French Apple Tart (Tarte Tatin)
Traditional dish · French
An upside-down caramelized apple tart where the apples are cooked in butter and sugar before being topped with pastry and baked. A rich, decadent variation.
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Ingredients
- unsalted butter1/2 cup
- granulated sugar3/4 cup
- apples, firm and tart, peeled, cored, and quartered6-8
- puff pastry, thawed1 sheet
- vanilla extract1 teaspoon
- lemon juice1 tablespoon
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Make the caramel: In an oven-safe skillet (about 9-10 inches), melt the butter over medium heat. Stir in the granulated sugar and cook, stirring occasionally, until it turns a deep amber caramel color. Be careful not to burn.
- 3
Arrange the apple quarters tightly in the skillet over the caramel, cut-side down. Add vanilla extract and lemon juice.
- 4
Carefully place the puff pastry sheet over the apples, tucking the edges down into the sides of the skillet.
- 5
Bake for 30-40 minutes, or until the puff pastry is golden brown and puffed.
- 6
Let the tart cool in the skillet for about 10-15 minutes. Then, carefully invert the tart onto a serving plate. The apples should be on top.
- 7
Serve warm.
