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Tarte Tatin Recipe

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This classic French Tarte Tatin features tender apples caramelized in buttery sugar until golden and gorgeous, then topped with flaky puff pastry and baked to perfection. When flipped upside down, you’ll reveal a stunning dessert with glistening caramelized apples that tastes like it came from a French patisserie. Serve warm with vanilla ice cream for the ultimate treat!

Ingredients

Scale
  • 6-8 medium Granny Smith apples (about 3 pounds)
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • ¼ teaspoon salt
  • 1 sheet puff pastry (about 8-9 ounces), thawed according to package directions
  • 1 teaspoon vanilla extract (optional)
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the lower third of the oven.
  2. Prepare the apples: Peel, core, and quarter the apples. If your apples are very large, you may want to cut them into sixths. Try to keep the pieces relatively uniform in size so they cook evenly.
  3. Make the caramel: In your 10-inch oven-safe skillet, spread the sugar evenly across the bottom. Place over medium heat and let it melt, without stirring, for about 3-4 minutes. Once it begins to melt around the edges, you can gently tilt the pan to distribute the melting sugar, but avoid stirring which can cause crystallization.
  4. Add the butter: When the sugar has turned a deep amber color (this takes about 8-10 minutes total), remove from heat and immediately add the butter pieces. Stir carefully until the butter is completely melted and incorporated. The mixture will bubble up vigorously, so be careful! Stir in the salt and vanilla if using.
  5. Arrange the apples: Working quickly while the caramel is still hot and fluid, arrange the apple quarters in the skillet in a circular pattern. Start from the outside edge and work your way toward the center, fitting them as tightly as possible. Place them rounded-side down as this will be the top when you flip it. You can create a second layer on top if needed.
  6. Cook the apples: Place the skillet back over medium heat and cook for about 15-20 minutes, occasionally pressing down gently on the apples with a spatula. The caramel will bubble up around the apples. You want the apples to be partially cooked and the caramel to be thick and bubbling. If using cinnamon, sprinkle it over the apples during this step.
  7. Prepare the pastry: While the apples are cooking, roll out your puff pastry on a lightly floured surface just large enough to cover your skillet with about a 1-inch overhang. Keep it refrigerated until you’re ready to use it.
  8. Top with pastry: Remove the skillet from heat. Carefully place the puff pastry over the apples, tucking the edges down between the apples and the side of the skillet all the way around. Use a knife to poke 4-5 small vents in the pastry to allow steam to escape.
  9. Bake: Transfer the skillet to your preheated oven and bake for 40-45 minutes, until the pastry is puffed, golden brown, and crispy. If the pastry is browning too quickly, you can tent it loosely with foil.
  10. Cool slightly: Remove from the oven and let the tart cool in the skillet for 10-15 minutes. This allows the caramel to thicken slightly and makes flipping easier. Don’t let it cool completely or the caramel will harden and make flipping difficult.
  11. The big flip: Place a large serving plate over the top of the skillet. Using oven mitts and holding both the plate and skillet together firmly, quickly and confidently flip them over. Give the bottom of the skillet a few taps if needed to release the tart. Carefully lift off the skillet to reveal your beautiful Tarte Tatin!
  12. Finishing touches: If any apples stuck to the pan, simply place them back on the tart. You can use a pastry brush to redistribute any caramel that pooled on the plate back over the apples for a glossy finish.
  13. Serve: Serve warm with vanilla ice cream, whipped cream, or crème fraîche. Heaven!

Notes

  • Apple positioning matters: Place apples rounded-side down in the pan, as this will be the top when flipped. Pack them tightly as they’ll shrink during cooking.
  • Don’t skip the cooling step: Letting it rest for 10-15 minutes is crucial. Too hot and the caramel will be too liquid; too cool and it won’t release from the pan.
  • Caramel color guide: Your caramel should be a deep amber color, similar to an old penny. Too light and it won’t have enough flavor; too dark and it will taste bitter.
  • Puff pastry tips: Keep puff pastry cold until you’re ready to use it. If it gets too warm, it won’t puff properly in the oven.
  • Pan temperature check: If you’re nervous about flipping, you can run a knife around the edge before flipping to ensure nothing is stuck.

Nutrition

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