Apple Tarte Tatin
An easy Apple Tarte Tatin made with store-bought puff pastry. This tart has a dark caramel syrup, roasted apples, and a flaky puff pastry base.
Servings: 6
Equipment
- 8-inch ovenproof skillet
Ingredients
- 2-3 apples Peeled, cored and cut into large wedges. Use a firm apple and ideally something that is slightly tart.
- 1 sheet puff pastry thawed
- 3 tablespoons butter
- 1/2 cup white granulated sugar
- pinch salt
Instructions
- Preheat oven to 400°F (200°C).
- Add the sugar and butter to a saucepan. Melt over medium-high heat, swirling the pan to combine. Cook until the caramel turns a deep, dark brown.
- Once caramel is a nice deep brown carefully add the apple wedges. Turn them in the caramel and cook for 5 minutes or so, making sure to get the apples well coated.
- Remove from the heat and arrange the apples in a circular pattern in the pan, ensuring they are in an even layer.
- Unroll the puff pastry and roughly cut into a circle about 2 inches larger than your pan. I like to use a small plate as a guide. Remove the excess pasty dough.
- Lay the puff pastry over the apples and gently tuck in the edges around the fruit.
- Bake in a 400°F oven for 30-35 minutes, or until puff pastry is golden brown.
- Remove from the oven and let sit for 10 minutes. To invert the tarte Tatin, place a plate over the pan and quickly flip it over. Be careful not to burn yourself.
- Adjust any apples that may have shifted during the flip, then serve. This is great as is or with some vanilla ice cream, or a scoop of whipped cream.
Video
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