This rustic yet elegant pastry is known for its caramelized apples, flaky buttery crust, and unforgettable aroma that fills your kitchen.
- 3/4 cup (150g) granulated sugar
- 4 tbsp (57g) unsalted butter
- 4 apples (Granny Smith or Honey Crisp are best) peeled, cored, and cut into quarters
- 1 sheet puff pastry, thawed
- Preheat oven to 375F. Grease a 9″ cake pan and set aside.
- In a large saucepan or medium-sized skillet, heat the sugar on medium heat until completely melted and amber in color. (Tip: use a light colour pan or skillet to make it easier to keep track of the color)
- Add the butter and whisk together until all of the butter has melted.
- Carefully add the apples and cook for 10 minutes, stirring constantly. Careful not to burn the caramel. Reduce the heat if needed.
- Arrange the apples in a circular pattern on the bottom of the prepared cake pan. Pour the rest of the caramel on top. Set aside.
- Roll and cut the puff pastry into a 10″ circle (I used a dinner plate to cut around). Poke some holes with a fork. Place the pastry on top of the apples and tuck in the sides.
- Bake for 30 minutes or until crust is golden brown.
- Cool for 30 minutes, then place a plate on top and carefully flip over to remove the tarte tatin. Slice and serve.
Leftovers can be covered and stored in the fridge for 2-3 days.
Keywords: apple tarte tatin, tarte tatin recipe