Tarte Tatin
Indulge in the irresistible charm of Tarte Tatin, a classic French dessert that’s as elegant as it is delicious. This upside-down caramelized apple tart combines tender, golden caramel-soaked apples and buttery, flaky puff pastry for a show-stopping treat. Perfectly balanced with the tartness of Granny Smith or Honeycrisp apples and a hint of lemon, this dessert is sure to impress at any gathering. The key to this recipe lies in simmering the apples in a rich, golden caramel before blanketing them with a layer of puff pastry and baking to perfection. Serve it warm, freshly inverted onto a platter, and elevate your presentation by pairing it with a dollop of creamy crème fraîche or a generous scoop of vanilla ice cream. With just 20 minutes of prep time and simple ingredients, this Tarte Tatin offers a luxurious way to bring a taste of France to your table.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 100 grams Unsalted butter, cubed
- 6 pieces Apples (such as Granny Smith or Honeycrisp), peeled, cored, and halved
- 1 sheet Puff pastry sheet, thawed
- 1 tablespoon Lemon juice
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat your oven to 190°C (375°F).
Peel, core, and halve the apples. Toss them in a bowl with the lemon juice to prevent browning.
In a 25-30 cm (10-12 inch) ovenproof skillet or tarte Tatin pan, melt the sugar over medium heat, stirring occasionally, until it turns into a golden caramel.
Carefully add the cubed butter to the caramel and stir to combine. Be cautious, as the caramel can bubble and splatter.
Arrange the apple halves, cut side up, tightly in the caramel. Pack them snugly as they will shrink while cooking.
Cook the apples in the caramel over medium-low heat for about 10 minutes, basting them occasionally with the caramel sauce.
On a lightly floured surface, roll out the puff pastry sheet slightly to ensure it will cover the pan. Cut the pastry into a circle slightly larger than your pan.
Carefully drape the puff pastry over the apples, tucking the edges down around the apples.
Place the skillet or pan into the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed.
Remove the pan from the oven and let it cool slightly for 5-10 minutes.
To invert the tart, place a large plate or serving platter over the skillet. Using oven mitts, carefully flip the tart onto the plate. Be cautious of the hot caramel that may spill.
Serve the tarte Tatin warm, optionally with vanilla ice cream or crème fraîche.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 36.7 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 147 mg | 3% | |
*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.
