Caramelised Fruit Tarte Tatin Upside Down Pastry Pie
Transform your dessert game with this show-stopping Caramelised Fruit Tarte Tatin, an irresistible upside-down pastry pie that combines buttery caramel with tender slices of apples or pears. This French-inspired classic starts with juicy, firm fruit arranged over a golden caramel base, with a fragrant touch of vanilla and cinnamon for extra warmth. Topped with a beautifully flaky puff pastry, it’s baked to perfection and flipped for a dramatic reveal, showcasing glistening, caramelised fruit atop a crisp, buttery crust. Ready in just an hour, this elegant dessert is deceptively easy to prepare and ideal for entertaining, whether served warm with vanilla ice cream or a dollop of whipped cream. Perfect for autumn gatherings or anytime you crave a sophisticated twist on traditional fruit pie, this Tarte Tatin is the ultimate combination of simple ingredients and stunning presentation.
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Recipe Information
Ingredients
- 5 pieces apples or pears (firm and ripe)
- 90 grams unsalted butter
- 120 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 1 sheet puff pastry sheet (thawed if frozen)
- 2 tablespoons all-purpose flour (for dusting)
Instructions
Preheat your oven to 190°C (375°F).
Peel, core, and quarter the apples or pears. Set them aside.
In a 25 cm (10-inch) oven-safe skillet or heavy-bottomed ovenproof pan, melt the butter over medium heat.
Add the granulated sugar to the melted butter and stir gently until it dissolves, forming a caramel. Let it cook for 5–7 minutes until golden brown but not burned.
Remove the pan from the heat and carefully place the fruit slices over the caramel in a circular pattern, slightly overlapping them.
Sprinkle the vanilla extract and ground cinnamon evenly over the fruit.
On a clean surface dusted with flour, roll out the puff pastry slightly to ensure it covers the pan with some overhang.
Drape the puff pastry over the fruit in the pan, tucking in the edges around the fruit for a snug fit.
Using a fork, gently prick a few small holes in the pastry to allow steam to escape while baking.
Place the pan in the preheated oven and bake for 30–35 minutes, or until the pastry is puffed and golden brown.
Carefully remove the pan from the oven and let it rest for 5–10 minutes to allow the caramel to settle.
Place a large serving plate upside down over the pan and, using oven mitts, quickly but carefully flip the pan to invert the tart onto the plate.
Serve the tarte Tatin warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 383.4 g | 139% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 218.9 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1245 mg | 26% | |
*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.
