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Perfect Caramelized Tarte Tatin Recipe Easy Classic French Apple Tart

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A simple and classic French apple tart featuring caramelized apples cooked in butter and sugar, topped with flaky puff pastry. This recipe is quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 6 medium tart apples (such as Granny Smith, Braeburn, or Pink Lady)
  • 4 tablespoons unsalted butter (about 57 grams), softened
  • 3/4 cup granulated sugar (150 grams)
  • 1 sheet puff pastry (about 8x8 inches or 20x20 cm), thawed
  • 1 tablespoon freshly squeezed lemon juice
  • A pinch of salt
  • Optional: 1/2 teaspoon ground cinnamon or vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel, core, and quarter the apples. Toss them immediately with the lemon juice to prevent browning. Set aside.
  3. In your oven-safe skillet, melt the butter over medium heat. Once melted, add the sugar evenly across the pan’s surface. Let it cook without stirring for about 5 minutes, or until it turns a golden amber color. If it starts to smoke or smell burnt, remove from heat immediately.
  4. Carefully place the apple quarters upright in the caramel, fitting them snugly since they will shrink during cooking. Sprinkle a pinch of salt and cinnamon (if using) over the apples. Cook on medium-low heat for 15 minutes, allowing the caramel to thicken and the apples to soften slightly.
  5. While apples cook, roll out your puff pastry sheet on a lightly floured surface to about 10 inches (25 cm) square. Trim if needed to fit your skillet with a slight overhang.
  6. Remove the skillet from heat. Carefully drape the puff pastry over the apples, tucking the edges down around the fruit inside the pan.
  7. Place the skillet on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
  8. Remove the tart from the oven and let it rest for 5 minutes. Place a large plate over the skillet and carefully invert the tart in one swift motion. Be cautious as the caramel will be hot and may drip.
  9. Serve warm, optionally with a dollop of crème fraîche or vanilla ice cream.

Notes

Do not rush the caramel step to avoid burning; patience ensures a richer flavor and perfect golden color. If caramel hardens before assembling, gently rewarm the pan over low heat. Use firm, tart apples to hold shape and balance sweetness. Let the tart rest before flipping to thicken caramel and reduce drips. Practice the flip over a sink or with oven mitts for safety.

Nutrition

Keywords: Tarte Tatin, caramelized apples, French dessert, apple tart, easy dessert, classic French recipe, caramel tart

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