Classic French Tarte Tatin
A caramelized upside-down apple tart with buttery puff pastry, a French dessert masterpiece.
20 mins
Prep Time
40 mins
Cook Time
6
Servings
Ingredients
- 6-7 medium apples (preferably Granny Smith or Honeycrisp)
- 1 sheet puff pastry (thawed if frozen)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Peel, core, and quarter the apples. Set aside.
In a 9-10 inch ovenproof skillet (preferably cast iron), melt butter over medium heat. Add sugar and stir until dissolved. Cook for 5-7 minutes until golden caramel forms.
Remove from heat. Carefully arrange apple quarters rounded side down in concentric circles over the caramel. Sprinkle with vanilla, cinnamon, and salt.
Return skillet to medium heat. Cook apples for 15 minutes, occasionally pressing down gently to release juices. Remove from heat.
Roll out puff pastry to fit skillet. Place over apples, tucking edges inside skillet. Cut 4-5 small steam vents in pastry.
Bake for 25-30 minutes until pastry is golden brown. Let cool 10 minutes, then carefully invert onto serving plate. Serve warm with crème fraîche or vanilla ice cream.
Chef's Tips
- Apple Selection: Use firm, tart apples that hold their shape when cooked.
- Caramel Watch: Don't stir caramel once sugar dissolves to prevent crystallization.
- Safety First: Use oven mitts when handling hot skillet.
- Presentation: Let tart rest 1-2 minutes after flipping before lifting skillet.
- Make Ahead: Can be reheated in 350°F oven for 10 minutes before serving.
