Tarte Tatin
Gorgeously rustic apple Tarte Tatin is a show-stopping yet simple dessert bursting with caramelized apples nestled in a flaky puff pastry.
You’ll hear constant “ooo’s and ahh’s” when you set out a beautiful Tarte Tatin for everyone to enjoy and rave about! Made with tart apples, caramelized sugar, and a wonderful puff pastry, this centerpiece is perfect as-is or served with a delicious scoop of vanilla bean ice cream!
A Classic Apple Treat
I love baking dishes that immediately make my loved ones’ eyes light up and prompt them to ask, “Did you make THAT?” Their excitement to eat a giant bite makes all of my hard work worth it. Except, and this is a secret, ok, Tarte Tatin is actually pretty simple! A few sliced apples caramelized with sugar in a skillet, and then topped with a sheet of puff pastry and baked in the oven, could not be easier, although flipping it may take a little skill! This easy tarte tatin is like an upside-down apple pie, with crowd-pleasing flavors that are a perfect way to treat family and friends.
French Apple Cobbler is a wonderful fall dessert to share with everyone, or add more fantastic fall fruits to create an Apple Cranberry Pie that everyone will rave about!
Other Recipes to Serve with Tarte Tatin
- Fill the house with mouthwatering scents first thing in the morning with an Apple Cinnamon Puffed Pancake that’s big enough for the family to share!
- Apple Tom Collins is a delicious mix of gin, hard apple cider, and lime juice, and the absolute best way to make a fall day taste amazing!
Ingredients
Apples: To make this tarte tatin, you will need a couple of tart apples. Granny Smith works perfectly, but you could use Braeburn too.
Puff Pastry: Purchase a package of puff pastry (it’s in the freezer section at the grocery store). Be sure to set it out to thaw before starting this recipe.
Sauce: You will need salted butter and granulated sugar to make the caramel sauce for the apples.
How to Make Tarte Tatin
STEP ONE: Preheat the oven to 400 degrees F. Roll out a sheet of thawed puff pastry into a circle and trim it to be 1 1/2 inches bigger than the skillet you’ll be using. Then cut four slits towards the center of the pastry circle, and pop the puff pastry back in the fridge to keep it cold.
STEP TWO: Add the butter and sugar to the skillet and melt them over medium heat. Cook the sugar mixture for 2 minutes, then remove the skillet from the heat. Fan the apple slices over the bottom of the skillet, then return the skillet to the stove and continue cooking for 8-10 minutes.
STEP THREE: Take the skillet off the heat again and cover the top with the sheet of puff pastry. Carefully tuck the pastry edges into the skillet.
STEP FOUR: Bake the dish for 20-22 minutes, until the pastry is golden brown.
STEP FIVE: Once out of the oven, place a wire rack over the tatin and carefully flip it over. Remove the skillet and let the tarte tatin cool a bit before serving it with a scoop of ice cream.
Tips for Success
- Depending on the size of the apples available, you may have some apple slices left over, which you can use in another recipe or snack on while you wait for this one!
- Once you flip the tarte tatin onto a wire rack, you may want to place a plate below to catch any drips.
- Serve Tarte Tatin with creamy vanilla ice cream or homemade whipped cream for an extra special treat.
- Store leftover tatin covered in the fridge for up to three days. You can reheat the tarte tatin at 350 degrees F until warmed through.
What’s the best apple for Tarte Tatin?
Just as with apple pie, using the right apples will ensure you end up with an amazing Tarte Tatin! Choose firm apples with a lot of flavor, such as Granny Smith, Pink Lady, Gala, or Honeycrisp, which will hold up better while baking and give the dessert the flavor you are looking for. Choosing the right apple can be difficult, so if you’re still not sure, always go with the apple you love the flavor of the best, especially since varieties differ by region and season.
How to make a Tarte Tatin not soggy?
When I make apple Tarte Tatin, I flip it out onto a wire rack pretty soon after taking it out of the oven, and it turns out perfect. However, sometimes the apples folks bring home are deliciously juicy, which can create a soggy situation if there is a lot of caramel sauce on the puff pastry crust. Feel free to let the tatin sit for 10-20 minutes before flipping it onto a rack to allow the caramel sauce to thicken; this will help prevent soggy problems.
More Apple Recipes to Enjoy
- Apple Dumplings
- Apple Cider Snickerdoodles
- Apple Crisp Cheesecake
- Apple Pie Cinnamon Roll Bake
- Apple Pie Ice Cream
Tarte Tatin
Ingredients
- 1 sheet frozen puff pastry thawed
- ¼ cup salted butter (see note)
- ¼ cup granulated sugar
- 2 Granny Smith apples peeled and cut into 1/2' slices
Instructions
- Preheat the oven to 400 degrees F.
- Roll out the puff pastry and cut a circle that's 1 ½ inches wider than the skillet you'll be using. Cut 4 slits in the center of the pastry circle. Store the dough in the fridge to keep it cold.
- Place a cast-iron skillet over medium-low heat. Add the butter, and once it's melted, add the sugar. Stir and cook for about 2 minutes. Remove the skillet from the heat and arrange the apple slices around the outer edge of the skillet. Cook for 8-10 minutes. (The sugar mixture should be a light amber color.)
- Remove from the heat. Then place the cold puff pastry over the skillet. Carefully push the sides of the pastry down, almost tucking them in to create a "lid" on top of the apples.
- Bake for 20-22 minutes or until the top of the pastry is golden brown. Remove from the oven and place a wire rack over the skillet. Carefully flip the skillet over so the tart is on the rack. (There will be some drippage, so it might be a good idea to have a baking sheet to set the wire rack over.)
- Cool until warm or room temperature. Cut into 6 slices and serve as is or with a scoop of vanilla ice cream on top.
Notes
- If you only have unsalted butter on hand, add ⅛ teaspoon of salt in with the butter and sugar.
- You may not need the full 2 apples. It depends on how big they are, so don’t worry if you end up with extra slices.
