French
Tarte Tatin
Upside-down caramel apple tart with tightly packed fruit, burnished butter caramel, and flaky pastry.
8 servings · 45 minutes prep · 60 minutes cook
Ingredients
Pastry
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 8 tbsp cold unsalted butter, cubed
- 3-4 tbsp ice water
Apples
- 8 firm apples, peeled, cored, and quartered
- 1 cup sugar
- 6 tbsp unsalted butter
- 1/4 tsp kosher salt
Directions
Make and Chill the Pastry
- Cut the cold unsalted butter into the all-purpose flour, sugar, and kosher salt until the pieces are pea-size. Drizzle in the ice water just until the dough holds together, flatten into a disk, wrap, and chill for 1 hour.
Caramelize and Arrange the Apples
- Peel, core, and quarter the apples if they are not already prepared. Keep the pieces large and even so they soften without collapsing.
- Cook the sugar in a 10-inch oven-safe skillet over medium heat until melted and deep amber, 8-10 minutes. Swirl the pan instead of stirring once the edges liquefy.
- Carefully add the unsalted butter and kosher salt; the caramel will bubble hard. Stir until smooth and glossy.
- Pack the apples tightly into the caramel, rounded sides down where possible. Cook over medium heat, basting and nudging the pieces into a compact layer, until the apple juices reduce and the caramel looks syrupy, 20-25 minutes.
Cover and Bake
- Roll the chilled pastry slightly larger than the skillet, lay it over the apples, and tuck the edge down inside the pan without pressing into the caramel. Cut a few small vents so steam can escape.
- Bake at 375F until the pastry is deeply golden, crisp, and cooked through at the center, 30-35 minutes.
Unmold and Serve
- Rest for 5 minutes, then place a rimmed serving platter over the skillet and invert in one confident motion. Let any stuck apples settle back into place and serve warm.
