Caramelized French Tarte Tatin
A Delightful Upside-Down Apple Tart
An iconic French dessert featuring caramelized apples topped with a flaky pastry, served with a luscious caramel sauce.
- 2 h 30 min
- 8
- Advanced
Ingredients
For the Apple Filling
For the Pastry
For the Caramel Sauce
Preparation
Marinating the Apples
Toss Apples with Vanilla and Cinnamon
In a bowl, toss apple quarters with vanilla extract and ground cinnamon.
Rest the Apples
Let the apples sit at room temperature to absorb the flavors, about 20 minutes.
Stir Occasionally
Occasionally stir to redistribute the marinade.
Preparing the Pastry
Combine Dry Ingredients
In a large bowl, combine flour and sugar.
Cut in the Butter
Cut in cold butter until the mixture resembles coarse crumbs.
Ensure the butter remains cold to achieve a flaky pastry.
Form and Chill the Dough
Gradually stir in ice-cold water until dough forms. Wrap in plastic and chill for 30 minutes.
Roll the pastry out slightly larger than your pan for easy coverage.
Cooking Process
Caramelizing the Sugar
In a heavy skillet, heat sugar over medium heat until it melts into a golden brown syrup. Add butter and mix until smooth.
Layering the Apples
Arrange marinated apples on the caramel in the skillet, cut-side up, in a tight circular pattern. Cook for 10 minutes, allowing the apples to soften slightly.
Covering with Pastry
Roll out the chilled pastry dough and place it over the apples, tucking the edges inside the skillet. Prick all over with a fork.
Baking
Bake the tarte at 375°F (190°C) for 25-30 minutes until the pastry is golden brown.
Plating & Serving
Caramelized French Tarte Tatin
Caramelized French Tarte Tatin
Plating & Serving
Allow the tarte to cool for 10 minutes, then carefully invert it onto a serving platter, revealing the caramelized apples on top.