Classic French Tarte Tatin
By Culiora
Tender, deeply caramelized apples are baked under a crisp, buttery puff pastry crust before being inverted upside-down. The rich amber caramel melds with natural apple juices, creating an intensely rich yet balanced classic French dessert.
- Servings: 6
- Prep time: 30 min
- Cook time: 55 min
- Total time: 85 min
Ingredients
- 1.2 kg firm baking apples (such as Cox, Pink Lady, or Reinette), peeled, cored, and halved
- 150 g granulated sugar
- 75 g unsalted butter, cubed
- 1/4 tsp fine sea salt
- 1 pcs all-butter puff pastry sheet (approx. 250 g), chilled
- 1 tbsp lemon, juiced
Instructions
- Toss the peeled and halved apples in a large bowl with the lemon juice to prevent excessive browning. Leave uncovered at room temperature for 20 minutes to air-dry slightly, which helps prevent excess moisture in the caramel.
- Preheat the oven to 190°C (170°C fan). On a lightly floured work surface, roll the puff pastry out to a circle roughly 26 cm in diameter (about 2 cm wider than the top of your skillet). Prick it all over with a fork and chill in the refrigerator until ready to bake.
- In a 24 cm heavy, oven-safe skillet or cast iron pan, melt the butter over medium heat. Sprinkle the granulated sugar and sea salt evenly over the butter. Stir gently until the sugar begins to dissolve into the butter, about 2-3 minutes.
- Remove the pan from the heat briefly and pack the apple halves tightly upright on their cut edges or rounded sides in concentric circles, packing them as closely as possible since they shrink considerably as they cook. Fit the remaining halves upright in the center.
- Return the skillet to medium heat and cook without stirring for 20-25 minutes, occasionally spooning the bubbling caramel over the top of the apples. Cook until the liquid turns a rich, deep amber colour and thickens to a glossy syrup. Remove from the heat and let rest for 5 minutes.
- Carefully drape the chilled puff pastry round over the hot apples. Using the handle of a spoon, tuck the pastry overhang down between the apples and the inside rim of the skillet. Cut a small slit in the centre of the pastry to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, until the puff pastry is puffed, crisp, and deep golden brown.
- Remove from the oven and let stand for 10-15 minutes so the bubbling caramel settles slightly. Run a thin knife around the edge of the pastry to release it from the pan. Place a flat, rimmed serving platter over the pan, and quickly and decisively invert the tarte onto the plate. Serve warm.