Classic Apple Tarte Tatin Recipe

I perfected a Caramelized Apple Tart using a clever upside-down trick that yields glossy caramelized apples on a crisp, buttery crust and I can’t wait to share the secret.

I love the tiny drama when glossy, caramelized apple slices peek out from under flaky puff pastry, and the whole thing gets flipped onto a plate. I still get a little thrill, like I pulled a quick trick, and people always stare before they dig in.

This Tarte Tartin Recipe feels like a delicious accident you can repeat, with firm apples taking center stage and a crisp top that sometimes singes just right. I wont give away all my little cheats here, but expect sticky edges, bright apple snap, and that one perfect bite that makes you say wow out loud.

Ingredients

• Firm apples give tart bite, good fiber and natural sugars that caramelize beautifully
• Granulated sugar fuels the caramel, pure carbs, sweetens everything fast, not much else
• Butter makes glossy rich caramel, adds fat and flavor, it helps texture and shine
• Flaky pastry crowns the tart, lots of buttery layers, gives contrast to soft apples
• Lemon juice cuts sweetness, adds bright acid, keeps flavors balanced and lively
• A pinch of salt wakes caramel, deepens sweetness, enhances butter and apple flavors
• Water is neutral, helps dissolve sugars and adjust texture without changing the taste

Ingredient Quantities

• Apples, about 6 to 8 medium (≈900 g), firm variety like Granny Smith, Braeburn or Honeycrisp, peeled and cored
• Granulated sugar, 1 cup (200 g)
• Unsalted butter, 6 tablespoons (85 g)
• Puff pastry, 1 sheet (about 250 g), thawed or equivalent shortcrust pastry
• Fresh lemon juice, 1 tablespoon
• Fine sea salt, a pinch
• Water, 2 tablespoons

How to Make this

1. Preheat oven to 400F (200C). Peel, core and halve or quarter about 6 to 8 medium apples (≈900 g) so the pieces are about the same size, then toss them with 1 tablespoon fresh lemon juice so they wont brown.

2. Roll or gently stretch 1 sheet puff pastry to a circle slightly larger than your 10 inch ovenproof skillet, chill it briefly on a piece of parchment so it keeps its shape.

3. In the skillet over medium heat combine 1 cup (200 g) granulated sugar, 2 tablespoons water and a pinch of fine sea salt. Let the sugar melt without stirring, just swirl the pan now and then, watch for a deep amber color, dont walk away or it will burn.

4. When the caramel is amber, remove from heat and carefully add 6 tablespoons (85 g) unsalted butter, swirl to combine until smooth, the caramel will foam a bit, thats normal.

5. Arrange the apples in the skillet, rounded side down, packing them tightly and neatly so you get a nice pattern when inverted; pour any juices from the apples into the caramel and tuck any small apple scraps into gaps.

6. Return the pan to medium-low and simmer the apples in the caramel 8 to 12 minutes, spooning caramel over the apples occasionally, you want them partly softened and glossy but not falling apart.

7. Take the pan off the heat, drape the chilled puff pastry over the apples and tuck the edges down around them inside the skillet, prick the pastry a couple times with a fork to vent, keep pastry cold for better rise.

8. Bake in the preheated oven 20 to 25 minutes until the pastry is golden and the caramel is bubbling up around the edges, if the very top browns too fast loosely tent with foil.

9. Let the tart rest 5 to 10 minutes after baking (not too long or the caramel will set hard), then place a large serving plate over the skillet and, using oven mitts, invert quickly and confidently; if anything sticks run a thin knife around the edge first.

10. Serve warm or at room temp, it’s best the day of baking, leftover pieces keep in the fridge a day or two, rewarm gently so the caramel loosens up again.

Equipment Needed

1. 10-inch ovenproof skillet (cast iron works best)
2. Peeler and corer or a sharp paring knife
3. Cutting board
4. Measuring cups and spoons
5. Small mixing bowl (to toss apples with lemon)
6. Rolling pin and a sheet of parchment for chilling the pastry
7. Wooden spoon or heatproof silicone spatula (for the caramel)
8. Fork (to prick the pastry) and a thin knife (to loosen edges if stuck)
9. Oven mitts or thick potholders
10. Large serving plate or platter to invert the tart and a rimmed baking sheet to catch drips in the oven

FAQ

Classic Apple Tarte Tatin Recipe Substitutions and Variations

• Apples: swap in firm pears like Bosc or Anjou — they hold their shape and give a sweeter, slightly floral note; avoid soft pears cause they’ll go mushy.
• Granulated sugar: use light brown sugar or demerara for a richer, toffee-like caramel; if you try maple syrup or honey, reduce the water and watch the caramel, it’s stickier and browns faster.
• Unsalted butter: salted butter is an easy stand-in, just skip the extra pinch of salt; for dairy-free use equal parts vegan butter or refined coconut oil, though coconut will add a faint flavor.
• Puff pastry: shortcrust or ready-made pie crust works great; if all you’ve got is phyllo, stack several sheets brushing each with butter to approximate the lift and crunch.

Pro Tips

1. Warm the butter a bit so it blends into hot caramel without seizing, and pull the pan off the heat a second earlier than you think, cause caramel can go from perfect to burnt in 30 seconds; if you want a foolproof read, use a candy thermometer and stop cooking when it hits about 320 to 350 F.

2. Cut apples all the same size and if you worry they’ll be too firm, give them a quick 3 to 4 minute steam or microwave blast first so they hold shape but are tender inside, this way you control texture better than guessing in the skillet.

3. Keep the pastry rock cold until it goes on, and put the whole skillet on a rimmed baking sheet before it goes in the oven so any runaway caramel won’t make a huge mess, also an egg wash or a sprinkle of coarse sugar on the pastry edge makes it look bakery nice.

4. Rest the tart just long enough to stop the lava of caramel but not so long it sets hard, if anything sticks, slide a thin knife around the rim then invert, if it still clings pop the pan back on low for 30 seconds to loosen the caramel again.