- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 50 g
- 1 tbsp
Process
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Preheat the oven to 190°C. Peel and core the apples, then cut them into quarters or thick wedges. Toss the apple pieces with the lemon juice in a bowl to prevent browning.
In a 23 cm ovenproof skillet or tarte tatin pan, spread the sugar evenly over the bottom. Place the pan over medium heat and cook without stirring until the sugar melts and turns a deep amber caramel, about 5 to 7 minutes. Watch carefully to avoid burning.
Remove the pan from the heat and immediately scatter the butter cubes over the caramel. Swirl the pan gently to melt the butter into the caramel.
Arrange the apple wedges tightly in concentric circles over the caramel, rounded side down. Fill any gaps with smaller apple pieces so the top is covered.
Return the pan to medium heat and cook for about 10 minutes, until the apples have softened slightly and released some juice. The caramel will bubble around the apples.
Remove from heat. Lay the puff pastry sheet over the apples, tucking the edges down around the apples inside the pan. Use a knife to prick a few small holes in the pastry to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes, until the pastry is puffed and golden brown.
Let the tarte rest in the pan for 5 minutes. Then carefully invert onto a serving plate while still warm. Serve warm, optionally with crème fraîche or vanilla ice cream.
Kitchen notes
Kitchen notes
- The most common mistake is stirring the sugar while it melts, which causes crystallization; instead, tilt the pan gently and let the sugar melt undisturbed until it turns a deep amber color, about the shade of dark honey.
- To test if the apples are done before adding the pastry, pierce a thick wedge with a knife; it should slide in with slight resistance, not be completely soft, as they will continue cooking in the oven.
- When arranging the apples, pack them very tightly in concentric circles because they shrink during cooking; any gaps will cause the caramel to bubble up and make the top uneven.
- After inverting, if any apples stick to the pan, quickly place the pan back over low heat for 30 seconds to loosen the caramel, then re-invert onto the tart.
Substitutions
- puff pastry→all-butter puff pastry or rough puff pastry
- apples→firm pears such as Bosc or Anjou
- butter→plant-based butter for a dairy-free version
- lemon juice→white vinegar diluted with a little water
Storage & reheating
Store leftover tarte tatin in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat in a 160°C oven for 10 to 12 minutes, until warmed through and the pastry is crisp again. Avoid microwaving, as it will make the pastry soggy.
FAQ
The questions we get asked most
Why did my caramel burn?
Caramel can burn quickly if the heat is too high or if you stir it. Use medium heat and do not stir; instead, swirl the pan gently. Also, have the butter ready to add immediately once the caramel reaches a deep amber color, as it will continue to darken off the heat.
Can I use a different type of apple?
Yes, but choose firm, tart apples like Granny Smith, Braeburn, or Golden Delicious. Avoid soft varieties like McIntosh, as they will turn mushy during cooking. The apples should hold their shape after baking.
Can I make tarte tatin ahead of time?
You can prepare the caramel and arrange the apples up to 4 hours in advance, then cover and refrigerate. Add the pastry and bake just before serving. Alternatively, bake the tart completely, then reheat in a 160°C oven for 10 minutes before inverting.
How do I prevent the tart from sticking to the pan?
Use a well-seasoned ovenproof skillet or a tarte tatin pan with a non-stick surface. After baking, let the tart rest for exactly 5 minutes before inverting; too short and the caramel is too runny, too long and it sticks. If it sticks, return the pan to low heat for 30 seconds to loosen.
Why is my tarte tatin soggy?
Sogginess usually comes from the apples releasing too much juice or from underbaking the pastry. Cook the apples on the stovetop until they release some juice and the caramel thickens, and bake until the pastry is deeply golden and crisp. Also, prick the pastry to allow steam to escape.
Can I use canned or frozen apples?
Canned apples are not recommended because they are already soft and will turn to mush. Frozen apple slices can work if thawed and patted very dry, but fresh apples give the best texture and flavor. If using frozen, reduce the stovetop cooking time to 5 minutes.
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