This classic French dessert features tender, spiced apples baked in a rich caramel sauce and topped with flaky puff pastry. The apples soften and absorb the sweet, buttery flavors, creating a luscious texture that contrasts beautifully with the crisp pastry crust. It is an elegant yet approachable dish, perfect for holiday gatherings, romantic dinners, or a sophisticated weekend treat. While traditional Tarte Tatin uses shortcrust pastry, this version uses puff pastry for an extra light and airy finish. Serve it warm with a scoop of vanilla ice cream or a dollop of crème fraîche for the ultimate indulgence.
La Tarte Tatin
Description
This classic French dessert features tender, spiced apples baked in a rich caramel sauce and topped with flaky puff pastry. The apples soften and absorb the sweet, buttery flavors, creating a luscious texture that contrasts beautifully with the crisp pastry crust. It is an elegant yet approachable dish, perfect for holiday gatherings, romantic dinners, or a sophisticated weekend treat. While traditional Tarte Tatin uses shortcrust pastry, this version uses puff pastry for an extra light and airy finish. Serve it warm with a scoop of vanilla ice cream or a dollop of cr&# 195;¨me fraîche for the ultimate indulgence.Ingredients
Directions
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Preheat oven to 300ðF (149ðC).
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Roll puff pastry out to 1/8-inch thickness.
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Cut pastry into a circle 1 inch larger than the diameter of your 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 temperature to 350ðF (177ðC) and bake until golden.
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Remove baked pastry from oven and set aside to cool. Reduce oven temperature to 300ðF (149ðC).
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Peel, core, and quarter 5 pounds of Golden Delicious apples.
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Combine 1/2 cup sugar with 1/4 cup water in an 8-inch skillet.
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Cook over medium heat, swirling pan frequently, until sugar dissolves and caramelizes to a amber color.
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Pour the hot caramel into the bottom of the 1-quart soufflé dish.
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Arrange apple quarters vertically in the dish, packing them as compactly as possible.
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Lay any remaining apple quarters on top of the vertical layer.
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Sprinkle remaining 1/2 cup sugar and 1/2 teaspoon cinnamon evenly over the apples.
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Pour 1/4 cup melted unsalted butter evenly over the apples.
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Cover the dish tightly with foil, making several slits in the foil to allow steam to escape.
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Place a sheet of foil on the lower oven rack to catch any potential overflow.
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Bake for about 1 to 1.5 hours, basting frequently with the juices, until apples are very tender.
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Remove from oven and let cool for 15 minutes.
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Carefully pour the juices from the soufflé dish into an 8-inch skillet.
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Boil juices over medium-high heat until reduced and thickened into a caramel sauce.
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Run a knife around the inside edge of the soufflé dish to loosen the apples.
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Place the baked pastry circle over the fruit in the soufflé dish.
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Place a serving plate upside down over the soufflé dish.
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Carefully invert the plate and soufflé dish together 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 quite hot.
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Dust the top of the tart with sugar.
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Hold the bottom of the hot skillet over the tart for a few seconds 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 caramelized 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
Store leftovers in the refrigerator for up to 3 days. Reheat gently in a 300ðF oven before serving.
While Golden Delicious apples are traditional for their firmness, you can use Granny Smith for a tart contrast or Honeycrisp for sweetness. If using frozen puff pastry, ensure it is thawed according to package instructions.
Packing the apples tightly is crucial because they will shrink significantly during baking. If the caramel burns before cooking the apples, discard it and start over; burnt caramel cannot be fixed.
For a non-vegan version, use butter instead of oil in the pastry if required, and add a splash of Calvados or Armagnac to the caramel sauce before adding the apples.
