Tarte Tatin Recipe

I adore the Tarte Tatin’s straightforward, classic composition. My interpretation of the dish spotlights the caramelized apples, which are nestled beneath a golden, puff-pastry crust.

I usually make the dessert with Golden Delicious or Granny Smith apples; these varieties’ firm texture and taste work well in the dish. It takes just 1/2 cup of granulated sugar and 1/4 cup of butter to make the caramel that tops the apples and to concentrate their flavors.

On occasion, I might add a tablespoon of lemon juice to brighten up the flavor, but most of the time, I don’t feel like the dish needs anything else to be spectacular.

Ingredients

The fruit has an abundance of fiber, a natural sweetness, and a fresh, fruity flavor.

Sugar in a granulated form: The main provider of tooth-aching sweetness.

Also, when heated, it helps to develop flavors in the apple that are intensified by roasting.

Butter with No Salt: Supplies richness and depth, yields a luscious caramel sauce.

Puff pastry: Adds a flaky texture, counterbalances sweet caramel with buttery taste.

Lemon Juice: Offers a touch of tartness that boosts the fruit’s inherent flavor.

Vanilla extract: Boosts aroma and flavor, providing subtle warmth and complexity.

Ingredient Quantities

• 4-5 medium apples (such as Golden Delicious or Granny Smith), peeled, cored, and quartered
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsalted butter, cubed
• 1 sheet puff pastry, thawed
• 1 tablespoon lemon juice (optional)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Set your oven to 375°F (190°C) to preheat.

2. In a medium oven-safe skillet, melt the butter over medium heat. Add the sugar, and stir it in until it dissolves and starts to caramelize, forming a light amber-colored syrup.

3. Arrange the apple quarters in the skillet, rounded side down, in a circle. They should be packed tightly; as they cook, they will shrink.

4. On medium heat, cook the apples for approximately 10-15 minutes until they begin to soften, turning the apples occasionally to ensure that they caramelize evenly.

5. To enhance the flavor, squirt lemon juice and drizzle vanilla extract over the apples if you’re using them, and then keep cooking for another 5 minutes.

6. Take the skillet from the heat and allow it to cool slightly. Make sure the apples are evenly distributed.

7. The puff pastry should be rolled out to a size slightly larger than that of the skillet. It is then placed over the apples, with the edges tucked down nicely between the apples and the skillet.

8. Prick several holes in the pastry with a fork to allow steam to escape while it bakes.

9. Place the skillet in the oven that’s been set to preheat. Let it bake for 25-30 minutes. You’re looking for the pastry to be golden and puffed when you pull the skillet back out.

10. With caution, take out the skillet from the oven. Allow the skillet to cool a bit, then put a serving plate over the skillet and flip it to turn out the tart. Serve warm.

Equipment Needed

1. Oven
2. Medium oven-safe skillet
3. Stove
4. Wooden spoon or heat-resistant spatula
5. Pastry board or clean countertop for rolling pastry
6. Rolling pin
7. Knife or apple corer
8. Fork
9. Citrus juicer (optional, for lemon juice)
10. Measuring cups and spoons
11. Oven mitts
12. Serving plate

FAQ

• Can I use a different type of apple?While it is advisable to use Golden Delicious or Granny Smith apples, other varieties such as Honeycrisp or Fuji can also be used, with attention given to the sweetness and texture they provide.
• Do I have to use puff pastry?Tarte Tatin is best made with puff pastry, which provides a flaky texture. However, if necessary, you can use a homemade shortcrust pastry in its place.
• Should I add the lemon juice and vanilla extract?Lemon juice helps balance the sweetness, and vanilla extract adds depth of flavor, but both are optional depending on your taste preference.
• Can I make Tarte Tatin ahead of time?It can be made a few hours in advance and reheated gently before serving, but it is best served warm.
• How do I prevent the caramel from burning?Watch the caramel as it cooks. If it begins to darken too fast, turn the heat down or pull it from the stove.
• Can I use salted butter?Controlling the amount of salt in a dish is easy when using unsalted butter, but if you are using salted butter, just be mindful of the overall saltiness of the dish.
• What if my caramel hardens before adding the pastry?There’s no need to fret; it will turn back into a liquid state when you bake the tarte in the oven. Just carry on and follow the recipe to the letter.

Substitutions and Variations

You can substitute pears or firm peaches for a different fruit flavor in this dish, with the main ingredient of apples.
Granulated sugar: To achieve a deeper caramel flavor, you can substitute brown sugar for granulated sugar.
Butter without added salt: You can use salted butter instead of this, but if you do, you should reduce any other salt that you add to the recipe. You can also use margarine as a non-dairy alternative to butter.
You could use pie crust or phyllo dough instead of puff pastry.
Lime juice or a splash of apple cider vinegar can be used for acidity.
Vanilla extract: Almond extract or a dash of cinnamon can give a different flavor dimension.