Tarte Tatin

Name: Tarte Tatin
Prep time: 20 min
Total time: 2 h 40 min
Yield: 8 serving(s)
Ingredients: 1 sheet (10-oz) frozen puff pastry, thawed; all-purpose flour, for rolling; 9 to 10 small baking apples such as gala or honey crisp (about 3 lbs); 1/2 lemon, juice; 1 tsp. pure vanilla extract; 1 tsp. ground cinnamon; 1 tsp. kosher salt, divided; 1/2 c. granulated sugar, divided; 1/4 c. (½ stick) butter, cut into small pieces

By Justin SullivanUpdated: Oct 12, 2021

Approved by the Delish Test Kitchen

1 Rating

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Joel Goldberg

You know the saying right? "As American as apple pie." Well how about: "as French as tarte tatin?" Okay, you've probably never heard anyone say that but honestly, as good and simple this tarte tatin is, maybe it should be the national pastry. Step aside croissant!

This classic tart construction relies on fruit being laid over caramel then topped with puff pastry. Bake it in the oven and you guests will be floored. The only thing that this recipe requires is time, other than that, it is an approachable and easy way to dip your toe into fancy desserts. Although it may feel like an extra step, roasting the apples before assembling the pastry,] ensures that they don't leach too much liquid and are totally tender.

The caramel might be a little tricky, but we promise going low and slow and resisting the urge to stir is the way to make sure that you have the perfect caramelized bottom. Also, store bought puff pastry is not just fine, it's fantastic!

Made this recipe? Let us know how it came out below!

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Yields:: 8 serving(s)
Prep Time:: 20 mins
Total Time:: 2 hrs 40 mins

Ingredients

1
sheet (10-oz) frozen puff pastry, thawed
all-purpose flour, for rolling
9
to 10 small baking apples such as gala or honey crisp (about 3 lbs)
1/2
lemon, juice
1 tsp.
pure vanilla extract
1 tsp.
ground cinnamon
1 tsp.
kosher salt, divided
1/2 c.
granulated sugar, divided
1/4 c.
(½ stick) butter, cut into small pieces

Directions

1. Step 1Preheat oven to 375º. Unfold puff pastry onto a lightly floured surface. Roll pastry to about an ⅛-inch thickness. Using a sharp knife, cut out an 11” circle from the pastry. Transfer to a parchment-lined baking sheet and refrigerate while you prep the apples.
2. Step 2Prepare the apples: peel the apples and make a thin slice on the top and bottom to remove the stem and the butt end of each apple. Cut the apples in half then scoop out the core with a melon baller or teaspoon.
3. Step 3Transfer the apples to a large bowl and toss with lemon juice, vanilla, cinnamon and ½ teaspoon of kosher salt. Add apples to a 10” heavy bottomed skillet and cover with foil. Bake until apples are just fork tender, 45 to 50 minutes.
4. Step 4Carefully transfer the apples to a plate and wipe out the skillet. (The apples should have leached a decent amount of liquid, it can be reserved for another use – like over ice cream sauce! – or discarded.)
5. Step 5Sprinkle ¼ cup of sugar over the bottom of the skillet then place it over medium low heat. Allow the sugar to melt ,without stirring, swirling skillet as needed to help it melt evenly. (Don’t stir. This could cause the sugar to crystalize.)
6. Step 6As the sugar melts, sprinkle the remaining sugar over the melting sugar and allow it to melt, continuing to swirl the skillet as needed. Once all the sugar has dissolved, allow to cook, undisturbed, until you’ve achieved a light amber color. This whole process should take about 8 to 10 minutes.
7. Step 7Slowly stir in the butter, a little bit at a time, then allow to cook until the mixture resembles caramel and moves around fluidly, about 3 minutes. Fold in the remaining salt.
8. Step 8Carefully add the apples to the skillet, cut side up and continue to simmer until any bubbling has subsided, 5 to 6 minutes more.
9. Step 9Drape the pastry over the apples and use a spoon to tuck the edges in over the apples. Using a small knife, make a few slices in the pastry to allow steam to escape.
10. Step 10Transfer skillet to the oven and bake until the pastry is golden brown and any visual liquid appears syrupy, 55 minutes to 1 hour. Let cool for 5 minutes. Using oven mitts, carefully place a large plate over top of the skillet. Quickly invert the tarte onto the plate. Serve warm.