Tarte Tatin
A French classic, this Tarte Tatin comes together quickly and easily with a few simple ingredients. It looks impressive but anyone can make it!
- Prep time
- 25 min
- Cook time
- 55 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 to 5 firm baking apples (such as Granny Smith or Honeycrisp)
- ⅔ cup granulated sugar
- 6 tablespoons water
- 4 tablespoons salted butter
- 1 sheet puff pastry
Instructions
- 1
Preheat the oven to 400F.
- 2
Peel, quarter, and core the apples. Set aside.
- 3
In a 10-inch oven-proof skillet, sprinkle the sugar evenly over the bottom and drizzle with water. Cook over medium heat, stirring occasionally, until the mixture bubbles and turns light amber, 5 to 7 minutes. Stir in the butter until melted. (It will bubble up so be careful.)
- 4
Add the apples. Cook, stirring the apples every few minutes until the caramel is a deep amber color, about 15 minutes. Remove from the heat and arrange the apples, curved side down in concentric circles in the skillet.
- 5
Roll out the puff pastry slightly and cut it into an 11-inch circle. Place over the apples, tucking the edges down with a spatula. Place on a rimmed baking sheet.
- 6
Bake for 35 to 40 minutes or until the puff pastry is a deep golden brown on top.
- 7
Let cool on a wire rack for 15 minutes (up to 30 if using a cast-iron skillet). Carefully invert the tart onto a rimmed serving plate.