Easy Apple Tarte Tartin Recipe

by Jillian Leslie on

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I wanted to try my hand at a tarte tartin, which is fruit tart usually made with caramelized apples, that is cooked upside down and flipped before serving.

I have to admit, before starting this I was nervous. There were so many unknowns… How long do I cook the apples in the caramel sauce? How do I successfully press down the puffed pastry to make a seal? Will it really flip out of the pan and look somewhat like all the photos I see on the Internet?

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And guess what… It worked (pretty much)! I can’t tell you how excited I was yesterday when I was tasting my very first homemade tarte tartin… so fruity and carmely!

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Directions:

Preheat the oven to 425 degrees.

Quarter apples and core them. You can see my apples are already browning. Toss them in a tablespoon of lemon juice to stop them from browning and to give them a little extra tartness.

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Roll out the pastry dough. I used a 10 inch plate to cut out the top to my tarte.

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In a cast iron skillet (or other oven safe pan), melt 1/4 cup of butter over medium heat. As soon as it is melted, stir in 1/2 cup of sugar and 1/2 teaspoon of salt. Keep stirring until it starts to thicken and turns light brown.

Add the apples to the pan in a flower shape. I made a few smaller slices to place in the middle. Cook for 15 minutes until the apples are soft.

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Remove from heat and carefully cover with pastry dough. I used the end of a fork to press down the edges around the apples, an improvisation that actually worked. Poke some steam holes in the dough.

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Bake in the oven for 20 minutes, until the puff pastry is nicely browned. Let it cool for 5-10 minutes.

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Hold the plate over the skillet, and with oven mitts on, carefully turn it over. A few of the apples stuck to the pan so I used a spatula to get them off and place them on the tarte. But I’m still impressed with how it turned out and I seriously wish you could have tasted it!

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Apple Tarte Tartin

I wanted to try my hand at a tarte tartin, which is fruit tart usually made with caramelized apples, that is cooked upside down and flipped before serving. I’m impressed with how it turned out!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 327kcal

Ingredients

  • 1 package frozen pastry dough
  • 4 large apples Granny Smith or another hard, tart variety
  • ½ cup granulated sugar
  • ¼ cup butter
  • ½ teaspoon salt
  • 1 tablespoon lemon juice

Instructions

  • Preheat the oven to 425 degrees.
  • Quarter apples and core them. You can see my apples are already browning. Toss them in a tablespoon of lemon juice to stop them from browning and to give them a little extra tartness.
  • Roll out the pastry dough. I used a 10 inch plate to cut out the top to my tarte.
  • In a cast iron skillet (or other oven safe pan), melt 1/4 cup of butter over medium heat. As soon as it is melted, stir in 1/2 cup of sugar and 1/2 teaspoon of salt. Keep stirring until it starts to thicken and turns light brown.
  • Add the apples to the pan in a flower shape. I made a few smaller slices to place in the middle. Cook for 15 minutes until the apples are soft.
  • Remove from heat and carefully cover with pastry dough. I used the end of a fork to press down the edges around the apples, an improvisation that actually worked. Poke some steam holes in the dough.
  • Bake in the oven for 20 minutes, until the puff pastry is nicely browned. Let it cool for 5-10 minutes.
  • Hold the plate over the skillet, and with oven mitts on, carefully turn it over.

Notes

I love to use firm, tart apples here as they work the best with the sugary coating.

Nutrition

Calories: 327kcal | Carbohydrates: 58g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 466mg | Potassium: 165mg | Fiber: 4g | Sugar: 24g | Vitamin A: 238IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Comment

1 comment

  • Sandra Cristina C

    Sandra Cristina C wrote:

    Lovely with a boule of glace