Name: Tarte Tatin
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 6 large Granny Smith apples; 7 tbsp Unsalted butter; 3/4 cup Granulated sugar; 1 sheet All-butter puff pastry; 1/2 tsp Ground cinnamon; 1 tsp Vanilla extract

Desserts

Tarte Tatin

Indulge in this legendary French upside-down tart featuring deeply caramelized Granny Smith apples atop a buttery, flaky pastry crust. This show-stopping dessert strikes the perfect balance between tart fruit and rich, golden caramel.

Prep

30m

Cook

45m

Serves

Calories

380kcal

Qty	Ingredient
6 large 1.2 kg	Granny Smith apples
7 tbsp 100 g	Unsalted butter
3/4 cup 150 g	Granulated sugar
1 sheet 320 g	All-butter puff pastry
1/2 tsp 1 g	Ground cinnamon
1 tsp 5 ml	Vanilla extract

2 Method

Step 1. Preheat your oven to 400°F (200°C). Peel, core, and halve the apples.

Step 2. In a 9 or 10-inch oven-proof heavy-bottomed skillet, melt the butter over medium heat. Sprinkle the sugar evenly over the melted butter.

Step 3. Cook the sugar and butter mixture for about 5 minutes without stirring until it begins to turn a light amber color. Stir in the vanilla and cinnamon.

Step 4. Carefully arrange the apple halves in the skillet, standing them on their sides and packing them very tightly together as they will shrink during cooking.

Step 5. Continue to cook the apples in the caramel over medium heat for 15-20 minutes. Baste them occasionally with the caramel until the liquid has reduced and the apples are tender but not mushy.

Step 6. Remove from heat. Roll out your puff pastry sheet on a floured surface and cut a circle slightly larger than your skillet.

Step 7. Lay the pastry over the apples and tuck the edges down into the sides of the skillet using a spoon.

Step 8. Cut a small slit in the center of the pastry to let steam escape. Bake for 25-30 minutes until the pastry is golden brown and puffed.

Step 9. Let the tart rest in the pan for 5-10 minutes. Place a large serving plate over the skillet and, using oven mitts, quickly and confidently flip the tart onto the plate.

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Use firm, tart apples like Granny Smith or Braeburn so they hold their shape during the long caramelization process.
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Ensure your puff pastry is very cold before putting it in the oven; this ensures the maximum number of flaky layers.
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Don't be afraid to let the caramel get a deep amber color; that slightly bitter edge balances the sweetness of the fruit.
·
If some apples stick to the pan when flipping, just pick them up and place them back on the tart—the caramel will hide any imperfections.

? FAQ

Can I use store-bought puff pastry?

Yes, high-quality store-bought all-butter puff pastry works perfectly and saves a lot of time.

What is the best pan for Tarte Tatin?

A heavy-bottomed cast iron skillet is ideal because it retains heat evenly and can go from stovetop to oven.

Can I make this ahead of time?

Tarte Tatin is best served warm shortly after baking. If you make it ahead, reheat it in a low oven to crisp the pastry before serving.

Why is my Tarte Tatin soggy?

This usually happens if the apples weren't cooked long enough on the stovetop to reduce their moisture, or if the tart sat in the pan too long after baking.