Tarte Tatin Recipe
Tarte Tatin is a French classic that never gets old. You can understand why because no one can resist caramelized apples baked into a flaky, buttery puff crust. It is heavenly! This easy version calls for store-bought puff pastry, cutting down the prep time considerably.
Servings 8 slices
Cost $ 2.00 per slice
- 5 medium firm baking apples such as Gala, Honeycrisp, or Pink Lady
- ⅔ cup granulated sugar
- 6 tablespoons water
- 4 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- A pinch of salt
- 14 oz package frozen puff pastry use only one sheet, thawed
- All-purpose flour for surface
Prep the apples: Peel, core, and then quarter the apples. Reserve!
Make the caramel: Sprinkle sugar evenly over the bottom of a 10-inch (25 cm) cast iron skillet and then drizzle with water. Cook over medium heat, stirring now and then, until the mixture bubbles and turns light amber (5-7 minutes).
TIP: After it starts bubbling, make sure to tilt the skillet sometimes so the caramel gets even in the pan (some edges will be darker than others. By tilting/swirling the pan the color will be even out). Stir in the butter, vinegar, and salt until the butter has melted.
Cook the apples partially: Add the apples and cook them for about 15 minutes or until caramelized or golden brown, stirring now and then. Remove the pan from the heat and arrange the apples, curved side down in concentric circles in the skillet. TIP: Make sure they are very close to each other.
Prep the puff pastry: Lightly flour a surface, roll out the puff pastry using a rolling pin, and cut it into a 10-inch (25 cm) circle. Place it over the apples, tucking the edges down with a spatula or spoon. Prick the center 2-3 times with a stick (to vent the dough while baking so the puff pastry won’t be soggy). Place the skillet on a rimmed baking sheet.
Bake the tarte tatin: Preheat the oven to 400° F (204° C). Bake for 35 to 40 minutes or until the puff pastry is cooked and golden brown on top.
Let it cool, invert, and serve: Allow it to cool on a wire rack for 15 minutes (up to 30 if using a cast-iron skillet).Then run a kife around the edges to loosen, place a large, rimmed plate on top, and carefully flip the tarte tatin.
TIP: While the tarte is still hot, nudge any apples back into place that fall out of line or stick to the skillet. Serve by itself or with vanilla ice cream on top (or crème fraiche).
Store cool Tarte Tatin in an airtight container in the fridge for up to 3 days. Reheat before serving! Be aware the puff pastry won’t be as crispy as when came out of the oven but the dessert will still be quite delish.
Freezing is not recommended. But I will guarantee there won’t be leftovers for it.
Can I make it in advance?
Yes, you can! For that, cook the apples in caramel, arrange them well, let cool, cover with plastic, and refrigerate overnight. When you are ready, uncover the pan, place the puff pastry on top, and bake.
Best Tips for Making This Tarte Tatin Recipe
Apples: Do not cut the apples too small. Quartering them prevents them turn into mush as it cooks with the caramel. Apples shrink a lot when they cook, so pack as many in the pan as possible very close to each other. After inverting the Tarte Tatin, nudge back in place any apple that falls out or sticks to the pan while it is still hot. After the dessert cools completely it is hard to fix it.
Pan: If you don’t have a 9-inch cast-iron skillet, you can cook the caramel and apples in a regular skillet and then arrange the apples in a 9-inch round cake pan. Make sure to pour any remaining caramel over the top of the apples before placing the puff pastry on top.
Puff pastry: It must be thawed before rolling it out, or it’ll rip apart.
Extra flavorings: You can mix in a good sprinkle of cinnamon, apple pie spice, or vanilla extract with the caramel after it is ready.
Other fruits: Replace apples with pears, plums, nectarines, apricots, or peaches.
Calories: 311kcal | Carbohydrates: 44g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 140mg | Fiber: 3g | Sugar: 29g | Vitamin A: 237IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
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