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Classic Tarte Tatin
Traditional dish · French
The quintessential French upside-down apple tart, featuring deeply caramelized apples baked under a buttery puff pastry crust. Traditionally made with a specific type of apple and cooked in a cast-iron skillet.
Ingredients
- Apples (such as Golden Delicious or Reinette)1.5 kg
- Unsalted butter150 g
- Granulated sugar200 g
- Puff pastry1 sheet (approx. 250g)
- Lemon juice1 tbsp
- Saltpinch
Steps
- 1
Preheat oven to 190°C (375°F).
- 2
Peel, core, and quarter the apples. Toss with lemon juice to prevent browning.
- 3
In an oven-safe skillet (preferably cast iron), melt the butter over medium heat. Add the sugar and cook, stirring occasionally, until it forms a deep amber caramel. Be careful not to burn it.
- 4
Arrange the apple quarters tightly in the caramel, cut-side down. Cook for about 10-15 minutes until the apples begin to soften slightly.
- 5
Remove the skillet from heat. Drape the puff pastry sheet over the apples, tucking the edges down into the sides of the skillet.
- 6
Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- 7
Let the tart cool in the skillet for about 10 minutes. Carefully invert the tart onto a serving plate. If any apples stick, rearrange them.
- 8
Serve warm, optionally with crème fraîche or vanilla ice cream.
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