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Apple Tarte Tatin Recipe

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3.9 from 67 reviews

  • Author: Amina
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

Apple Tarte Tatin is a classic French upside-down caramelized apple tart with a buttery puff pastry crust. This elegant dessert features tender apples cooked in a rich caramel sauce, topped with flaky puff pastry, then baked to golden perfection. Serve warm with whipped chantilly cream or vanilla ice cream for an indulgent treat.

Ingredients

Apples

  • 5-6 Apples (e.g. Granny Smith)
  • 1 tablespoon Lemon juice (freshly squeezed)
  • 1 tablespoon Lemon juice (freshly squeezed)

Caramel Base

  • 150 g Granulated sugar
  • 60 g Unsalted butter
  • ¼ teaspoon Salt

Pastry

  • 1 pack Puff pastry (store-bought or homemade)

Instructions

  1. Prepare the Apples: Peel, core, and halve the apples. Sprinkle them with freshly squeezed lemon juice to prevent discoloration and set aside.
  2. Preheat the Oven: Set your oven to 350°F (175°C), with no fan, ensuring it’s ready for the initial caramel and apple baking stage.
  3. Make the Caramel: Place a heavy, ovenproof skillet or tarte Tatin pan over medium heat. Add granulated sugar, unsalted butter, and lemon juice, cooking gently until it forms a light golden caramel. If the butter separates from the sugar, whisk until smooth. Remove from heat and stir in salt.
  4. Arrange the Apples: Place the apple halves cut-side up into the caramel in the pan, packing them tightly since they will shrink during baking. Layer them evenly to fill the base.
  5. Bake Apples Partially: Transfer the skillet with apples into the oven and bake for about 20 minutes at 350°F (175°C). The apples should be half-baked. Let them cool to room temperature before adding the pastry. If excess liquid is released, carefully remove it, ensuring the caramel stays moist but not watery.
  6. Prepare the Pastry: Roll out the chilled puff pastry into an 11–12 inch (28–30 cm) circle, slightly larger than the skillet. Prick the entire surface with a fork to prevent puffing.
  7. Cover the Apples: Place the puff pastry over the apples, tucking the edges down around the fruit inside the pan to seal the tart.
  8. Bake Until Golden: Bake the tart in a preheated oven at 375°F (190°C) for 25–30 minutes until the pastry is golden brown and crisp.
  9. Rest and Invert: Let the tart rest for 15 minutes. Remove any excess liquid from the pan if necessary—save it to brush over the apples later for a glossy finish. Carefully invert the tart onto a serving plate while still warm to prevent the caramel from hardening.
  10. Serve and Store: Slice and serve warm with whipped chantilly cream or vanilla ice cream. Store leftovers covered in the fridge for up to 3 days, reheating gently in the oven. The tart can be frozen up to 1 month, wrapped tightly. Thaw overnight in the fridge and reheat before serving.

Notes

  • Use tart apples like Granny Smith for a perfect balance of sweetness and acidity.
  • Be gentle with the caramel to avoid burning; whisk if butter separates to maintain a smooth sauce.
  • Removing excess liquid after baking preserves the perfect caramel texture and prevents sogginess.
  • Inverting the tart while warm is crucial to keep the caramel sauce smooth and glossy on top.
  • The tart is best eaten fresh but can be refrigerated or frozen; reheating restores some crispness to the pastry.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/apple-tarte-tatin-recipe/