French Apple Tart (Tarte Tatin)
85% authentic · French
An upside-down caramelized apple tart where the apples are cooked in caramel before being topped with pastry and baked. Traditionally made in a specific pan, this version adapts to a standard skillet.
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Ingredients
- unsalted butter1/2 cup
- granulated sugar1 cup
- firm apples (like Golden Delicious or Gala), peeled, cored, and halved or quartered6-8
- puff pastry, thawed1 sheet
- vanilla extract (optional)1 teaspoon
Steps
- 1
Preheat your oven to 375°F (190°C).
- 2
In an oven-safe skillet (about 9-10 inches), melt 1/2 cup butter over medium heat. Stir in 1 cup sugar. Cook, stirring occasionally, until the sugar dissolves and turns into a deep amber caramel. This may take 8-10 minutes. Be careful not to burn it. Stir in 1 teaspoon vanilla extract, if using.
- 3
Remove the skillet from the heat. Arrange the prepared apple pieces tightly in the caramel, cut-side down. Pack them in snugly as they will shrink.
- 4
Unroll the thawed puff pastry sheet. Cut it into a circle slightly larger than the diameter of your skillet. Gently place the pastry circle over the apples, tucking the edges down inside the skillet around the apples.
- 5
Place the skillet in the preheated oven. Bake for 30-40 minutes, or until the puff pastry is puffed, golden brown, and cooked through.
- 6
Carefully remove the skillet from the oven. Let it rest for about 5-10 minutes. Then, place a large serving plate over the skillet and, holding them together firmly, quickly invert the skillet to release the tart onto the plate. If any apples stick, gently place them back onto the tart.
- 7
Serve warm, on its own or with a dollop of cream or ice cream.
