This classic French Apple Tarte Tatin comes together quickly with only 4 ingredients. A stunningly beautiful upside-down tart that lets the tender, caramelized apples shine.
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Servings: 8
Ingredients
1sheet of puff pastrydefrosted in the fridge
flour for dusting
7 to 8medium-large Honeycrisp or Fuji, Braeburn, Cortland or Pink Lady apples (about 3 1/2 pounds)
4tablespoonscold salted butter,cubed (if using unsalted add a pinch of salt to melted butter)
1/2cup100 grams granulated sugar
Crème fraîche or softly whipped creamunsweetened, for serving (optional)
Instructions
On a lightly floured piece of parchment paper, roll out the puff pastry to a little larger than 10 inches. Place a large bowl or cake pan upside down over the rolled out pastry to use as a template. Using a small sharp knife, cut a circle. Keep chilled in the refrigerator while you prepare and cook the apples.
Peel the apples, slice them into quarters, and remove the core.
Preheat oven to 400 degrees Fahrenheit.
Melt the butter in a 10-inch cast-iron or other heavy-bottomed, ovenproof pan over medium heat. Sprinkle the sugar evenly over the melted butter and cook without stirring until the mixture begins to brown, then stir gently with a wooden spoon until the caramel is golden brown, about 4-5 minutes. The timing will really depend on your skillet and hot your stove is so keep a close eye on it. As soon as it is getting close to the right colour, remove from heat.
Add the apples to the pan, arranging them as close together as possible. You won't be able to fit all the apple pieces in a single layer so just cram the remaining pieces on top. If there are a few pieces you can't fit at all, leave them aside and fit them in once the other apples have shrunk. It all works out in the end and you can always rearrange the apples later once they cook down.
Cook the apples over medium-high heat for 3 minutes, or until the juices start to bubble. Reduce heat to medium and cook for 13 to 15 minutes, using a rubber spatula to gently stir and flip the apples around once or twice, coating all the apples with caramel as much as possible. You can also use a spoon to carefully pour some of the juices in the pan over top of the apples. Remove from heat.
With a spatula, turn the apples so they are all round-side down and arrange them in a concentric circles. It's okay if they are tight together and overlapping, they will continue to shrink in the oven. If you are finding it hard to arrange the apples, remove a few to a parchment lined baking sheet. This will give you more room to move the apples around.
Remove the puff pastry from the fridge and drape it over the apples in the pan. Use a spatula to carefully tuck the edges of the pastry into the side of the pan snuggly around the apples. Poke three or four tiny holes into the crust with a knife. Bake for 30-40 minutes, until dough is puffed and nicely browned.
Remove from oven and run a knife around the edge of the crust to make sure there are no pieces sticking to the pan. Allow to cool for 15-20 minutes. (This will allow the juices to thicken a bit and seep back into the apples.)
Place a large plate on top of the pan. Using oven mitts, grip the plate and skillet together and flip upside down quickly. Remove the pan and if any apple pieces are stuck to it, just arrange them back on the tart.
Slice the tart and serve warm with crème fraîche, or whipped cream on the side, if desired.
Notes
Tips: Please read through the Tips section in the post to ensure success.
Storing suggestions: Leftovers can be stored, covered, in the refrigerator for up to 2 days. Reheat in a warm oven until warmed through or enjoy at room temperature.