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Slice of tarte tatin on a plate topped with cream, plate of large tarte tatin in the back
Tarte Tatin
Prep Time
20 mins
Cook Time
25 mins
 

Caramelized Apples atop flaky pastry oozing with caramel deliciousness. Tarte Tatin is like an upside down apple pie. This French dessert is the recipe to make to impress. It can be made in under one hour!

Course: Dessert
Cuisine: French
Keyword: Apple Tarte Tatin, Tarte Tatin
Servings: 8 servings
Calories: 174 kcal
Ingredients
  • 4 tablespoons butter
  • ½ cup granulated sugar
  • 3 large apples (or six medium ones) Pink Lady or Honeycrisp apples
  • 1 tablespoon vanilla extract
  • 1 sheet puff pastry thawed
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Peel apples. Cut large apples into quarters. If using medium apples, cut them into thirds. Core the apples.

  3. Place the butter and sugar in a cast iron skillet on medium heat and let the butter melt. Stir to combine the melted butter and sugar.

  4. Arrange the apple slices over the butter and sugar and let them cook until caramel forms at the bottom. About 10 minutes.

  5. Carefully remove the cast iron skillet from the heat then drizzle the tablespoon of vanilla extract over the apples.

  6. Roll out the puff pastry sheet to be wider so it completely covers the apples.

  7. Carefully carry and place the puff pastry sheet over the apples. I do this by rolling the pastry over a rolling pin then carefully unrolling the sheet over the apples. Tuck the edges of the pastry under the apples.

  8. Place the cast iron skillet in the preheated oven. Let it bake until the pastry is puffy and golden brown. About 15 minutes.

  9. Carefully remove the tarte tatin from the oven. Let it rest for about 5 minutes then you flip it onto a plate. I usually place a large plate over the cast iron skillet then carefully turn the skillet over the plate.

  10. Arrange any slices of apples back into place if they fall out of place after flipping.

  11. Slice and serve. You could serve slices of Tarte Tatin topped with whipped cream or ice cream if you like. I served mine with whipped cream.

Recipe Notes

1. If you do not have a cast iron skillet, try these other ideas:

a. You could use another kind of oven safe skillet. With this method, cooking times may vary so watch the skillet closely. 

b. Cook the caramelized apples in a regular skillet then transfer to a nine-inch round baking dish. Top with the puff pastry, tuck in the edges and bake.

2. For more flavor, try these ideas:

a. Place a cinnamon stick on the apples before adding the puff pastry.

b. Split open a vanilla bean and place on the apples before covering with a Puff Pastry. (If you choose to use a vanilla bean, no need to use vanilla extract).

c. Place a couple of anise seeds on top of the apples before adding the puff pastry.

If you add any of these options, they will release their flavor into the Tarte Tatin as it bakes and make it taste even better.

3. Salted or unsalted butter works well in this recipe. However, if you use unsalted butter, add a pinch of salt to the butter and sugar. A pinch of salt will make caramel taste even better.

4. DO NOT add the vanilla extract while the apples are still on the fire. This might flare up since most vanilla extracts contain alcohol. Add the vanilla AFTER you remove the skillet from the fire.