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Tarte Tatin with Puff Pastry

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  • Author: Mike Vrobel
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

An easy French upside-down apple tart: apples cooked in buttery caramel, topped with store-bought puff pastry, baked, then flipped onto a platter.

Ingredients

Scale
  • 4 large apples (or 6 medium)
  • Juice of 1 lemon
  • 6 tablespoons butter
  • 3/4 cup sugar
  • 1 sheet frozen puff pastry, thawed

Instructions

  1. Thaw the puff pastry: 45 minutes before cooking, set the puff pastry on the counter, covered with plastic wrap, to thaw. (Or thaw it in the refrigerator for 4 hours.) Once it's thawed, unfold it and cover it again.
  2. Prep the apples: Heat the oven to 450°F. Peel the apples, cut them into quarters, and trim out the cores and stems. Toss with the lemon juice in a medium bowl.
  3. Caramelize the sugar: Melt the butter in a 10 inch oven-safe nonstick frying pan over medium heat. Add the sugar, and stir often. It will look dry and sandy at first - keep stirring until it turns golden brown, about 5 minutes. Watch it closely; it changes color fast.
  4. Cook the apples: Arrange the apples in the caramel in a spiral, cut side down. Cover, and cook for 6 minutes, until the apples are browned on the bottom and getting soft.
  5. Top with pastry and bake: Turn off the heat, and remove the lid. Drape the puff pastry over the pan, and carefully tuck the edges in around the apples (the sugar is hot!). Cut a few slits in the pastry. Bake for 15 minutes, until the pastry is puffed and browned.
  6. Flip and serve: Let the tart rest for 5 minutes, then run a spatula around the edge of the pan. Hold a serving platter over the pan, and flip them over together in one quick motion. Lift off the pan, let the tart rest for 10 minutes, then slice and serve.

Notes

Equipment: A 10 inch nonstick frying pan with an oven-safe handle and a lid.

When flipping the tart, he who hesitates is lost - one smooth, quick motion.

Apples: Any good baking apple works. I like a mix of sweet (Golden Delicious, Fuji) and tart (Granny Smith, Macoun). The only apple I avoid is Red Delicious, which gets mealy.

I just plop the pastry on and tuck in the corners. If you want it neater, trim the pastry into a circle first.

Big tart: Use 6 to 8 apples, a stick of butter and 1 cup sugar in a 12 inch pan, and roll the pastry out a little to fit.

Apple pie flavor: Stir 1/2 teaspoon cinnamon into the caramel just before adding the apples.

Adapted from Patrick Payet of Famous Provence.

  • Prep Time: 15 minutes
  • Thaw pastry: 45 minutes
  • Cook Time: 30 minutes

Find it online: https://www.dadcooksdinner.com/tarte-tatin-with-puff-pastry/