Tarte Tatin - Caramelized Apple Tart

Tarte Tatin - Caramelized Apple Tart

This recipe simplifies the classic Tarte Tatin by calling for puff pastry instead of shortbread crust and replacing the caramel with a melted sugar and butter combination. Add some crème fresh or vanilla ice cream and ecstasy is sure to follow.

5 from 1 vote

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Course: Dessert

Cuisine: East-Central France, French

Prep Time: 20

Cook Time: 50

Refrigerating apples: 1

Total Time: 1 1 10

Servings:

Author: My Hungry Traveler

Equipment

Medium ovenproof skillet, preferably nonstick

Ingredients

8 large Firm-fleshed apples (Braeburn, Granny Smith, Honeycrisp)
6 tbsp Salted butter, soft
⅔ cup light brown sugar
8 oz 1 sheet of frozen all-butter puff pastry

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Instructions

Prep - Before cooking, prepare and refrigerate apples in a bowl. Slice the stem side off horizontally so they can stand flat. Peel and remove core. Quarter the apples vertically.
Assemble - Preheat oven to 350°F (177°C). Thickly cover the bottom of a heavy ovenproof nonstick skillet with the butter. Sprinkle sugar evenly over the butter. Cut 1 piece of another apple into a thick round disk with a hole in the middle. Place in center of pan and arrange the apple quarters concentrically around it, standing on their flat end. Keep pieces overlapping each other and fill pan.
Roll the pastry into a ⅛ thick square. Lay the pastry over the apples and cut off excess pastry going up the sides. Tuck ends into apples to secure them.
Cook - Place skillet over medium-low heat and cook about 3 minutes until light brown juices are beginning to bubble up the edges. Increase heat to medium and continue cooking for 5-10 more minutes. Juices should be a darker brown and smell caramelized but not burned. Move pan to oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
Let cool 5 minutes. Turn out (invert) using a flat pot cover to flip pan upside-down and then slide off onto a round cake platter with pastry side under apples. Pry any apples that stuck to the pan and add to top. Cut into wedges and serve topped with a dollop of vanilla ice cream.

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