Classic French Tarte Tatin
A classic French upside-down apple tart with caramelized apples and flaky pastry, perfect for a cozy dessert.
Equipment
- Oven
- Ovenproof skillet
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Tart pan or serving plate
- Spatula
Ingredients
Main Ingredients
- 6 firm apples (Granny Smith or Braeburn) peeled, cored, and halved
- 100 g unsalted butter approximately 1/2 cup
- 150 g granulated sugar about 3/4 cup
- 1 sheet puff pastry, thawed
- 1 tsp vanilla extract optional
- 1 tbsp lemon juice
- a pinch salt
Optional Toppings
- crème fraîche for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Peel, core, and halve the apples. Toss them with lemon juice to prevent browning.
- In an ovenproof skillet, melt the butter over medium heat and add the granulated sugar. Stir until the mixture forms a light caramel.
- Arrange the apple halves in a circular pattern in the skillet, placing them with the cut sides up to absorb the caramel.
- Cover the apples with the puff pastry, tucking the edges down around the fruit.
- Bake in the preheated oven for 25-30 minutes, until the pastry is golden and puffed.
- Remove the skillet from the oven and let it cool for 5 minutes. Carefully invert the tart onto a serving plate.
- Serve warm, optionally accompanied by a dollop of crème fraîche.
Notes
Be careful during caramelization to avoid burning. Adjust apple cooking time based on variety and desired texture.
Nutrition
Calories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 4gSugar: 25gVitamin A: 100IUVitamin C: 8mgCalcium: 40mgIron: 1.2mg
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