Round French upside-down apple tart with large glossy amber caramelized apple quarters tightly arranged, thin crisp puff pastry base

Apple Tarte Tatin

by

Apple tarte tatin is an upside-down tart with caramelized apple quarters over a crisp puff pastry base. Use a heavy ovenproof skillet and firm apples, then allow the caramel to settle briefly before turning the tart onto a rimmed plate.

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Recipe at a Glance

  • Yield: 6 servings
  • Preparation: 25 minutes
  • Cooking: 50 minutes
  • Chilling: Rest 10 minutes before turning out

Table of Contents

Ingredients

Tart

  • 6 medium firm apples (about 900 g before peeling)
  • 100 g granulated sugar
  • 60 g unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • 250 g all-butter puff pastry, thawed but cold
  • A little all-purpose flour, for rolling

To serve

  • Vanilla ice cream or crème fraîche, optional

Before You Start

Use a skillet with an ovenproof handle and a serving plate that can contain hot caramel juices.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Prepare apples and pastry

Heat the oven to 190°C (375°F). Peel, quarter and core the apples. Roll the pastry into a 25 cm circle on a lightly floured surface, prick lightly and refrigerate while preparing the filling.

2. Make the caramel

Put the sugar in a 23 cm ovenproof heavy skillet over medium heat. Let it melt, gently swirling the pan when needed, until amber; do not stir with a spoon. Remove from heat and carefully add the butter, then the vanilla, stirring with a long-handled heatproof spatula. The mixture may bubble sharply.

3. Cook the apples

Arrange apple quarters tightly in the caramel, rounded sides down. Return to medium-low heat and cook for 12–15 minutes, until the apples release some juice and begin softening. Spoon caramel over them occasionally and carefully shift pieces to fill gaps as they shrink.

4. Cover and bake

Remove from heat. Drape the cold pastry over the apples and tuck the edges down inside the skillet using a spoon, keeping fingers away from hot caramel. Cut a few small steam vents. Bake for 30–35 minutes until the pastry is well risen and deep golden.

5. Turn out carefully

Rest for 10 minutes. Run a knife around the pastry edge and place a rimmed plate larger than the skillet over it. Wearing oven gloves and holding both firmly, turn over in one controlled movement away from your body. Lift the pan carefully. Reposition any apple pieces and serve warm.

Cook’s Tips

  • Use a skillet with an ovenproof handle and a serving plate that can contain hot caramel juices.
  • Firm apples hold their shape better than very soft varieties.
  • Hot caramel causes burns. Keep children clear and do not touch or taste it while hot.

Storage and Make-Ahead

Refrigerate leftovers covered for up to 3 days. Reheat in a moderate oven until warm; the pastry will soften after storage. This tart has the crispest base shortly after baking.

Recipe Questions

Can I make it without an ovenproof skillet?

Use a sturdy metal tart pan only if it is suitable for your stovetop; otherwise choose a method designed for separate pans. Do not heat a glass or ceramic dish directly on the burner.

Why did my apples break down?

Very ripe apples or a soft variety can collapse. Choose firm fruit and handle it gently.

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