Apple Tarte Tatin
Apple Tarte Tatin
A classic French upside-down apple tart with deeply caramelized fruit and a crisp puff pastry base.
Apple tarte tatin is built from a short list of ingredients, so the cooking cues matter more than any flourish. The apples need time in the skillet before the pastry goes on, and the caramel should begin pale because it will keep darkening while the fruit cooks.
Firm apples are the best choice here. They soften without collapsing, release enough juice to loosen the caramel, and hold their curved shape when the tart is turned out. A mix of tart and sweet apples gives the finished dessert a balanced flavor.
The most useful habit is basting. Spoon the bubbling caramel over the apples as they cook, press them gently into the pan, and rotate pieces that are browning unevenly. By the time the pastry is added, the apples should look glossy, slightly shrunken, and mostly tender.
Serve the tart soon after unmolding, while the pastry is crisp and the caramel is still warm. Lightly whipped cream, creme fraiche, or vanilla ice cream all work, but the tart has enough buttery caramel to stand on its own.
Nutrition (per serving)
Directions
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1
Peel, halve, and core the apples. Cut each half into two thick wedges, then trim a thin bevel from the inner edge so the rounded sides can sit neatly against the skillet.
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2
Toss the apple wedges with the lemon juice and 1/3 cup of the sugar in a bowl. Let them stand for 15 minutes, then pour off any excess liquid that collects in the bowl.
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3
Heat the oven to 400°F. On a lightly floured surface, roll the puff pastry just large enough to cut a 10-inch round. Cut four small steam vents in the pastry and refrigerate it while the apples cook.
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4
Melt the butter in a heavy 9-inch ovenproof skillet over medium heat. Sprinkle in the remaining 1 cup sugar and the salt, then cook, whisking often, until the mixture turns a pale golden caramel.
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5
Remove the skillet from the heat. Arrange the apple wedges rounded side down in a tight circle, filling the center and tucking any extra pieces into gaps or a second layer.
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6
Return the skillet to medium-high heat. Cook for 20 to 25 minutes, spooning caramel over the apples often and gently pressing them down as they soften. Rotate pieces as needed so the apples cook evenly and the caramel turns amber.
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7
Take the skillet off the heat and lay the cold pastry over the apples. Tuck the pastry edges down around the fruit without touching the hot caramel.
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8
Bake for 20 to 25 minutes, until the pastry is puffed, crisp, and deep golden. Let the tart stand for 5 minutes so the caramel settles but does not harden.
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9
Run a thin spatula around the edge of the skillet. Place a large serving plate over the skillet, hold both firmly with towels, and invert in one quick motion. Return any apples left in the pan to the tart.
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10
Serve warm, plain or with whipped cream or creme fraiche.
Ingredients
- Firm Apples, such as Golden Delicious, Granny Smith, or Braeburn:6 medium
- Fresh Lemon Juice:1 tablespoon
- Granulated Sugar:1 1/3 cups
- Unsalted Butter:6 tablespoons
- Fine Sea Salt:1/4 teaspoon
- All-Butter Puff Pastry, thawed but cold:1 sheet
- All-Purpose Flour, for rolling:1 tablespoon
- Whipped Cream or Creme Fraiche, for serving:as needed
Tips & Notes
- Use a skillet with a sturdy handle and enough weight to keep the caramel heat even.
- Do not wait for a dark caramel before adding the apples; the caramel continues cooking during the stovetop stage.
- If you do not have an ovenproof skillet, transfer the cooked apples and caramel to a 9-inch baking dish before adding the pastry.
- Keep the puff pastry cold until it goes over the apples so it rises cleanly in the oven.
