Description
A classic French dessert featuring caramelized apples cooked in butter and sugar, topped with golden puff pastry, then flipped to reveal a beautifully glossy apple topping. This Apple Tart Tatin recipe brings a perfect balance of buttery caramel and tart apples baked to perfection, ideal for serving warm with vanilla ice cream.
Ingredients
Pastry
- 375 g puff pastry block (or sheet)
Caramel
- 130 g granulated sugar
- 75 g unsalted butter
- 1 tsp vanilla bean paste
Fruit
- 6 Granny Smith apples
Instructions
- Prepare the pastry: Preheat your oven to 180℃ (350℉). Roll out the puff pastry on a floured surface until it is about 3mm (1/4 inch) thick and cut a 24cm (9.5 inch) circle using a plate as a guide. Brush off any excess flour, place the pastry on a plate or baking tray, and refrigerate until cold and ready to use.
- Make the caramel: Place the sugar in a 23cm (9 inch) ovenproof heavy-based frying pan or cast iron skillet over medium heat. Without stirring, let the sugar dissolve and turn into a golden caramel by swirling the pan. Remove from heat, add butter, and whisk until fully combined, then stir in the vanilla bean paste.
- Prepare the apples: Peel, halve, and core the apples. Arrange the apple halves with the rounded sides down in the caramel in the pan, packing them snugly. Return the pan to medium heat and cook for 10-15 minutes until the caramel deepens to a rich golden brown and the apples soften. Remove from heat.
- Add the pastry: Remove the cold puff pastry from the fridge and lay it over the apples in the pan. Tuck the pastry edges down between the apples and the pan carefully using a spoon. Prick the pastry a few times with a fork to allow steam to escape during baking.
- Bake: Place the pan on a baking tray and bake in the middle of the preheated oven for 30-35 minutes until the pastry is golden brown and crisp. Remove from the oven and let cool on a wire rack for 20 minutes. Run a knife around the edge, place an inverted plate on top of the pan, and using oven mitts, carefully flip the pan and plate together in one smooth motion. Lift off the pan to reveal the tart with caramelized apples on top. Serve immediately, ideally with a scoop of vanilla ice cream.
Notes
- Ensure the puff pastry is cold before adding to the pan to prevent it from becoming soggy.
- Use a heavy-based ovenproof pan or cast iron skillet to evenly distribute heat and prevent hot spots.
- Be cautious when handling the hot caramel and pan to avoid burns.
- Casting to a plate immediately after baking preserves the caramel glaze and apple arrangement.
- This dessert is best enjoyed warm to appreciate the contrast between the hot caramel and cool vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
