Easy Apple Tarte Tatin Recipe

This Easy Apple Tarte Tatin is a caramelized and buttery recipe, which is made with store-bought puff pastry and fresh apples. It’s a classic, foolproof recipe, ready in about an hour.

Easy Apple Tarte Tatin Ingredients

• 1 stick unsalted butter
• 1 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• Pinch of salt
• 4 pounds apples, peeled cored and halved (small Fuji or Gala)
• 1 sheet frozen puff pastry, thawed
• Vanilla ice cream or whipped cream, for serving

How To Make Easy Apple Tarte Tatin

1. Make the caramel sauce: In a wide, ovenproof skillet, melt the butter over medium-low heat. Whisk in the brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
2. Cook the apples: Add the apple halves to the caramel mixture and stir gently to coat. Cook for 5 to 8 minutes, stirring occasionally, until the apples are slightly tender.
3. Arrange the tart: Transfer the apples from the skillet to a 10-inch nonstick ovenproof skillet (if not already using one). Arrange them, cut-side up, in a single, even layer. Drizzle half of the remaining caramel sauce over the apples.
4. Thicken the sauce and top with pastry: Return the skillet with the remaining caramel to the heat and cook for another 5 minutes until it is thick and glossy. Set it aside. Cut the puff pastry sheet to roughly the size of your skillet and place it over the apples, gently tucking in the sides.
5. Bake and invert: Bake at 400°F for about 25 minutes, until the pastry is puffed up and golden brown. Let the tart cool in the skillet for 10 minutes, then carefully place a large serving plate over the skillet and quickly flip it over to invert the tart. Serve warm with the remaining caramel sauce.

Recipe Tips

• What are the best apples for Tarte Tatin? The recipe recommends firm, sweet apples like Fuji or Gala because they hold their shape well when cooked and don’t turn to mush. Honeycrisp or Braeburn would also be excellent choices.
• How to prevent a soggy pastry? Ensure your puff pastry is still cold when you place it on the hot apples. The initial blast of heat from the oven will help it puff up quickly and create a crisp, flaky crust.
• Can I make this ahead of time? This dessert is at its absolute best when served warm, shortly after it’s made. The caramel can become very hard once it cools completely.
• What if I don’t have an ovenproof skillet? You can cook the apples and caramel in a regular pan, then transfer them to a 10-inch round cake pan or pie dish to assemble and bake.

What To Serve With Apple Tarte Tatin

This classic French dessert is rich and sweet, and is perfectly balanced by something cool and creamy.

• A generous scoop of high-quality vanilla bean ice cream
• A dollop of crème fraîche or unsweetened whipped cream
• A drizzle of heavy cream

How To Store Apple Tarte Tatin

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The caramel will harden when chilled.
• Reheat: To rewarm, place a slice on a microwave-safe plate and heat for 20-30 seconds, or until the caramel has softened again.

Apple Tarte Tatin Nutrition Facts

• Serving Size: 1 slice
• Calories: 480 kcal
• Fat: 22g
• Carbohydrates: 70g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Easy Chocolate Tart Recipe
• Easy Neapolitan Cake Recipe
• Sunny’s Easy Raspberry and Strawberry Danishes Recipe