Tarte Tatin
A show-stopping French dessert where sweet, jammy apples are caramelized to perfection under a buttery, flaky puff pastry crust. It’s an “upside-down” tart that looks incredibly fancy but is secretly one of the most rewarding and straightforward desserts to make at home.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 35 minutes (includes essential resting time)
- Yield: 6 people 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 4–5 firm baking apples (Granny Smith or Honeycrisp are perfect), peeled, cored, and quartered
- ⅔ cup granulated sugar
- 6 tbsp water
- 4 tbsp salted butter, cut into pieces (If using unsalted, add ¼ tsp sea salt)
- 1 sheet all-butter puff pastry, thawed but still cold
Instructions
- Prep: Preheat your oven to 400°F (200°C). Have your quartered apples ready to go.
- Make the Caramel: In a 10-inch oven-proof skillet (cast iron is ideal), combine the sugar and water. Place over medium heat and cook, swirling the pan occasionally, until the mixture turns a beautiful light amber color. Don’t walk away, as it can burn quickly!
- Add Butter & Apples: Immediately remove the pan from the heat and stir in the butter until it melts. Be careful, it will bubble up. Gently add the apple quarters and return to the heat. Cook for about 15 minutes, stirring occasionally, until the apples soften slightly and the caramel deepens to a rich amber color.
- Assemble the Tart: Remove the skillet from the heat. Carefully arrange the apples tightly in the skillet with the rounded side down. Drape the puff pastry over the apples and tuck the edges down into the sides of the pan.
- Bake: Place the entire skillet on a rimmed baking sheet (this is a non-negotiable tip to catch drips!). Bake for 35-40 minutes, or until the pastry is puffed and deep golden brown.
- Rest & Flip: Let the tart rest in the pan for at least 15 minutes. This is a crucial step to allow the caramel to thicken. To serve, place a large plate over the skillet and, using oven mitts, confidently flip it over. Lift the skillet away.
Notes
- Serving Suggestions: This tart is best served warm. It’s heavenly with a scoop of vanilla bean ice cream or a dollop of tangy crème fraîche to balance the sweetness.
- Tips & Tricks: An oven-proof, cast-iron skillet will give you the best, most even caramel. Packing the apples tightly is key to a beautiful presentation.
- Storage & Reheating: Store any leftovers uncovered in the refrigerator for up to 2 days (covering it will make the pastry soggy). To reheat, place a slice in a 350°F (175°C) oven for 5-10 minutes, just until the pastry is crisp and the caramel is warm and gooey again.
Find it online: https://recipesh.com/tarte-tatin/