Apple Tarte Tatin
Classic French upside-down apple tart made with dry caramel, firm baking apples, and puff pastry. Deep amber caramel, structured fruit, and a crisp pastry finish.
Equipment
- Equipment
- 10-inch oven-safe cast iron skillet
- Heatproof spatula
- Paring knife
- Rolling Pin
- Cooling rack
- Thick kitchen towel
Ingredients
Ingredients
- 6 –7 medium firm apples Granny Smith, Honeycrisp, Braeburn, or Pink Lady, peeled, cored, halved
- 1 cup 200g granulated sugar
- 6 tablespoons 85g unsalted butter, cubed
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract optional
- 1 sheet all-butter puff pastry thawed
- 1 teaspoon fresh thyme leaves optional
Instructions
Instructions
- Preheat oven to 400°F (200°C).
Make the dry caramel:
- In a 10-inch oven-safe cast iron skillet over medium heat, sprinkle 1 cup (200g) granulated sugar evenly across the bottom. Do not stir. Allow sugar to melt, swirling the pan occasionally until it turns a deep amber color.
Add butter:
- Carefully add 6 tablespoons (85g) unsalted butter. Stir gently with a heatproof spatula until fully melted and combined. Add ½ teaspoon sea salt and ½ teaspoon vanilla extract (if using).
Arrange apples:
- Place 6–7 halved apples cut-side up in tight concentric circles in the caramel. Cook over medium-low heat for 10–12 minutes, allowing apples to soften slightly and release moisture.
Prepare pastry:
- Roll 1 sheet puff pastry slightly larger than the skillet (about 11 inches). Lay pastry over apples and tuck edges down inside the skillet using a spoon.
Bake:
- Transfer skillet to oven and bake 25–30 minutes until pastry is deeply golden and crisp.
Rest and invert:
- Remove from oven and let rest 3–5 minutes. Place a serving plate over the skillet and flip carefully in one decisive motion. Lift skillet slowly to release tart.
Notes
Notes
Use a blend of firm apples for best structure and flavor balance.
Caramel should be deep amber, not dark brown.
Do not let tart sit longer than 5–7 minutes before flipping or caramel may harden.
Storage
Store at room temperature for up to 8 hours.
Refrigerate up to 2 days; rewarm gently at 300°F to soften caramel before serving.
Refrigerate up to 2 days; rewarm gently at 300°F to soften caramel before serving.
