Mini Pork And Leek Tarte Tatin
Not too tricky
- 3 x 5ml (3tsp) Soft dark brown sugar
- 12g (½oz) Butter
- 2 Leeks, washed, dried and thinly sliced on the diagonal
- 4 Fresh thyme sprigs
- 225g (8oz) Lean pork mince
- 500g Pre-made packet flaky pastry
Preheat the oven.
Use either one large tray or 4 small cake or Yorkshire pudding tins about 13cm or 5” in diameter. Place the sugar and butter in the tins and roughly spread over the base.
Remembering that when the tart is turned upside down the bottom will become the top! Arrange the leek slices and thyme sprigs on top of the sugar, followed by small spoonfuls of the mince.
Place in the oven for about 8 minutes, remove and increase the oven temperature to Gas mark 6, 200˚C.
Roll pastry out into rounds to fit the baking tins and place loosely on top of the leeks and mince mixture – pressing down carefully.
Bake in the oven for about 15-20 minutes until the pastry is well risen and golden.
Remove and allow to stand for 1-2 minutes, and then carefully turn out onto a serving plate.
Serve hot or cold.
Great for a picnic or lunch box.