Apple Tarte Tatin
A classic French caramelized apple tart baked in one skillet with buttery puff pastry and flipped for dramatic presentation.
Servings: 12 servings
Ingredients
- 3 ⅕ tablespoons unsalted butter
- 1 cup sugar
- 1 pinch kosher salt
- 1 pinch ground cinnamon optional
- 2 tablespoons apple brandy optional
- 1 sheet cold puff pastry classic or inverse puff pastry
Instructions
- Peel, core, and quarter all apples from top to bottom.
- Melt the butter in an 8 to 10 inch heavy-bottomed skillet over medium heat. Arrange the apple quarters round-side down, crowding them to cover the entire bottom of the pan.
- Pour the sugar evenly over the apples. Add the kosher salt and cinnamon if using.
- Cook over medium heat, swirling the pan as needed, until the caramel reaches a medium amber. Rotate the pan for even color. Be careful not to over or under-develop the caramel.
- If using, add the apple brandy to the pan and carefully ignite using a gas burner, kitchen torch, or lighter. Allow the flame to burn out completely before proceeding.
- Remove from heat and cool to room temperature for 15-20 minutes.
- Preheat the oven to 375°F conventional.
- Cut the puff pastry into a circle just slightly larger than the pan. Lay it over the apples, tucking in any overhanging edges.
- Bake for 20 to 30 minutes, until the puff pastry is fully puffed and deep golden brown.
- Cool in the pan for 10 minutes, then carefully invert onto a large plate or serving dish. Slice while still warm for the cleanest cuts.
Video
Notes
Apples: Choose firm, moderately tart varieties such as Honeycrisp, Gala, Crispin, Crimson Crisp, or Ginger Gold. Avoid soft varieties like Macintosh, which turn mealy under prolonged heat.
Flipping: Rest the tart in the pan for the full 10 minutes before inverting. Flipping too soon allows the caramel to run before it has had a chance to firm slightly.
Storage: Store cooled tarte tatin in an airtight container or tightly wrapped in the refrigerator for up to 3 days. The puff pastry will soften over time, but the flavor holds. Best served the day it is made.
Flipping: Rest the tart in the pan for the full 10 minutes before inverting. Flipping too soon allows the caramel to run before it has had a chance to firm slightly.
Storage: Store cooled tarte tatin in an airtight container or tightly wrapped in the refrigerator for up to 3 days. The puff pastry will soften over time, but the flavor holds. Best served the day it is made.
Nutrition
Calories: 97kcal | Carbohydrates: 17g | Protein: 0.03g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 17g | Vitamin A: 93IU | Vitamin C: 0.001mg | Calcium: 1mg | Iron: 0.01mg