A classic French dessert, tarte Tatin features apples caramelized in butter and sugar, then baked beneath a flaky pastry crust and turned upside down for serving. It’s a beautiful way to showcase the flavor of fresh fall apples in a recipe that feels special but uses simple ingredients.
Ingredients
- 5–6 medium Alstede Fresh apples, peeled, cored, and quartered
- 1 sheet frozen puff pastry, thawed
- ½ cup granulated sugar
- 4 tablespoons unsalted butter
- 1 teaspoon fresh lemon juice
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- Prepare the oven. Preheat to 400°F. Use an oven-safe 9- or 10-inch skillet.
- Make the caramel. Sprinkle the sugar evenly into the skillet over medium heat. Cook until melted and amber-colored, swirling the pan gently as needed. Carefully stir in the butter and a pinch of salt.
- Add the apples. Arrange the apple quarters snugly in the caramel. Add the lemon juice and optional cinnamon. Cook for 8–10 minutes, turning the apples gently once, until they begin to soften.
- Add the pastry. Cut the puff pastry into a circle slightly larger than the skillet. Lay it over the apples and tuck the edges inside the pan. Cut a few small slits in the pastry to let steam escape.
- Bake. Transfer to the oven and bake for 25–30 minutes, until the pastry is puffed and golden.
- Invert and serve. Let rest for 5–10 minutes. Carefully invert onto a heatproof serving plate, keeping hands clear of the hot caramel. Serve warm.
Farm-fresh tip: Firm, tart-sweet apples such as Jonagold or Granny Smith hold their shape well and balance the caramel’s sweetness.
