5.0 from 30 votes
Tarte Tatin
This classic and cozy French pastry dessert is made with just 5 ingredients. It looks impressive but it's simple enough for a beginner baker.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 354 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
- 5 Honeycrisp Apples
- 2 tablespoons granulated sugar
- 1 heet puff pastry dough thawed
- 4 tablespoons salted butter
- 2 tablespoons honey
- ½ cup granulated sugar
- Whipped Cream for serving
Instructions
- Preheat the oven to 375°F.
- Peel and core the apples. Cut one of the apples in half and reserve a full half. Slice the remainign apples into quarters. Toss with 2 tablespoons of sugar.
- Roll the thawed pastry dough and cut into a 12-inch circle, place the circle in the refrigerator until ready to use.
- In a 10-inch cast-iron skillet, melt the butter and honey together over medium heat. Once the butter begins to bubble and turn a light golden brown, sprinkle the ½ cup of sugar over the top (DO NOT STIR) and cook for 5 minutes.
- Once the mixture begins to get dark brown with bubbles, add the apples so the halved apple is in the center, cut-side up, and the rest of the apples are arranged so they go around the center apple. They should be tucked in next to each other on their sides and tightly packed. Continue to cook over medium heat for 10 minutes. The butter mixture should turn a dark brown color.
- Take the dough circle out of the fridge and place it over the top of the apples, gently and carefully tucking it in around the edges.
- Transfer the skillet to the oven and bake for 25 to 30 minutes until the pastry is golden brown. Remove from oven and cool in the skillet for 30 minutes.
- Very carefully, but quickly, invert a large plate or cake stand over the top of the skillet and flip them so the tarte is now apple-side up on the plate.
- Slice and serve warm with whipped cream or keep at room temperature for up to 4 hours before refrigerating. This is best served BEFORE refrigerating otherwise the puff pastry texture changes.
Cup of Yum
Notes
- Other varieties of apples may be used, but make sure that they are large and firmer. Gala and Granny Smith are both great alternatives.
- 100% pure maple syrup may be used in place of honey.
- This tarte tatin is made in a fairly traditional and simple way. However, if you want some spice, a teaspoon of cinnamon or apple pie spice could be mixed in with the apples and sugar.
- The addition of honey is untraditional, you could use an additional 2 tablespoons of butter, if desired, but I love the flavor it adds.
- It’s important to prepare the apples first and not during cooking because the apples need time to sit in the sugar mixture to soften them and help release juices.
- It’s also very important that the puff pastry gets refrigerated before baking. You’ll need the dough to be thawed enough to roll out to the right size, however, puff pastry baked best when it’s cold.
- This recipe can be made with peaches as well.
Nutrition Information
Calories
354
(18%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
128mg
(5%)
Potassium
145mg
(4%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
237IU
(5%)
Vitamin C
5mg
(6%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 354
% Daily Value*
| Calories | 354 | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 128mg | 5% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.