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Classic Apple Tarte Tatin

Classic Apple Tarte Tatin
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Classic Apple Tarte Tatin is a French upside-down tart featuring caramelized tart apples baked under a flaky, buttery shortcrust pastry. This elegant yet simple dessert balances sweet and tart flavors with a rich golden crust, perfect for fall and winter gatherings or any time you crave a comforting, impressive treat.

Ingredients

Scale

Apples

  • 6 firm tart apples (such as Granny Smith), peeled, cored, and halved
  • 1 tablespoon lemon juice

Caramel

  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter
  • Optional: 1/2 teaspoon vanilla extract or 1/2 teaspoon ground cinnamon

Pastry

  • 1 sheet shortcrust pastry (homemade or store-bought), enough to cover skillet

Instructions

  1. Prepare Your Apples: Peel, core, and halve the apples to ensure even cooking. Toss them lightly with lemon juice to prevent browning and add brightness.
  2. Make the Caramel: In a heavy, ovenproof skillet, melt the sugar over medium heat, stirring gently until the sugar turns a rich amber color. Carefully add the butter and stir until combined into a smooth caramel. Add vanilla extract or cinnamon if desired.
  3. Arrange Apples in Caramel: Place the apple halves upright and tightly packed into the caramel, filling all gaps as they will shrink when cooked. Let them cook gently for about 15 minutes to soften and absorb the caramel flavor.
  4. Add the Pastry: Roll out the shortcrust pastry just wide enough to cover the skillet. Lay it over the apples and tuck the edges down around them inside the pan. Cut a few small slits in the pastry to allow steam to escape during baking.
  5. Bake and Flip: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes until the pastry is golden and crisp. Allow to cool slightly, then carefully invert the tart onto a serving plate so the caramelized apples are on top.

Notes

  • Choose firm, tart apples like Granny Smith to hold their shape during cooking.
  • Watch the caramel closely to avoid burning; patience is key for perfect caramelization.
  • Use an ovenproof skillet such as cast iron for even heat and easy transfer from stovetop to oven.
  • Chill the pastry before baking to prevent sogginess and ensure a flaky crust.
  • Let the tart rest briefly before flipping to stabilize the caramel and reduce mess.

Nutrition

Keywords: Apple Tarte Tatin, French dessert, caramelized apples, tarte tatin recipe, classic apple tart

Find it online: https://lillysplate.com/classic-apple-tarte-tatin/