Apple Tarte Tatin recipe
Apple Tarte Tatin is delicious and easier than pie!
My husband loves all things apple. Apple pie, upside down apple spice cake, apple fritters. All apple EVERYTHING! I wanted to make an apple treat for his birthday and Apple Tarte Tatin was the thing. The apples caramelize and turn to candy in brown sugar and the puff pastry bakes up flaky, crispy and delicious.
Store bought puff pastry makes a delicious topping but it usually comes in square or rectanglular sheets. You can trim the puff pastry sheet into a circle to fit the pan if you like, I don’t. I hate to trim away the edges of the pastry, it seems wasteful to me. I just try to tuck the edges a bit and I don’t mind the square-ish shape.
The next time I make this I’m going to use slices of pineapple sprinkled with lime zest instead of apples. I think that will be delicious, I’ll certainly let you all know how it turns out.
While this is a simple and delicious dessert to make there is an element of danger. It can be tricky to turn the hot tart out of the skillet it’s baked in. Do this at your own risk and be careful to use oven mitts or thick dish towels
Apple Tarte Tatin
Ingredients
- 4-5 apples
- 1 sheet of puff pastry
- 4 tablespoons softened butter
- 1/2 cup brown sugar
Instructions
- Pre-heat your oven to 425 degrees
- Peel, core and slice the apples into halves. Slice each half into 1/4 in slices but try to keep the slices together. Or you can just cut the apples into 6 pieces
- Roll out the puff pastry until it's as wide as your skillet. Trim the pastry to fit the skillet if you like
- Rub the butter around the bottom and sides of the pan
- Sprinkle the brown sugar evenly over the bottom of the skillet
- Place each sliced apple half over the sugar and an the apple slices out completely covering the sugar.
- Over medium heat cook the apples for 15 minutes. Don't shake or stir the apples during this time.
- Turn off the stove top.
- Place the puff pastry over the apples and put the pan into the oven. (you may want to put the pan on top of a baking tray or a piece of foil)
- Bake for 30 minutes and remove from the oven.
- Let cool for 5 minutes.
- Put the platter on top of the skillet and using potholders to hold skillet and plate tightly together, invert tart onto platter
Apple Tarte Tatin recipe
Kimberly
January 29, 2015 at 1:01 am (10 years ago)I’m glad that you mentioned that you are going to try it with pineapple next time. I’m allergic to apples and was lamenting that I couldn’t try what looks to be a delicious dessert. In my book, anything made with puff pastry is a winner!
Demetra Overton
February 5, 2015 at 4:19 am (10 years ago)Please let me know how you like it with pineapple
elle
January 23, 2015 at 2:00 am (10 years ago)I write this as I’m throwing away all the sugar and stuff in my house away. We’re going sugar free for awhile but my god, this would be the perfect, last dessert dish for me. I looks so dang on good.
Demetra Overton
January 23, 2015 at 6:03 am (10 years ago)I try to leave the sugar alone sometimes but it SO hard. I have reduced it quite a bit. Good luck to you!
Katherine G
January 23, 2015 at 1:22 am (10 years ago)This looks so delicious! I don’t know if u would be brave enough to try this. Maybe one day. Ha ha ha!
Demetra Overton
January 23, 2015 at 6:01 am (10 years ago)I hope you do try it Katherine. Just be very careful when inverting the pan. You do NOT want that hot sugar on you.