Tarte Tatin
This upside-down apple tart caramelizes fruit in butter and sugar before being covered with pastry and baked until bronze and glossy. Once inverted, it has a deep caramel flavor and a tender, almost jammy apple topping.
Prep
20m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 0.9kgGranny Smith Apple (peeled and halved)
- 90gUnsalted Butter
- 140gWhite Sugar
- 20mlLemon Juice
Pastry
- 300gPuff Pastry (rolled to fit the pan)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 190°C (375°F).
- 02
Melt the unsalted butter in a 24 cm (9 1/2-inch) oven-safe skillet over medium heat. Add the white sugar and cook until it forms a golden caramel.
- 03
Add the Granny Smith apple cut side down and cook until the apples begin to soften and take on the caramel.
- 04
Add the lemon juice and continue cooking briefly until the caramel looks glossy.
- 05
Lay the puff pastry over the apples and tuck the edges down around the fruit.
- 06
Bake until the puff pastry is deeply golden and puffed.
- 07
Let the tart stand for a few minutes, then carefully invert it onto a serving plate while still warm.
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