Tarte Tatin
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5.0
33 reviews
Excellent
Tarte Tatin
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A French classic, this Tarte Tatin comes together quickly and easily with a few simple ingredients. It looks impressive but anyone can make it!
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Ingredients
- 4 to 5 firm baking apples such as Granny Smith or Honeycrisp
- ⅔ cup granulated sugar
- 6 tablespoons water
- 4 tablespoons salted butter
- 1 sheet puff pastry
Instructions
- Preheat the oven to 400F.
- Peel, quarter, and core the apples. Set aside.
- In a 10-inch oven-proof skillet, sprinkle the sugar evenly over the bottom and drizzle with water. Cook over medium heat, stirring occasionally, until the mixture bubbles and turns light amber, 5 to 7 minutes. Stir in the butter until melted. (It will bubble up so be careful.)
- Add the apples. Cook, stirring the apples every few minutes until the caramel is a deep amber color, about 15 minutes. Remove from the heat and arrange the apples, curved side down in concentric circles in the skillet.
- Roll out the puff pastry slightly and cut it into an 11-inch circle. Place over the apples, tucking the edges down with a spatula. Place on a rimmed baking sheet.
- Bake for 35 to 40 minutes or until the puff pastry is a deep golden brown on top.
- Let cool on a wire rack for 15 minutes (up to 30 if using a cast-iron skillet). Carefully invert the tart onto a rimmed serving plate.
Notes
- Try not to cut the apples too small. Quartering them helps prevent the apples from turning into mush as it cooks with the caramel.
- If you don’t have a 9-inch oven-proof skillet, cook the caramel and apples in a skillet and then arrange the apples in a 9-inch round cake pan, pouring any remaining caramel over the top of the fruit before placing the puff pastry.
- Make sure the puff pastry has thawed before rolling it out, or it’ll rip.
- For extra flavor, you can add a sprinkle of cinnamon or apple pie spice.
- Make flipping the Tarte Tatin easier by running a knife around the edge of the crust before flipping.
- If the apples shift as you flip the tarte Tatin out of the pan, you should be able to nudge them back in place. Once the dessert is fully cooled, it’ll set, and you won’t be able to fix it, so work quickly!
- Apples shrink a lot when they cook, so pack as many in the pan as possible.
- Tatins can be made with pears, plums, nectarines, or peaches as well.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
57g
(19%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
171mg
(7%)
Potassium
157mg
(4%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
299IU
(6%)
Vitamin C
6mg
(7%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 171mg | 7% |
| Potassium | 157mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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