French · Free recipe
Tarte Tatin
An upside-down caramelized apple tart with tender fruit glazed in buttery amber caramel over a crisp, flaky pastry base. A rustic French classic that looks stunning when flipped.
Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
Peel the apples, cut them into quarters, and cut out the cores. Set them aside; firm apples hold their shape and will not turn to mush.
Step 3
Set a 10 inch oven-safe skillet, preferably cast iron, over medium heat. Sprinkle the 1 cup sugar evenly across the bottom.
Step 4
Let the sugar cook without stirring for 5 to 8 minutes. As it begins to melt and turn golden at the edges, gently swirl the pan to melt it evenly into a smooth amber caramel. Watch closely; it goes from amber to burnt quickly.
Step 5
Turn off the heat and carefully add the 6 tablespoons butter and a pinch of salt. It will bubble up vigorously, so stand back. Stir with a wooden spoon until smooth, then stir in the 1 teaspoon vanilla.
Step 6
Arrange the apple quarters upright and tightly packed in a circular pattern in the caramel, rounded-side down, fitting in as many as you can. They will shrink as they cook, so pack them snugly.
Step 7
Return the skillet to medium heat and cook 12 to 15 minutes, occasionally spooning caramel over the apples, until they soften slightly and the caramel thickens. Then turn off the heat.
Step 8
On a floured surface, roll the puff pastry into a circle about 11 inches wide. Lay it over the apples and tuck the edges down around the fruit inside the pan, like tucking in a blanket.
Step 9
Cut 3 or 4 small slits in the center of the pastry with a knife to let steam escape.
Step 10
Bake for 30 to 35 minutes, until the pastry is puffed and deep golden brown.
Step 11
Let the tart cool in the pan for exactly 10 minutes. Waiting longer lets the caramel harden and stick; too short and hot caramel can spill.
Step 12
Place a large serving plate upside down over the skillet. Wearing oven mitts and holding both firmly together, quickly and confidently flip the whole thing over, then lift off the skillet.
Step 13
If any apples stick to the pan, simply lift them off and set them back in place. Serve warm, ideally with vanilla ice cream or creme fraiche.
Tips from the test kitchen
- Use firm, tart apples so they hold their shape under the caramel.
- Flip while still warm so the caramel does not set and glue the tart down.
- Stand back when adding butter to the caramel; it bubbles fiercely.
