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apple tarte tatin

apple tarte tatin

Carrie
Apple tarte Tatin is a classic French dessert featuring caramelized apples baked beneath a golden, flaky pastry. Once flipped, the tart reveals a beautifully glazed apple topping with rich, buttery flavors. This elegant upside-down tart is perfect for any occasion, whether you're hosting a dinner party or treating yourself.
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Prep Time 30 minutes
Cook Time 33 minutes
10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 4
Calories 1400 kcal

Ingredients
  

  • ✅ Ingredients for Apple Tarte Tatin
  • 🍎 For the Apples and Caramel:
  • 4 –5 large apples Granny Smith, Honeycrisp, or Braeburn – peeled, cored, and cut into thick wedges
  • ½ cup unsalted butter – for a rich creamy caramel base
  • ¾ cup granulated sugar – for the perfect caramelized glaze
  • 1 tbsp lemon juice – to prevent apple browning and add a touch of tang
  • 1 tsp vanilla extract optional – enhances the caramel flavor
  • ¼ tsp ground cinnamon optional – adds warmth and spice
  • 🥧 For the Pastry:
  • 1 sheet puff pastry – thawed slightly larger than the skillet
  • 1 egg beaten – for the egg wash, creating a golden crust (optional)
  • 🌿 Optional Garnishes:
  • Powdered sugar – for a light dusting
  • Fresh mint leaves – for a pop of color
  • Whipped cream or vanilla ice cream – for serving

Notes

✅ Step-by-Step Instructions: How to Make Apple Tarte Tatin

🍎 1. Prepare the Apples

  1. Peel and core the apples:
    • Use a paring knife or peeler to remove the skin.
    • Core the apples and cut them into thick wedges (about 6–8 slices per apple).
  2. Prevent browning:
    • Toss the apple slices in a bowl with 1 tbsp lemon juice.
    • This prevents oxidation and adds a slight tang.
✅ Tip: Choose firm apples (like Granny Smith) to prevent them from becoming mushy during cooking.

🍯 2. Make the Caramel

  1. Melt the butter:
    • In an oven-safe, heavy-bottom skillet (preferably cast iron), melt ½ cup unsalted butter over medium heat.
  2. Add the sugar:
    • Sprinkle ¾ cup granulated sugar evenly over the melted butter.
  3. Create the caramel:
    • Let the mixture cook undisturbed for 4–5 minutes until the sugar dissolves.
    • Swirl the pan occasionally (don’t stir) to prevent crystallization.
  4. Caramelize the apples:
    • Carefully add the apple wedges to the caramel in a circular pattern, cut-side up.
    • Cook for 10–15 minutes, flipping the apples occasionally, until they are
      • Tender,
      • Lightly caramelized, and
      • Coated in a rich, golden glaze.
  5. Add flavor enhancers:
    • Stir in 1 tsp vanilla extract and ¼ tsp ground cinnamon (optional) for extra depth.
✅ Tip: Keep a close eye on the caramel—it can burn quickly. Aim for a rich amber color.

🥧 3. Prepare the Puff Pastry

  1. Roll out the pastry:
    • On a lightly floured surface, roll out 1 sheet of puff pastry slightly larger than your skillet.
    • You want about 1 inch of overhang around the edges.
  2. Prick the pastry:
    • Use a fork to prick holes in the pastry.
    • This prevents it from puffing up too much during baking.
✅ Tip: If using store-bought puff pastry, make sure it is thawed but still cold for easy handling.

🔥 4. Assemble the Tarte Tatin

  1. Cover the apples:
    • Place the rolled-out puff pastry over the caramelized apples in the skillet.
  2. Tuck in the edges:
    • Gently tuck the edges of the pastry down around the apples.
    • This creates a tight seal and holds the tart together.
  3. Vent the pastry:
    • Poke 2–3 small holes in the pastry with a knife or fork.
    • This allows steam to escape during baking.
  4. Optional egg wash:
    • For a glossy, golden crust, brush the pastry with a beaten egg.
✅ Tip: Tucking the pastry edges prevents the caramel from bubbling over.

🍽️ 5. Bake the Tarte Tatin

  1. Preheat the oven:
    • Preheat to 375°F (190°C).
  2. Bake until golden:
    • Place the skillet in the oven and bake for 30–35 minutes.
    • The pastry should be puffed and golden brown.
  3. Check for doneness:
    • The tart is ready when the pastry is crisp and the caramel is bubbling around the edges.
✅ Tip: If the edges brown too quickly, cover them with foil to prevent burning.

🔄 6. Let It Rest and Flip

  1. Resting time:
    • Remove the tart from the oven and let it rest for 5–10 minutes.
    • This helps the caramel thicken slightly, making it easier to flip.
  2. Invert the tart:
    • Place a large serving plate over the skillet.
    • Wearing oven mitts, carefully but quickly flip the skillet over to invert the tart onto the plate.
    • Let the caramel drizzle over the apples.
✅ Tip: Be cautious during the flip—hot caramel can splatter. Use a plate larger than the skillet to catch any excess sauce.

🍓 7. Serve and Enjoy

  1. Cut into slices:
    • Use a sharp knife to cut the tarte Tatin into even wedges.
  2. Serve warm:
    • The tart tastes best when served warm, allowing the caramel to remain silky.
  3. Add garnishes:
    • Top with powdered sugar or fresh mint leaves.
    • Add a scoop of vanilla ice cream or whipped cream for extra indulgence.
✅ Tip: Drizzle with berry coulis or salted caramel sauce for a gourmet presentation.

🍎✨ Key Tips for a Perfect Tarte Tatin

✅ Use a cast-iron skillet: It retains heat evenly and creates a perfect caramel.
✅ Don’t rush the caramel: Let it reach a deep golden color before adding the apples.
✅ Choose the right apples: Firm apples hold their shape during baking.
✅ Serve immediately: The tarte Tatin is best enjoyed warm when the caramel is silky and the pastry is crisp.