Pour the sugar into a 10-inch skillet over medium heat, dispersing the sugar all over the bottom of the pan.Then cut the apples into thirds (or quarters if your apples are large), cutting around the cores and discarding the cores. Prepare the apples by first peeling all of them. Serve the tart warm with some vanilla ice cream and you’ve got some real dessert magic that will have you whisked off to a Paris bistro in no time! You can store the tart in a covered cake stand on the counter, then pop the tart into an oven on the warm setting so it has a chance to get deliciously warm again. I find that pie dough lasts better than puff pastry (puff pastry really needs to be eaten same day). If you’re planning to make an apple tarte tatin a day in advance, I would choose to make the tart with pie dough. The flavor and juices of the sweet apples seep into the crust, giving it a lusciously caramelized taste that’s to-die-for! While good pie dough is still pretty flaky and light, it’s not as light as puff pastry so you’re going to get a slightly more dense crust.Įither way, I’m sure you’re going to enjoy this apple tarte tatin. Pie dough, on the other hand, comes in the perfect shape to go on top of a round skillet. I do know that Trader Joe’s often sells puff pastry in a circular shape, which is worth looking into if you want to avoid messing with the pastry too much. That said, I personally love the lighter texture of puff pastry and think a bit of rustic flair is worth it. The downside is that puff pastry, well, puffs, and also tends to come in a square shape, making the end look a bit rough around the edges, as displayed here. Puff pastry will give you an airier, lighter effect. Which type of crust you decide to use is dependent on what effect you’re trying to achieve. I typically use store-bought to keep this a relatively quick apple tarte tatin recipe. You can choose to make the crust with either pie dough or puff pastry. This apple tarte tatin does require a bit more work than the other apple tart, but if you saw my plum tatin cake, then you’ll completely understand why the French even bother with a tarte tatin recipe and what the advantage is here. In the French apple tart recipe, the apples are sliced thin and coated in raw sugar before layered on the puff pastry.īoth recipes are incredibly delicious and worth trying. While this apple tarte tatin recipe is very similar to the French apple tart recipe I’ve shared here on the site, the apples in a tarte tatin are caramelized first. The idea is that when you finish baking the tart, you’ll flip the pan over and all will be right in the world the baked crust will sit on the bottom and the filling ingredients will sit right on top, nicely as all normal desserts should.

What this means is that rather than lining a tart pan with pastry dough and filling it with whatever ingredients your tart calls for, you actually put the filling ingredients in a pan and top that with your pastry dough. If you’ve never heard of a tarte tatin, it’s basically an upside-down tart. What is the difference between a tart and tarte tatin? Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.This gorgeous, caramelized apple tarte tatin recipe will have you drooling for a bite from start to finish! The scent of sweet caramel cooking in a skillet and then buttery pastry baking in the oven is enough to make anyone a believer in this classic French dessert recipe. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).īake until the pastry is puffed up and golden brown, about 25 minutes. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Note: If the mixture begins to get too thick, add some water to loosen it up. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. In a wide skillet, melt the butter over medium-low heat.

Apple tatin