and cut into approximately 1/4 in cubes

Prep Time: 15 minutes

Cook Time: 11 to 13 minutes

Yield: 6 servings of upside-down goodness

Chef’s Tip:

*Try to not let the tarte tatins cool completely (for more than five minutes) in the tin. If they cool for too long, they’ll stick to the sides of the tins like super glue, and will be virtually impossible to remove. Give them five minutes, and not a second more, so that they’re ready to leap from their tins like they’re jumping for joy!

Directions:

Preheat oven to 350ºF (190ºC).

Take out 6 piece of Félix and Norton Dark Chocolate Chunk cookie dough from the freezer, and give them time to defrost; about 15 minutes.

Meanwhile, with the softened butter, lightly grease the bottoms of 6 cavities on a regular-sized muffin tin, leaving an empty cavity between each tart.

In a small bowl, combine the dark brown sugar, salt, and ground cinnamon (optional) until thoroughly mixed. This will be the sweet foundation for the rest of your recipe!

Evenly spread a teaspoon of the sugar mixture into each of the greased cavities. Spoon 2 tablespoons of the cubed apples onto the sugar mixture, firmly pressing the apples into the tin.

Carefully flatten each defrosted cookie and over the cubed apples. This is the tricky part: make sure that you gently press the cookie onto the apples and make sure that the cookie dough touches the edges all the way around each cavity.

Place muffin tin into the preheated oven and bake for 11 to 13 minutes; until fully baked.

Take out of the oven and allow to cool for 5 minutes. This will allow the caramel and the cookie to solidify, making it even easier to flip over!

After the 5 minute cooling period, place a piece of parchment and a baking sheet over the muffin tin. Place one hand on top of the baking sheet and one under the tin (don’t forget oven mitts, or you’ll be in for a nasty surprise). Pressing the two together, flip them over so that the baking sheet is now on the bottom, and the bottom of the muffin tin is on the top (the "ol’ switcheroo," as we like to call it). After several sharp raps on the each bottom of the muffin tin, carefully lift the tin straight up.

Allow the tarte tatins to cool for an additional 5 minutes and, with the help of a spatula, place each apple tarte tatin onto a serving platter or on individual plates. Make sure to save an extra for later - you deserve it!

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