CategoryDesserts
The Caramelized Apple Tarte Tatin is a classic French upside-down tart, featuring buttery, caramelized apples arranged in a golden, glossy pattern, sitting atop a crisp and flaky puff pastry crust. The apples are slow-cooked in sugar and butter, creating a deeply caramelized, rich flavor that pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce.
For the Apple Caramel Base
5 large apples (Granny Smith, Honeycrisp, or Pink Lady)
½ cup (100g) granulated sugar
¼ cup (60g) unsalted butter
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of salt
1 tbsp lemon juice (to prevent browning)
For the Pastry
1 sheet puff pastry (store-bought or homemade)
1 egg yolk (for egg wash)
1 tbsp milk (for egg wash)
For Serving
Vanilla ice cream or whipped cream
Caramel sauce (optional)
Fresh mint leaves (optional for garnish)
Prepare the Apples
1
Peel and Slice Apples:
- Peel apples, remove cores, and cut into thick slices or halves.
- Toss with lemon juice to prevent browning.
Make the Caramel
2
- Melt Butter and Sugar:
- In a heavy oven-proof skillet (preferably a cast iron pan, 9-10 inches), melt butter and sugar over medium heat.
- Caramelize the Apples:
- Once the sugar turns golden and starts to bubble (about 3-5 minutes), arrange apple slices in a circular pattern in the pan.
- Cook for 10 minutes, occasionally spooning the caramel over the apples.
- Add Flavor:
- Sprinkle with cinnamon, vanilla extract, and a pinch of salt.
Prepare the Pastry
3
- Preheat the Oven:
- Set the oven to 375°F (190°C).
- Roll Out the Puff Pastry:
- Lightly flour your work surface and roll out puff pastry slightly larger than the pan.
- Cover the Apples:
- Carefully lay the pastry over the apples, tucking the edges into the pan.
- Brush with Egg Wash:
- Mix egg yolk with milk and brush over the pastry.
Bake and Flip the Tarte
4
- Bake Until Golden:
- Bake for 25-30 minutes, until the pastry is golden brown and crisp.
- Cool Slightly:
- Let the tart cool for 5 minutes, then place a large serving plate over the pan.
- Invert Carefully:
- Using oven mitts, quickly flip the pan upside down onto the plate.
Serve and Garnish
5
- Slice the Tarte Tatin:
- Cut into equal wedges.
- Add Ice Cream & Garnish:
- Serve with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of fresh mint.
Pro Tips
6
- For the Best Apples: Use firm apples that hold their shape when caramelized.
- To Avoid Burning: Cook the caramel over medium heat and stir occasionally.
- For Extra Crispiness: Bake the tart for an additional 5 minutes after flipping for a caramelized top.
Ingredients
For the Apple Caramel Base
5 large apples (Granny Smith, Honeycrisp, or Pink Lady)
½ cup (100g) granulated sugar
¼ cup (60g) unsalted butter
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of salt
1 tbsp lemon juice (to prevent browning)
For the Pastry
1 sheet puff pastry (store-bought or homemade)
1 egg yolk (for egg wash)
1 tbsp milk (for egg wash)
For Serving
Vanilla ice cream or whipped cream
Caramel sauce (optional)
Fresh mint leaves (optional for garnish)
Directions
Prepare the Apples
1
Peel and Slice Apples:
- Peel apples, remove cores, and cut into thick slices or halves.
- Toss with lemon juice to prevent browning.
Make the Caramel
2
- Melt Butter and Sugar:
- In a heavy oven-proof skillet (preferably a cast iron pan, 9-10 inches), melt butter and sugar over medium heat.
- Caramelize the Apples:
- Once the sugar turns golden and starts to bubble (about 3-5 minutes), arrange apple slices in a circular pattern in the pan.
- Cook for 10 minutes, occasionally spooning the caramel over the apples.
- Add Flavor:
- Sprinkle with cinnamon, vanilla extract, and a pinch of salt.
Prepare the Pastry
3
- Preheat the Oven:
- Set the oven to 375°F (190°C).
- Roll Out the Puff Pastry:
- Lightly flour your work surface and roll out puff pastry slightly larger than the pan.
- Cover the Apples:
- Carefully lay the pastry over the apples, tucking the edges into the pan.
- Brush with Egg Wash:
- Mix egg yolk with milk and brush over the pastry.
Bake and Flip the Tarte
4
- Bake Until Golden:
- Bake for 25-30 minutes, until the pastry is golden brown and crisp.
- Cool Slightly:
- Let the tart cool for 5 minutes, then place a large serving plate over the pan.
- Invert Carefully:
- Using oven mitts, quickly flip the pan upside down onto the plate.
Serve and Garnish
5
- Slice the Tarte Tatin:
- Cut into equal wedges.
- Add Ice Cream & Garnish:
- Serve with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of fresh mint.
Pro Tips
6
- For the Best Apples: Use firm apples that hold their shape when caramelized.
- To Avoid Burning: Cook the caramel over medium heat and stir occasionally.
- For Extra Crispiness: Bake the tart for an additional 5 minutes after flipping for a caramelized top.
Notes
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