Tarte Tatin
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 5
About this dish
Apples cook first in a butter-and-sugar caramel in an ovenproof pan, then bake under a sheet of pastry before the whole thing is flipped onto a plate, caramelized fruit on top.
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The apples are peeled, cut into thick pieces and packed upright in the pan with no gaps. After only 3 to 5 minutes out of the oven, a plate wider than the pan goes on top and both are turned over in one motion.
Ingredients
Instructions
- 1
Preheat the oven to 200°C.
Thaw the puff pastry until it bends without cracking, then cut it slightly larger than the skillet. Peel the 4 apples and slice them thickly so they can soften without collapsing during the caramel cooking.
- 2
Melt 80 g butter in an oven safe skillet over medium heat.
Add 120 g sugar and swirl the pan without stirring until the caramel turns deep amber.
- 3
Lower the heat to medium-low and pack the apple slices tightly into the caramel.
Sprinkle over 1 tbsp lemon juice, which balances the sweetness and helps the fruit release enough juice to cook evenly.
- 4
Cook the apples for 8 to 10 minutes, until the edges look translucent and the caramel bubbles around them.
If the caramel darkens too quickly or smells sharp, reduce the heat immediately.
- 5
Lay the pastry over the apples and tuck the edges down around the fruit so the juices stay inside after baking.
Prick the top in a few places with a fork to let steam escape.
- 6
Bake at 200°C for about 25 minutes, until the pastry is puffed and golden.
Rest for only 3 to 5 minutes, cover the skillet with a large plate, and invert it in one controlled motion before the caramel sets.
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