Apple Tarte Tatin

Total Time:
1 hr 15 min
15 min
15 min
45 min

8 servings

  • 3 Granny Smith apples, peeled, cored and each sliced into 12 to 16 thin wedges
  • 1 cup sugar
  • 1 teaspoon lemon juice
  • 1 stick unsalted butter
  • 1 sheet frozen puff pastry, thawed and chilled
  • Ginger or cinnamon gelato or whipped cream, for serving
  • Preheat the oven to 400 degrees F.

  • Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter.

  • Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly.

  • Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan.

  • Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!) flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart.

  • Serve the warm tart with gelato or whipped cream.

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