Classic Tarte Tatin Recipe

Ingredients

For the Caramelized Apples:

• 6-7 medium firm apples (e.g., Granny Smith, Honeycrisp, or Golden Delicious)
• ½ cup (100g) granulated sugar
• 4 tablespoons (60g) unsalted butter
• 1 tablespoon lemon juice (to prevent browning)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional)

For the Pastry:

• 1 sheet of puff pastry (store-bought or homemade), thawed
• All-purpose flour for dusting

Instructions

1. Prepare the Apples:

1. Peel, core, and slice the apples into thick wedges (as seen in the image).
2. Sprinkle the apple slices with lemon juice to prevent browning.

2. Make the Caramel:

1. In an oven-safe skillet (cast iron works best), melt the butter over medium heat.
2. Add the sugar and cook, stirring occasionally, until the mixture turns a golden caramel color (about 5-7 minutes).
3. Remove from heat and carefully arrange the apple slices in a circular pattern on top of the caramel, as shown in the image. Pack them tightly since they will shrink during cooking.
4. Place the skillet back on low heat and cook for 5-8 minutes until the apples soften slightly and absorb the caramel. Add vanilla extract and cinnamon if using.

3. Add the Pastry:

1. Roll out the puff pastry slightly on a floured surface. Cut it into a circle slightly larger than the skillet.
2. Carefully place the pastry over the apples, tucking the edges into the skillet around the apples.

4. Bake the Tarte Tatin:

1. Preheat the oven to 375°F (190°C).
2. Place the skillet in the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.

5. Flip and Serve:

1. Allow the tart to cool for 5-10 minutes.
2. Carefully place a large serving plate over the skillet. Using oven mitts, quickly flip the skillet to invert the tart onto the plate. Be cautious of any hot caramel drips.
3. Let it cool slightly before serving.

Serving Suggestions:

• Serve warm or at room temperature.
• Pair it with vanilla ice cream, whipped cream, or crème fraîche.

Tips:

• Use firm apples to ensure they hold their shape.
• If the caramel hardens after flipping, don’t worry – it will soften as the tart cools.