Tarte Tatin
User Reviews
5
Tarte Tatin
Description
Tarte Tatin is a French dessert emphasizing the caramelization of firm apple varieties such as Granny Smith or Honeycrisp. Apples are peeled, quartered, and gently cooked in a caramel made of sugar, water, and butter in an oven-proof skillet until deeply amber and tender but still holding their shape. A circle of puff pastry tops the fruit, which is then baked until golden and puffed. After resting, the tart is inverted onto a serving plate, revealing glossy, soft apples contrasting with the flaky pastry layer.
The caramelized apples offer a balance of sweetness and tartness, enveloped in a buttery caramel sauce that deepens as it cooks. The use of puff pastry adds a crisp, light texture that complements the soft fruit. The dish combines textural contrasts and rich flavor intensified by slow cooking of the sugar and apples on the stovetop before baking.
This tarte can be served warm or at room temperature and pairs well with cream, ice cream, or simply on its own. Variations using other fruits like pears, plums, or peaches provide similar caramelized fruit desserts following the same technique.
The recipe advises quartering apples rather than slicing them thin to prevent them from becoming mushy in the caramel. Careful inversion after cooling is crucial to maintain the design of fruit placement. Puff pastry needs to be fully thawed before use to avoid tearing, and adding spices like cinnamon or apple pie spice can be considered for flavor variation.
Ingredients
- 4 to 5 baking apples such as Granny Smith or Honeycrisp, firm
- ⅔ cup granulated sugar
- 6 tablespoons water
- 4 tablespoons butter salted
- 1 puff pastry sheet
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
- Quarter apples rather than slicing to keep texture during caramel cooking.
- If lacking a suitable skillet, cook caramel and apples in one pan then arrange in a cake pan before adding puff pastry.
- Thaw puff pastry completely before rolling to avoid tearing.
- Optionally add cinnamon or apple pie spices to the apples for extra flavor.
- Run a knife around the crust edge before flipping to ease inversion.
- Adjust fruit placement quickly after flipping to keep the design intact before the tart sets.
- Use as many apples as possible since they shrink significantly during cooking.
- Try other fruits like pears, plums, nectarines, or peaches as alternatives.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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