Easy Tarte Tatin with Puff Pastry
This upside-down apple tart combines the rustic elegance of traditional French patisserie with the simplicity of store-bought puff pastry, making it accessible to bakers of all skill levels. With caramelized apples nestled under a golden, flaky crust, this easy Tarte Tatin delivers maximum flavor with minimal effort.
Equipment
- 10-inch (25cm) oven-safe skillet or cast-iron pan
- Melon baller or small knife
- Serving plate
Ingredients
Tarte Tatin Ingredients
- 1 sheet all-butter puff pastry approximately 320g/11oz, thawed if frozen
- 6-7 medium-sized firm apples Granny Smith or Honeycrisp work beautifully
- 100 g granulated sugar
- 60 g unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 1 tablespoon lemon juice
Instructions
- Peel the apples, cut them in half, and remove the cores with a melon baller or small knife. Toss the prepared apples with lemon juice to prevent browning.
- Place a 10-inch (25cm) oven-safe skillet or cast-iron pan over medium heat. Add the sugar in an even layer and allow it to slowly melt without stirring (approximately 5-7 minutes). Once the sugar begins to caramelize around the edges, gently swirl the pan to ensure even melting. When the caramel reaches a deep amber color, remove from heat.
- Carefully add the butter, vanilla, cinnamon, and salt to the caramel, stirring until combined. Be cautious as the caramel will bubble vigorously.
- Arrange the apple halves in the caramel, cut-side up, placing them in a circular pattern with the rounded sides down. Pack them tightly as they will shrink during cooking.
- Return the pan to low heat and cook for about 10-15 minutes until the apples begin to soften and absorb the caramel.
- Preheat your oven to 200°C/400°F. Roll out the puff pastry to about 3mm (1/8 inch) thickness and cut a circle slightly larger than your pan (about 1-2cm/0.5-inch larger all around).
- Place the pastry over the apples, tucking the edges down between the fruit and the sides of the pan. Cut 3-4 small slits in the center of the pastry to allow steam to escape.
- Transfer the pan to the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and deeply golden.
- Remove from the oven and let cool for 5-10 minutes. Place a large serving plate over the pan, and holding both firmly (with oven mitts!), quickly but confidently invert the tart onto the plate. Lift the pan away carefully to reveal your masterpiece.
- Serve warm or at room temperature with whipped cream, vanilla ice cream, or crème fraîche.
Notes
- The difference between perfectly amber and burnt caramel is just 30 seconds. Stay vigilant and remove from heat as soon as you achieve a deep golden color.
- For a less sweet version, reduce the sugar to 75g (1/3 cup).
- This tart is best enjoyed the day it's made, when the pastry is at its crispest.
- If you don't have a cast-iron skillet, any oven-safe pan with a heavy bottom will work.
- Use a dinner plate as a template to cut the perfect circle of pastry.
- For a less sweet version, reduce the sugar to 75g (1/3 cup).
- This tart is best enjoyed the day it's made, when the pastry is at its crispest.
- If you don't have a cast-iron skillet, any oven-safe pan with a heavy bottom will work.
- Use a dinner plate as a template to cut the perfect circle of pastry.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 3gFat: 18gSaturated Fat: 9gCholesterol: 22mgSodium: 170mgFiber: 3gSugar: 24g
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