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Apple Tarte Tatin: A Classic French Dessert Made Simple

Apple Tarte Tatin

A classic French upside-down apple tart with firm apples, buttery caramel, and crisp all-butter puff pastry. Serve it warm with crème fraîche, whipped cream, or vanilla ice cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 6-8 apples, about 1.2-1.5 kg (2 1/2-3 1/4 lb) whole Firm apples, such as Golden Delicious, Braeburn, Gala, or Pink Lady
Caramel
  • 150 g (3/4 cup) Granulated sugar
  • 85 g (6 tablespoons) Unsalted butter, cut into pieces
  • 1 pinch Fine salt
Pastry
  • 225-250 g (8-9 oz) All-butter puff pastry, thawed but still cold
Optional Ingredients
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Vanilla extract
For Serving
  • As desired Crème fraîche, lightly whipped cream, or vanilla ice cream

Method
 

Step-by-Step
  1. Heat the oven to 190°C (375°F). Peel, quarter, and core the apples, keeping the quarters fairly large so they hold their shape.
  2. Sprinkle the sugar evenly over the base of a 9- or 10-inch ovenproof skillet. Cook over medium heat until melted and amber-golden, gently swirling the skillet instead of stirring.
  3. Add the butter, salt, and optional vanilla extract. The caramel will bubble vigorously, so add the butter carefully and cook briefly until the mixture becomes smooth.
  4. Arrange the apple quarters tightly in the caramel with their rounded sides down. Cook on the stovetop for about 10-15 minutes, until the apples begin to soften and the caramel thickens.
  5. Roll the cold puff pastry into a circle slightly larger than the skillet. Lay it over the apples, tuck the edges down around the fruit, and cut a few small vents in the pastry.
  6. Bake for 25-35 minutes, until the pastry is deeply golden and crisp and the caramel bubbles around the edges.
  7. Rest the tart for 5-10 minutes. Place a large serving plate over the skillet and carefully invert the tart in one swift motion, replacing any apples left in the pan.
  8. Serve the tarte Tatin warm with crème fraîche, lightly whipped cream, or vanilla ice cream.

Notes

Choose firm, slightly tart apples and do not let the caramel become very dark before adding the fruit. If the pastry becomes soft, chill the assembled tart briefly before baking. Invert the tart while it is still warm because cooled caramel can set and make release difficult.