View the original recipe via:
Slowly melt the sugar in the small saucepan to create a light caramel. ADD a pinch of salt and stir with a whisk until it's a smooth and beautiful caramel. Be careful, caramel is very hot!
POUR the caramel on the bottom of the small tins, it just has to be a very thin layer. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. PEEL the shallots and cut them in halves.
ARRANGE the shallots on top of the caramel layer. USE a round cutter to cut out the puff pastry so it will fit on top of the mini tins. POKE a few small holes in the puff pastry, so it won't puff up too much.
If you decided to create a cranberry sauce yourself, it's very easy. ADD some cranberries with a little bit of orange juice and a tablespoon of sugar in a saucepan and let them boil until the cranberries pop.
Use an immersion blender to make the sauce a bit smoother.
BAKE the tarte tatins in the oven for about 20 to 25 minutes, depending on the size of them and the power of your oven. PLACE them on a plate with the shallots pointing upwards. The caramel became quite liquid, so you can use also use it as a sauce.
You can also serve the tatin with a little bit of cranberry sauce and garnished with chives. Enjoy!