Description
Classic French Apple Tarte Tatin with caramelized apples cooked in butter and sugar, topped with pastry, baked, and inverted for a stunning dessert.
Ingredients
1 homemade pie dough (half recipe) or defrosted puff pastry
Juice of half a lemon
4 tablespoons unsalted butter, cubed and very cold
¾ cup granulated sugar
8 to 9 small Honeycrisp or Braeburn apples (about 3 pounds)
Crème fraîche or softly whipped cream, unsweetened (optional, for serving)
Instructions
- Roll out dough into an 11-inch circle and chill while prepping apples.
- Preheat oven to 375°F.
- Peel, core, and slice apples into thirds; toss with lemon juice.
- In a 10-inch oven-safe skillet, melt sugar over medium-high heat until dark amber, then remove from heat and whisk in cold butter.
- Return skillet to heat, add apples cut-side down, cook until slightly softened (~10 minutes), stirring occasionally.
- Arrange apples rounded-side down in a tight, concentric pattern.
- Place chilled dough on top of apples, tuck in edges, and cut vents in top.
- Bake for 25–30 minutes until pastry is golden and juices bubble.
- Cool tart in pan for 30 minutes to set caramel.
- Run knife around edges, carefully invert tart onto serving plate.
- Let pan sit briefly on tart before lifting off; serve warm with crème fraîche or whipped cream if desired.
Notes
- Substitute pears, plums, or peaches for apples, adjusting cooking time for softer fruits.
- Add cinnamon, nutmeg, or cardamom to apples for a spiced variation.
- Serve with vanilla ice cream or chopped nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert, Tart
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg
