This classic French upside-down tart features layers of tender, caramelized apples topped with a crisp, flaky puff pastry crust. The secret to a perfect Tarte Tatin lies in creating a rich, amber caramel base that coats the fruit as it bakes slowly until tender. Golden Delicious apples hold their shape beautifully while absorbing the sweet, buttery flavors. Serve it warm with a dollop of crème fraîche or vanilla ice cream for a decadent dessert that is both elegant and comforting. Ideal for weekend brunches or special dinners, this recipe brings a touch of Parisian bakery charm to your home kitchen without requiring complex techniques.
La Tarte Tatin
Description
This classic French upside-down tart features layers of tender, caramelized apples topped with a crisp, flaky puff pastry crust. The secret to a perfect Tarte Tatin lies in creating a rich, amber caramel base that coats the fruit as it bakes slowly until tender. Golden Delicious apples hold their shape beautifully while absorbing the sweet, buttery flavors. Serve it warm with a dollop of cr&# 195;¨me fraîche or vanilla ice cream for a decadent dessert that is both elegant and comforting. Ideal for weekend brunches or special dinners, this recipe brings a touch of Parisian bakery charm to your home kitchen without requiring complex techniques.Ingredients
Directions
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Preheat oven to 300ðF (149ðC).
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Roll out puff pastry to 1/8-inch thickness.
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Cut pastry into a circle 1 inch larger than the diameter of a 1-quart soufflé dish.
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Transfer pastry circle to a baking sheet, prick with a fork, and bake for 30 minutes.
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If pastry is not browned, increase oven heat to 350ðF (177ðC) and bake briefly until golden.
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Combine 1/2 cup sugar and 1/4 cup water in an 8-inch skillet.
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Cook over medium heat, swirling pan frequently, until sugar caramelizes to an amber color.
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Pour caramelized sugar immediately into the bottom of the 1-quart soufflé dish.
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Peel, core, and quarter 5 lbs Golden Delicious apples; toss with lemon juice.
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Arrange apple quarters vertically in the caramel-coated dish, packing them as compactly as possible.
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Lay any remaining apples on top of the packed layer.
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Sprinkle apples with remaining 1/2 cup sugar and 1/2 tsp cinnamon.
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Pour 1/4 cup melted unsalted butter evenly over the apples.
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Cover dish with foil, making several slits to allow steam to escape.
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Place a foil-lined rack on the bottom of the oven to catch potential overflow.
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Bake for 1 to 1.5 hours, basting frequently with pan juices, until apples are tender.
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Remove from oven and cool for 15 minutes.
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Carefully pour off accumulated juices into an 8-inch skillet.
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Boil juices over medium-high heat until reduced and thickened to a caramel consistency.
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Run a knife around the inside of the soufflé dish to loosen apples.
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Place the baked pastry circle over the fruit.
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Place a serving plate on top of the dish and carefully invert to release the tart.
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Pour the reduced caramelized juices over the top of the inverted tart.
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Heat a heavy skillet until very hot.
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Dust the top of the tart with sugar and hold the bottom of the hot skillet over it to sear the sugar, or place under a broiler.
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Repeat the sugaring and searing process three more times for a thick, crunchy crust.
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Serve warm or cold.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 249.1kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 5.7g29%
- Cholesterol 0.0mg0%
- Sodium 207.7mg9%
- Total Carbohydrate 30.1g11%
- Dietary Fiber 0.6g3%
- Sugars 0.9g
- Protein 4.0g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use Golden Delicious, Granny Smith, or Braeburn apples for best results; they hold their shape well during the long baking process.
When making caramel, do not stir once the sugar has dissolved; swirl the pan instead to ensure even cooking and prevent crystallization.
The tart can be baked ahead of time and reheated. Store covered in the refrigerator for up to 3 days.
If you do not have a soufflé dish, a heavy ovenproof skillet or tart pan can be used, but ensure it is deep enough to contain the apples and juices.
For a richer flavor, substitute half of the water in the caramel with apple cider or brandy.
