Tarte Tatin
Tarte Tatin is a classic French upside-down tart made by caramelizing apples in butter and sugar before topping them with pastry and baking. The tart is then flipped so the golden, jammy fruit sits on top of the crisp, buttery crust. Plan on about 1 hour from start to finish, including cooling time before serving.
Equipment
- 1 Oven-safe skillet (10-inch)
- 1 Rolling pin
- 1 Pastry brush
- 1 Cooling Rack
Ingredients
Ingredients
- 6 medium-sized Granny Smith apples peeled, cored, and quartered
- ½ cup granulated sugar
- ¼ cup unsalted butter cut into pieces
- 1 sheet puff pastry thawed
Instructions
- Preheat your oven to 375°F (190°C).In an oven-safe skillet, sprinkle granulated sugar evenly over the bottom. Place it over medium heat, shaking occasionally, until the sugar melts and turns a golden caramel, about 7-10 minutes.
- Remove from heat and add the butter, swirling the pan gently to combine it with the caramel.
- Arrange the apple quarters in a tight circle over the caramel, rounded sides down.
- Roll out the puff pastry to 1/8 inch thickness using the rolling pin. Drape it over the apples, tucking the edges down around them.
- Bake in the preheated oven for 35-40 minutes until the pastry is puffed and golden brown.
- Allow to cool for 5 minutes before inverting onto a serving plate using a cooling rack.
Notes
Tammy’s Tips:
- Using firm, tart apples like Granny Smith helps maintain structure and balance sweetness. Consider adding a pinch of ground cinnamon for an aromatic twist.
- For a gluten-free version, a gluten-free pastry sheet can be used.
Nutrition
Calories: 339kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 15mgSodium: 79mgPotassium: 167mgFiber: 4gSugar: 27gVitamin A: 251IUVitamin C: 6mgCalcium: 13mgIron: 1mg
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