This apple tarte tatin recipe is sweet and juicy. You'll love the apples cooked in caramel and baked over a puff pastry crust. This dessert is scrumptious and sinful.
Keywordapple, apple pie, apple tarte tatin, caramel
Prep Time20 minutesminutes
Cook Time50 minutesminutes
Servings8
Equipment
oven safe pan
baking sheet big enough to fit the oven safe pan
Ingredients
8Gala Applespeeled, cored and quartered
1 stickunsalted butterroom temperature
1cupsugar
1sheetstore bought puff pastry
flour for rolling the dough
Instructions
Peel, core, and cut all apples in quarters
In a medium size, oven safe pan, spread the room temperature butter on to the entire surface of the pan, even the sides
Sprinkle the sugar over the butter
Lay the apples round side down, lay them forming a circle starting from the edge of the an and working your way into the center if the pan
On medium heat start cooking the apples. The butter and the sugar will start cooking the apples and the mixture will bubble up for 25-30 minutes
Every now and then, swirl the pan ever so slightly just to keep the juices moving and the apples preventing from sticking to the bottom of the pan
When the caramel starts changing color and smelling like true caramel, it's time to stay close and watch it carefully
Swirl the pan at this point to help the caramel darken evenly throughout the pan
Once it has reached a golden tan color remove from the heat
Preheat the oven to 350°
On a floured surface, roll out the puff pastry sheet, using a rolling pin, strech it until it is big enough to cover the top of the pan
Place it on top of the pan and cut it to the shape of the pan
Using a fork, punch holes throughout the puff pastry
Bake for 25 minutes or until the puff pastry is golden and cooked all the way through
If you will serve right out of the oven, let it rest for at least 10 minutes as the caramel and the apples will be incredibly hot
If you prepared the tartin earlier and plan on serving later and it has cooled dwon completely, then place the pan on the stove top on high and heat for a minute or so, just to get the caramel loose.
Swirl the pan just enough to confirm that the entire tartin is moving a a whole and nothing is sticking to the bottom
Place the serving platter you will use on top of the pan, in one swift motion, turn the pan over the platter so that the platter is now on the bottom
Remove the pan from the platter. If some apples fell out of position, it's ok, just rearange them with a fork as best as you can.
This Apple Tarte Tatin is best served with some vanilla ice cream
Recipe Video Instructions
Notes
If the pan you are using is not deep enough some juices might bubble over, that's ok, it might be just a bit messy, no big deal. Using a paper towel, try to swipe some of it off, but be careful as the caramel is very hot!Also, make sure the pan you choose in the beginning is oven safe. You will be baking this directly in the saute pan.