Caramel Apple Tarte Tatin with Puff Pastry
Apple wedges cook over a buttery caramel and bake beneath a puff pastry lid.
Apple wedges cook over a buttery caramel and bake beneath a puff pastry lid. The dessert is turned out so the fruit sits on top and the browned pastry forms the base. Choose firm apples that hold their shape, and use an oven-safe skillet so the caramel and fruit can go straight into the oven. Invert carefully while still warm, keeping hands well away from hot caramel. Heat oven to 190°C (375°F). Peel, core and quarter apples; cut pastry to fit a 24 cm oven-safe skillet with a small overhang. Melt sugar in the skillet over medium heat until amber; carefully swirl in butter, then add vanilla sugar. Arrange apple quarters tightly in the caramel and cook 8 to 10 minutes until they begin to soften.
Recipe card
Caramel Apple Tarte Tatin with Puff Pastry
Equipment: 24 cm oven-safe skillet, large serving plate
Ingredients
Instructions
Prepare
Heat oven to 190°C (375°F). Peel, core and quarter apples; cut pastry to fit a 24 cm oven-safe skillet with a small overhang.
Caramel
Melt sugar in the skillet over medium heat until amber; carefully swirl in butter, then add vanilla sugar.
Fruit
Arrange apple quarters tightly in the caramel and cook 8 to 10 minutes until they begin to soften.
Bake
Cover with pastry, tuck in the edge and prick a few vents. Bake 25 to 30 minutes until the pastry is deep gold.
Invert
Rest 5 minutes, place a large plate over the skillet and turn it over away from you; serve warm.
How to tell when it is ready
Pastry deeply golden and apples tender beneath.
Tips
- Choose firm apples that keep their shape.
- Watch caramel until amber, not burnt.
- Tuck pastry down around the fruit.
- Invert away from your hands.
Troubleshooting
- If apples stick, warm the pan briefly before inversion.
- If pastry is pale, bake a few minutes more before turning.
Substitutions
- Use another all-butter ready-rolled puff pastry.
- Use firm tart apples such as Granny Smith if your usual cooking variety softens too fast.
Variations
- Add a pinch of cinnamon to apples.
- Use pears of similar firmness, adjusting pan time.
Serving suggestions
- Add vanilla ice cream.
- Serve warm with plain cream.
- Dust plate edges with cinnamon.
- Offer small slices after dinner.
Make ahead
Prepare the measured ingredients in advance. Refrigerate covered up to 2 days; reheat gently in the oven.
Storage
Refrigerate covered up to 2 days; reheat gently in the oven.
Food safety
Caramel and pan stay very hot; use oven mitts when inverting.
Frequently asked questions
When should I invert it?
After about 5 minutes, while the caramel is still fluid but the pastry has settled.
How should I store caramel apple tarte tatin?
Refrigerate covered up to 2 days; reheat gently in the oven.
Add vanilla ice cream. Refrigerate covered up to 2 days; reheat gently in the oven.
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