Tarte Tatin

Name: Tarte Tatin
Cook time: 75 min
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 8 medium Apples, firm, peeled, cored, halved (about 1.3 kg); 200g Granulated Sugar; 100g Unsalted Butter, diced; 1 sheet of All-Butter Puff Pastry, 26–28 cm round; about 275 g; 1 pinch of Salt, fine

Tarte Tatin is a classic French upside-down tart of glossy, caramelized fruit topped with flaky pastry. Tender, caramel-coated [Apple](535) pieces are baked beneath a golden puff pastry for a dramatic, buttery dessert that’s perfect warm with cream or ice cream.

Tarte Tatin is a classic French upside-down tart of glossy, caramelized fruit topped with flaky pastry. Tender, caramel-coated [Ap... Show more

Traditional French Recipe

Health Grade

E · Indulgent

Rating

4.5

Time

1 hr10 min

Price

0,57 €

Calories

455 kcal

vegetarian

low calorie

low sodium

date night

Method

Prep the apples

Peel, core, and halve the apples, keeping the pieces as even as you can so they cook at the same pace.

Heat the oven

Set a rack in the lower third and heat the oven to 200° C.

Caramelize the apples

Set the granulated sugar in a 26–28 cm ovenproof skillet over medium heat and let it melt into a deep amber caramel, swirling the pan gently as the edges start to liquefy. Carefully add the unsalted butter, cut into small dice, and the salt; the caramel will bubble up, so stir until smooth and glossy. Nestle the apples cut-side up in tight concentric circles, packing them firmly into the caramel, then cook for 10 minutes so the fruit starts to soften and the juices turn syrupy.

Cover with pastry

Lay the all-butter puff pastry over the hot apples and tuck the edges down inside the skillet so the fruit is completely covered. Cut 2 or 3 small slits in the center to let steam escape.

Bake the tart

Bake for 25–30 minutes, until the pastry is deeply golden, crisp, and the caramel is bubbling at the edges.

Rest and invert

Let the tart rest for 5 minutes so the caramel settles slightly but stays fluid. Put a serving plate over the skillet, wear oven mitts, and flip the tart in one confident motion; lift the pan away and spoon any apples or caramel left behind back onto the tart. Serve warm.