Apple Tatin
Indulge in the decadence of a classic Apple Tatin, a French caramelized apple tart that’s as impressive as it is delicious. This stunning dessert combines tender, golden-brown apples (Granny Smith or Honeycrisp work best) with a rich layer of buttery caramel, topped with a flaky puff pastry crust. The recipe comes together effortlessly in a single ovenproof skillet, making it as practical as it is elegant. Perfectly balancing sweet, tangy, and buttery flavors, this upside-down tart is baked to perfection and inverted for a show-stopping presentation. Serve it warm with whipped cream or a scoop of vanilla ice cream for a dessert experience that’s simply irresistible. With just 20 minutes of prep time and a handful of pantry staples, the Apple Tatin is a must-try centerpiece for any occasion.
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Recipe Information
Ingredients
- 5 whole Apples (preferably Granny Smith or Honeycrisp)
- 75 grams Unsalted butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 sheet Puff pastry (store-bought or homemade)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 190°C (375°F).
Peel, core, and slice the apples into quarters. Set them aside.
In an ovenproof 9-inch skillet or frying pan, melt the butter over medium heat. Once melted, add the sugar and stir to combine.
Cook the butter and sugar mixture over medium heat until it turns a golden caramel color, stirring occasionally to avoid burning (approximately 8–10 minutes).
Turn off the heat and stir in the vanilla extract.
Arrange the apple quarters, rounded sides down, in a circular pattern over the caramel in the skillet. To fit all the apples snugly, slightly overlap the slices as needed.
Roll out the puff pastry on a lightly floured surface to slightly larger than the skillet diameter. Carefully place the puff pastry over the apples, tucking the edges down around the inside of the skillet.
Prick the surface of the puff pastry with a fork to allow steam to escape during baking.
Place the skillet in 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 the tart cool for about 10 minutes. Carefully run a knife around the edges of the skillet to loosen the pastry.
Place a large serving plate upside-down on top of the skillet. Quickly and carefully invert the skillet to release the tart onto the plate (be cautious of the hot caramel).
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy!
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 153.9 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 283 mg | 6% | |
*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.
