Caramel Apple Tarte Tatin
Delight your senses with the rich, golden allure of a Caramel Apple Tarte Tatin, a classic French dessert with a modern twist. This irresistible upside-down tart features tender, caramelized apples (Granny Smith or Honeycrisp recommended) nestled beneath a flaky puff pastry crust. The magic begins with a silky homemade caramel, enhanced by a splash of vanilla and buttery decadence, which perfectly coats the apples as they bake. With its delicate balance of tartness and sweetness, this dessert is irresistibly comforting yet impressively elegant. Serve it warm, flipped to reveal its glossy, golden layers, and pair it with a generous scoop of vanilla ice cream or a dollop of whipped cream for the ultimate finish. A true showstopper for any occasion, this Caramel Apple Tarte Tatin combines simplicity with sophistication in just an hour. Perfect for fall gatherings, holiday tables, or any time you're craving something spectacularly sweet!
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Recipe Information
Ingredients
- 1 sheet (pre-rolled, chilled, not frozen) Puff pastry
- 5 medium Apples (like Granny Smith or Honeycrisp)
- 150 grams Granulated sugar
- 60 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 tablespoon Water
- 1 tablespoon (for dusting) Flour
Instructions
Preheat your oven to 190°C (375°F).
Peel, core, and quarter the apples. Toss them with lemon juice to prevent browning and set aside.
In a 10-inch oven-safe skillet or cast-iron pan, combine sugar and water over medium heat. Stir gently until the sugar dissolves, then let it cook without stirring until it turns a deep amber color to form caramel.
Carefully stir in the butter and vanilla extract until smooth. Be cautious as the caramel may bubble vigorously.
Remove the skillet from heat and arrange the apple quarters in a circular pattern in the caramel, rounded side down. Ensure the apples are tightly packed.
Place the skillet back on medium heat and cook the apples for 10 minutes, basting them occasionally with the caramel. This helps the apples soften slightly and absorb the flavor.
On a lightly floured surface, roll out the puff pastry to ensure it fits your skillet. Gently place the puff pastry over the apples, tucking the edges around them to encase the fruit.
Using a knife, make a few small slits in the pastry to allow steam to escape during baking.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden and puffed.
Carefully remove the skillet from the oven and let it cool for 5-10 minutes.
To invert the tart, place a large plate or platter over the skillet. Firmly hold the plate and skillet together with oven mitts, then flip them over in one swift motion. Gently lift the skillet off to reveal the tarte Tatin.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 39.8 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 181 mg | 4% | |
*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.
