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
- 5 apples
- 3 ½ 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 puff pastry, inverse puff pastry
Instructions
- Peel, core, and quarter apples.
- Melt butter in an 8–10 inch skillet over medium heat.
- Arrange apples rounded-side down, tightly packed.
- Sprinkle sugar, salt, and cinnamon over apples.
- Cook until sugar melts and reaches medium amber, about 8–12 minutes.
- Carefully add apple brandy and ignite. Let flames extinguish naturally.
- Remove from heat and cool to room temperature.
- Preheat the oven to 375°F. Top apples with puff pastry, tucking edges in.
- Bake for 20–30 minutes until the pastry is puffed and golden.
- Cool for 10 minutes, then invert onto a serving plate. Serve warm.
Video
Notes
- Flavor Tip: Use tart apples for balance against caramel.
- Technique: Allow apples to cool before topping with puff pastry.
- Storage: Best served same day; refrigerate up to 3 days.
Nutrition
Calories: 258kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 95mg | Fiber: 2g | Sugar: 27g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg