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Tarte Tatin
DifficultyBeginner
Discover the rich, caramelized goodness of Tarte Tatin—a classic French upside-down apple tart with golden pastry and buttery caramel. Perfect for dessert lovers craving a rustic yet elegant treat.
6firm apples (Granny Smith or Honeycrisp), peeled, cored, and halved
½cupgranulated sugar
¼cupunsalted butter
1tspvanilla extract (optional)
Pinch of salt
For the pastry
1sheet puff pastry (store-bought or homemade), slightly thawed if frozen
Preheat Oven
1
Preheat to 375°F (190°C). Use a 9-inch oven-safe skillet or cake pan.
Caramelize the Sugar
2
In your skillet, melt sugar over medium heat until it turns a light amber. Add butter and stir to create a smooth caramel. Add vanilla and a pinch of salt.
Add Apples
3
Arrange halved apples rounded-side down into the caramel. Pack tightly—they shrink while cooking. Simmer for 15–20 minutes until they begin to soften and are coated in caramel. Remove from heat.
Add Pastry
4
Roll the puff pastry slightly larger than the skillet and lay it over the apples, tucking the edges down inside. Poke a few holes in the top with a knife or fork to allow steam to escape.
Bake
5
Transfer skillet to the oven and bake for 25–30 minutes until the pastry is golden and puffed.
Cool & Invert
6
Let the tart rest for 10 minutes. Place a plate larger than the skillet on top and carefully invert the tart onto the plate (be cautious—hot caramel!).
Pairing Suggestions
7
Serve with a dollop of crème fraîche, whipped cream, or vanilla ice cream.
Pair with dessert wines like Sauternes or a dry Riesling.
For coffee lovers, try a latte or espresso alongside.
6firm apples (Granny Smith or Honeycrisp), peeled, cored, and halved
½cupgranulated sugar
¼cupunsalted butter
1tspvanilla extract (optional)
Pinch of salt
For the pastry
1sheet puff pastry (store-bought or homemade), slightly thawed if frozen
Directions
Preheat Oven
1
Preheat to 375°F (190°C). Use a 9-inch oven-safe skillet or cake pan.
Caramelize the Sugar
2
In your skillet, melt sugar over medium heat until it turns a light amber. Add butter and stir to create a smooth caramel. Add vanilla and a pinch of salt.
Add Apples
3
Arrange halved apples rounded-side down into the caramel. Pack tightly—they shrink while cooking. Simmer for 15–20 minutes until they begin to soften and are coated in caramel. Remove from heat.
Add Pastry
4
Roll the puff pastry slightly larger than the skillet and lay it over the apples, tucking the edges down inside. Poke a few holes in the top with a knife or fork to allow steam to escape.
Bake
5
Transfer skillet to the oven and bake for 25–30 minutes until the pastry is golden and puffed.
Cool & Invert
6
Let the tart rest for 10 minutes. Place a plate larger than the skillet on top and carefully invert the tart onto the plate (be cautious—hot caramel!).
Pairing Suggestions
7
Serve with a dollop of crème fraîche, whipped cream, or vanilla ice cream.
Pair with dessert wines like Sauternes or a dry Riesling.
For coffee lovers, try a latte or espresso alongside.
