Apple Tarte Tatin

This rustic yet elegant pastry is known for its caramelized apples, flaky buttery crust, and unforgettable aroma that fills your kitchen.

Course Dessert

Cuisine French

Method Bake

Prep Time 20

Cook Time 30

Servings servings

Calories 338

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)
3/4 cup (150g) granulated sugar
Add the butter and whisk together until all of the butter has melted.
4 tbsp (57g) unsalted butter
Carefully add the apples and cook for 10 minutes, stirring constantly. Careful not to burn the caramel. Reduce the heat if needed.
4 apples
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.
1 sheet puff pastry
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.