This recipe combines the magical transformation of simple ingredients into a rich, caramel-infused apple delight that delivers a fabulous homemade dessert with a touch of elegance. The mix of buttery puff pastry and luscious caramelized apples offers a perfect sweet escape, making it an instant crowd-pleaser that’s perfect for impressing friends at a cozy dinner party.
A Classic Tarte Tatin has the comforting warmth that I love. A cup of granulated sugar, caramelized with 2 tablespoons of water and 4 tablespoons of unsalted butter, makes a rich, buttery base for the kind of firm apples that create satisfying desserts.
I use Granny Smith apples for their perfect tartness. You could also use a mix of tart and sweet apples.
The way you serve it could not be more classic: a dollop of crème fraîche or a scoop of vanilla bean ice cream on top.
Ingredients
Sugar in its granular state is what you need when you’re in the business of sweetening things.
It’s what’s called for when you’re layering sweetness in an upside-down cake, for example.
Butter, without salt: It lends richness and penetration to the caramel.
Vanilla Bean: Adds a floral, fragrant note; amplifies flavor.
Provide structure; balance sweetness with natural acidity.
Puff pastry: Provides a crisp, airy textural element to tarts; serves as the base for tarts.
Ingredient Quantities
- 1 cup granulated sugar
- 2 tablespoons water
- 4 tablespoons unsalted butter
- 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
- 5-6 firm apples (such as Granny Smith), peeled, cored, and quartered
- Pinch of salt
- 1 sheet frozen puff pastry, thawed
- Flour, for dusting
- Crème fraîche or vanilla ice cream, for serving (optional)
Instructions
1. Set your oven to 375°F (190°C) to heat up.
2. In a skillet that can go in the oven, mix together the granulated sugar and water. Place the skillet over a medium heat and stir very gently until the sugar has dissolved.
3. Raise the heat to medium-high and cook without stirring until the sugar reaches a deep amber color, around 8-10 minutes. Swirl the pan now and then to make sure the sugar caramelizes evenly.
4. Take off the heat and gently mix in the butter and the seeds from the vanilla pod (or the vanilla extract). Toss in a bit of salt.
5. Place the apple quarters in a circular pattern over the caramel. They should overlap slightly. Keep in mind, though, that they will shrink during cooking, so don’t be shy about overlapping.
6. Put the skillet back on medium heat and let it be for 10 minutes while you concentration on other things, like giving the caramel a baste with the softest of brush strokes as it caramelizes the apples until they, too, have started to soften.
7. On a surface lightly dusted with flour, roll the puff pastry into a circle that is just a bit larger than the skillet.
8. Cover the apples with the puff pastry, tucking its edges between the apples and skillet to enclose the fruit.
9. Place the skillet in the oven, which has been preheated to 350 degrees Fahrenheit. Bake for 25-30 minutes, or until the pastry achieves a crisp, golden-brown finish.
10. Let the tarte Tatin cool for 5 minutes. Carefully turn it out onto a serving platter. Serve it warm and, if you like, with crème fraîche or vanilla ice cream.
Equipment Needed
1. Oven
2. Oven-safe skillet
3. Medium heat source (e.g., stove or cooktop)
4. Mixing spoon
5. Heatproof spatula
6. Knife
7. Oven mitts
8. Pastry brush
9. Rolling pin
10. Floured surface
11. Serving platter
FAQ
- Q: Can I use a different type of apple for Tarte Tatin?A: Yes, other firm apples such as Honeycrisp and Pink Lady can be used, but steer clear of soft varieties; they won’t hold their shape.
- Q: What if I don’t have a vanilla bean?You can use 1 teaspoon of vanilla extract in place of the vanilla bean in the recipe.
- Q: How do I prevent my caramel from burning?A: Watch the sugar closely as it colors and turn the heat down if you see any signs of overdoing it. And when I say signs, I mean it’s not going to look all that different from when you poured it in. So if in doubt, reduce the heat and stir to ensure good color development.
- Q: Can I make Tarte Tatin in advance?You can prepare it several hours in advance. Reheat gently in the oven before serving to restore crispiness.
- Q: How should I store leftovers?A: Leftover food can be stored in an airtight container in the refrigerator for 2 days at the most, and it can be reheated by the oven, not the microwave, if you want it to taste the same as it did before it was put into the storage container.
- Q: Is there a substitute for puff pastry?Puff pastry is traditional, but you can substitute a homemade shortcrust pastry for a different texture.
Substitutions and Variations
1 cup granulated sugar: For a richer flavor, substitute with 1 cup brown sugar.
4 tablespoons unsalted butter: For a dairy-free option, substitute with 4 tablespoons coconut oil.
1 vanilla bean: If you do not have vanilla beans, use 1 teaspoon vanilla paste or 1 teaspoon vanilla extract.
For a different fruit base, substitute with pears. For a mix of apple and pear, use these proportions: 5-6 firm apples.
1 sheet frozen puff pastry: If you prefer, use homemade pastry dough; for a gluten-free version, use a gluten-free pastry sheet.
Pro Tips
1. Choose the Right Apples: For the best texture and flavor, opt for tart and firm apples like Granny Smith. Their firmness helps them hold their shape during cooking and prevents the tarte from becoming mushy.
2. Perfect Your Caramel: When cooking the sugar and water, be patient and avoid stirring once the sugar dissolves. Use a wet pastry brush to wipe down any sugar crystals on the sides of the skillet. Swirl the pan gently to ensure even caramelization without crystallization.
3. Puff Pastry Tips: Roll out your puff pastry slightly larger than your skillet to ensure it covers the apples completely. Chill the rolled-out pastry in the fridge for a few minutes before using if it becomes too warm, as cold pastry puffs better.
4. Quickly Flip with Confidence: When turning the tarte out onto a plate, make sure to use a confident and quick motion. Place the serving platter over the skillet, hold them firmly together, and flip quickly, taking care to avoid any hot caramel spills.
5. Enhance with a Finish: For a glossy, elegant finish, after flipping the tarte Tatin onto the plate, brush the cooked apples with a bit of the leftover caramel from the skillet. This adds an appealing shine and an extra layer of flavor.
Classic Tarte Tatin Recipe
My favorite Classic Tarte Tatin Recipe
Equipment Needed:
1. Oven
2. Oven-safe skillet
3. Medium heat source (e.g., stove or cooktop)
4. Mixing spoon
5. Heatproof spatula
6. Knife
7. Oven mitts
8. Pastry brush
9. Rolling pin
10. Floured surface
11. Serving platter
Ingredients:
- 1 cup granulated sugar
- 2 tablespoons water
- 4 tablespoons unsalted butter
- 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
- 5-6 firm apples (such as Granny Smith), peeled, cored, and quartered
- Pinch of salt
- 1 sheet frozen puff pastry, thawed
- Flour, for dusting
- Crème fraîche or vanilla ice cream, for serving (optional)
Instructions:
1. Set your oven to 375°F (190°C) to heat up.
2. In a skillet that can go in the oven, mix together the granulated sugar and water. Place the skillet over a medium heat and stir very gently until the sugar has dissolved.
3. Raise the heat to medium-high and cook without stirring until the sugar reaches a deep amber color, around 8-10 minutes. Swirl the pan now and then to make sure the sugar caramelizes evenly.
4. Take off the heat and gently mix in the butter and the seeds from the vanilla pod (or the vanilla extract). Toss in a bit of salt.
5. Place the apple quarters in a circular pattern over the caramel. They should overlap slightly. Keep in mind, though, that they will shrink during cooking, so don’t be shy about overlapping.
6. Put the skillet back on medium heat and let it be for 10 minutes while you concentration on other things, like giving the caramel a baste with the softest of brush strokes as it caramelizes the apples until they, too, have started to soften.
7. On a surface lightly dusted with flour, roll the puff pastry into a circle that is just a bit larger than the skillet.
8. Cover the apples with the puff pastry, tucking its edges between the apples and skillet to enclose the fruit.
9. Place the skillet in the oven, which has been preheated to 350 degrees Fahrenheit. Bake for 25-30 minutes, or until the pastry achieves a crisp, golden-brown finish.
10. Let the tarte Tatin cool for 5 minutes. Carefully turn it out onto a serving platter. Serve it warm and, if you like, with crème fraîche or vanilla ice cream.
