Classic French Tarte Tatin
An upside-down French apple tart with glossy caramel, tender fruit, and crisp buttery pastry.
Equipment
- 10-inch ovenproof skillet
- Rolling Pin
- Peeler
- Sharp knife
- Large plate
Ingredients
Tart
- 6 medium firm apples peeled, cored, and halved
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1 tbsp lemon juice
- 1 sheet puff pastry thawed
- 1/4 tsp fine salt
To Serve
- 1 cup crème fraîche
Instructions
Build the Caramel:
- Heat the oven to 400°F (200°C). Melt the butter in a 10-inch ovenproof skillet over medium heat.
- Sprinkle in the sugar and salt. Cook for 3 to 5 minutes until the mixture becomes golden and glossy. Stir in the lemon juice.
Arrange and Bake:
- Arrange the apple halves tightly in the skillet, rounded side down. Cook for 8 minutes until they begin to soften.
- Roll the pastry slightly larger than the skillet. Lay it over the apples and tuck the edges down. Cut a few vents in the pastry.
- Bake for 30 to 35 minutes until the pastry is deeply golden and puffed.
Invert:
- Rest the skillet for 5 minutes. Place a large plate over the skillet and carefully invert the tart in one confident motion.
- Serve warm with crème fraîche.
Notes
- If the caramel looks pale before the apples go in, it will deepen in the oven; avoid cooking it until dark brown on the stovetop.
- Work carefully when inverting because hot caramel can spill from the edges.
Nutrition
Calories: 390kcalCarbohydrates: 51gProtein: 4gFat: 20gSaturated Fat: 9gCholesterol: 25mgSodium: 230mgFiber: 4gSugar: 31g