Description
This classic tarte Tatin features caramelized apples nestled under golden puff pastry. A rustic yet elegant French dessert that’s simple to make and always impresses.
Ingredients
Scale
- 6 medium apples (Honeycrisp, Braeburn, or Granny Smith), peeled, halved, and cored
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 sheet puff pastry, thawed
- 1 tablespoon flour (for dusting)
Instructions
- Preheat oven to 375°F (190°C). Lightly flour a surface and roll out puff pastry into a circle slightly larger than your skillet.
- Peel, halve, and core apples. Toss with lemon juice.
- In an oven-safe skillet, melt sugar over medium heat until golden. Stir in butter, vanilla, and salt until smooth.
- Arrange apple halves cut-side up in the caramel. Let simmer for 10–12 minutes until partially tender.
- Lay puff pastry over the apples, tucking in the edges. Cut small steam slits on top.
- Bake for 30–35 minutes until pastry is puffed and golden brown.
- Cool for 5–10 minutes. Invert onto a serving plate while warm. Spoon any extra caramel on top.
- Slice and serve warm with ice cream or crème fraîche.
Notes
- Use firm apples to maintain shape during baking.
- Don’t overcook the caramel — aim for deep amber, not dark brown.
- Invert while the tart is still warm to release cleanly.
- Cover edges with foil if browning too quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 29g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg