Apple and Pear tatin tartlets

Gluten-free pie crust

2 apples

2 pears

½ tsp. of natural vanilla extract

75 grams of powdered sugar

30 grams of unsalted butter

1 tablespoon of water

1 tsp. of balsamic vinegar

1 tsp. cinnamon (optional)

1. Preheat your oven to 355 degrees F.

2. Peel the fruits and cut them into large pieces (eight to twelve pieces per fruit)

3. Melt the butter in a pan over medium heat

4. Add the fruits and cook for two or three minutes

5. Add water and sugar to caramelize the fruit, followed by cinnamon and balsamic vinegar

6. Cook for 10 to 15 minutes until the fruits are softened

7. Butter the individual molds and pour a little sugar inside, which will adhere to the butter, tap and remove the excess sugar

8. Place the pieces of fruit at the bottom of the molds, along with a teaspoon of the caramelized juice

9. Roll out the pie crust and cut circles the size of small molds

10. Cover the fruit with the crust circles. Using a chopstick, gently press on the edges of the crust, so that it reaches the bottom of the mold.

11. Bake for 30 minutes

12. Let cool for a few minutes before unmolding. Be careful not to wait too long as the caramel may stick to the mold and it may be difficult to unmold the tarts!