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Apple tarte tatin
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Apple Tarte Tatin

Here it is: the classic apple tarte Tatin. With this easy recipe, you'll have a delicious dessert ready in no time.
Preparation15 minutes
Cooking30 minutes
Total45 minutes
Servings: 8 people

Ingredients 
US Customary | Metric

  • 5 small firm, tart apples, peeled, cored, and quartered
  • 100 grams unsalted butter
  • 200 grams granulated sugar
  • Pinch of salt
  • 1 roll fresh puff pastry

Equipment

  • 1 28 cm / 11 inch quiche pan, oven-proof skillet or round baking dish

Instructions

  • If you don't have an oven-safe skillet, lightly grease a round 27 cm baking dish. Preheat the oven to 200°C /400 ˚F (conventional oven)
  • Melt the butter in a large 28 cm/11 inch skillet (preferably oven-safe) over medium heat. Once melted, stir in the sugar. It may look grainy at first. As soon as the butter and sugar begin to bubble, add the apples and a pinch of salt.
  • Stir until all the apples are coated in caramel. Let everything cook for about 15 minutes, stirring occasionally. The caramel will gradually darken. After about 10 minutes, you'll notice it turning a beautiful caramel color and becoming much thicker and stickier.
  • Meanwhile, unroll the puff pastry.
  • If you're using an oven-safe skillet, skip this step. Otherwise, transfer the caramelized apples and caramel to your prepared baking dish. Work quickly and arrange the apples with their rounded sides facing down.
  • Cover with the puff pastry. Trim any excess dough if needed and tuck the edges into the pan. Be careful: the caramel is extremely hot, so avoid touching it.
  • Prick several holes in the pastry with a fork and bake for about 30 minutes, or until the puff pastry is golden brown and crisp.
  • Remove from the oven. Place a serving platter that's larger than the pan on top, then carefully flip everything over in one quick motion so the apples are facing upward.
  • Let the tart cool slightly until the caramel is no longer dangerously hot. Serve warm with whipped cream or a scoop of ice cream.

Tips

  • I originally used frozen puff pastry sheets, but they didn't give the nicest finish. That's why I've updated the recipe to recommend a roll of fresh puff pastry instead.
  • If you're using an oven-safe skillet, simply skip transferring the filling and continue with the recipe as written.
How to store
Store the tarte Tatin in the refrigerator for up to 2-3 days. Reheat it in the oven before serving for the best texture.