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Apple Tart Tatin
Apple Tart Tatin has apples caramelized in butter and sugar, topped with a puff pastry crust, then baked until tender. The tart is served “upside down” to show off the gorgeous glistening baked fruit.
Ingredients
3/4 cup granulated sugar
5 tablespoons butter
5–6 baking apples (depending on the size of the apple, you may use more or less)
1 box puff pastry sheets (17.3 ounce box)
Vanilla Ice Cream, for serving if desired
Instructions
- In a 12” oven-proof skillet, add sugar across bottom of the pan and turn burner to just slightly warmer than low.
- Keep the burner at this low temperature for 20-25 minutes and DO NOT stir the sugar. You do not want to rush this process.
- You will see a few spots starting to liquefy and turn color at about the 10–15-minute mark. Again, do not stir but simply shake the pan a little to move some of the granulated sugar around.
- Keep giving the pan a little shake every few minutes until there is no sign of white sugar left and the liquid is a light golden color. The entire process should take around 20-25 minutes.
- Preheat oven to 350 degrees F.
- Once the sugar has caramelized, add the butter, and stir with a metal spoon or a silicone spatula. Do not use a wooden spoon. Remove from heat.
- Peel the apples and cut into quarters. Place each quarter on their sides and slice off the core.
- Place apple quarters into the warm caramel, cut side down. Arrange in a decorative pattern.
- Place the pan into the oven and bake for 20 minutes uncovered.
- While baking, unfold the two sheets of puff pastry. Leave one intact and cut the other into three strips following the folds. Run one strip on the right side and pinch the edges together with a tiny dab of water. Then run the other two across the top, again sticking with a little dab of water. Cut the top right end off to make the 12” square.
- Use a paring knife, cut a 12” circle from the 12” square dough. I marked a point in the center and used a 6” string to mark the outer edges, then cut excess with the knife. Prick this dough all over with a fork. Remove and discard excess puff pastry scraps.
- Lift the dough up and place it over the partially cooked apples, tucking in the outer edges.
- Bake for 35-45 minutes or until the top is puffy and golden and the apples tender. You can use the tip of a paring knife, or the end of a probe thermometer to pierce the tart to test for doneness.
- Remove from the oven and let sit for five minutes.
- Place a round platter, which is larger than the pan, over the top and quickly invert onto the platter so that the cooked apples now face up. Depending on the apple variety, you may have some liquid on top. This is fine though; it will create a nice, sweet syrup to serve with portions.
- Cut into ten wedge shaped pieces and serve with vanilla ice cream. Drizzle a little of the syrup over portions.
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Notes
Nutritional information below does not include the optional vanilla ice cream shown served with the Apple Tart Tatin.
Find it online: https://www.afamilyfeast.com/apple-tart-tatin/
