Apple Tarte Tatin
Transform your dessert repertoire with the irresistible charm of an authentic Apple Tarte Tatin, a classic French upside-down caramelized apple tart. This elegant yet surprisingly simple recipe combines golden, buttery puff pastry with tender apples bathed in a rich, homemade caramel sauce. Granny Smith or Honeycrisp apples are the stars, their natural tartness perfectly balancing the caramel’s sweetness. Prepared in just one skillet, this rustic dessert is finished with a dramatic inversion that reveals a stunning, glossy apple topping. Whether served warm alongside a dollop of whipped cream or a scoop of vanilla ice cream, this Tarte Tatin is guaranteed to impress, making it the ultimate showstopper for any occasion.
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 75 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 6 medium Apples (preferably Granny Smith or Honeycrisp)
- 1 tablespoon Lemon juice
- 1 sheet Puff pastry sheet
- 2 tablespoons All-purpose flour (for rolling the puff pastry)
Instructions
Preheat your oven to 375°F (190°C).
Peel, core, and cut the apples into quarters. Toss them in lemon juice to prevent browning and set aside.
In a 9-inch (23 cm) oven-safe skillet or tarte Tatin dish, melt the sugar over medium heat until it turns into a golden amber caramel, swirling the skillet gently to ensure even melting.
Once the caramel is golden, carefully add the butter and vanilla extract. Stir gently until fully combined and smooth.
Remove the skillet from the heat and arrange the apple quarters rounded side down in a circular pattern over the caramel. Ensure the entire bottom of the skillet is covered with apples.
Return the skillet to medium heat for about 10 minutes, allowing the apples to soften slightly and release their juices. Remove from heat and cool for 5 minutes.
On a lightly floured surface, roll out the puff pastry sheet to slightly larger than the diameter of the skillet. Gently place the pastry over the apples, tucking the edges down around the apples.
Cut a few small slits in the center of the puff pastry to allow steam to escape during baking.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed.
Remove the skillet from the oven and let it cool for 5-10 minutes. Place a large serving plate or platter over the skillet and carefully invert it to release the Tarte Tatin. Use oven mitts or a kitchen towel as the skillet will be hot.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
3273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 438.4 g | 159% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 269.3 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1493 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
