Apple Tarte Tatin

Apple Tarte Tatin

This classic French dessert is like an upside down apple pie with a built in caramel sauce. Serve warm with crème fraîche, whipped cream or ice cream.


4 large golden delicious apples, peeled, cored cut in quarters
1/2 cup sugar
3 tbsp. butter
Zest of 1/2 lemon
2 tsp. cinnamon
Pinch nutmeg
1 tsp. vanilla
1/2 (397 gram) package unrolled puff pastry
Homemade Crème Fraîche, for serving (optional)


Preheat oven to 425 degrees F.

In 8-inch cast iron skillet or oven-proof heavy-bottomed skillet, add sugar over medium to medium high heat. Once the sugar begins to caramelize and turn golden brown, about 2 to 3 minutes, add butter, apples, lemon zest, cinnamon, nutmeg and vanilla. Set aside.

Meanwhile, lightly flour work surface and roll out puff pastry into round circle, about 1/4-inch thick, just a little bigger than the skillet. Trim pastry, as needed.

Place the puff pastry over the apples, tucking in the sides.

Bake until pastry is golden and apples are tender, about 25 minutes. Let the tatin rest for 5 to 10 minutes before inverting.

Invert a round serving dish (bigger than the skillet) over tatin and then turn skillet upside down onto serving dish. If any apples are stuck to the skillet, arrange back on tarte. Cut and serve with Homemade Crème Fraîche.

Yield: 4 to 6 servings.



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