Tarte Tatin
The famous French upside-down tart featuring deeply caramelized, buttery apples baked beneath a flaky pastry crust.
- 45 min
- 269 kcal / serving
- medium
- vegetarian
- Protein
- 2.2 g
- Fat
- 13.9 g
- Carbs
- 33.6 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 4 pc apples (e.g., Braeburn, peeled and cored)
- 100 g sugar
- 50 g butter
- 1 sheet puff pastry (ready-rolled, round)
- 1 pinch cinnamon
Method
- Quarter the apples. Melt the sugar evenly in an ovenproof skillet (approx. 24 cm diameter) over medium heat until it turns a rich golden caramel.
- Stir the butter into the hot caramel until it melts and combines into a smooth, thick sauce.
- Arrange the apple quarters tightly in a concentric circle on top of the caramel, rounded sides facing down, and dust with cinnamon.
- Let the apples simmer gently in the caramel on the stovetop for 10 minutes to soften slightly, then remove the skillet from the heat.
- Lay the round sheet of puff pastry over the apples, tucking the excess edges neatly down inside the rim of the skillet.
- Bake at 200 °C for 25 minutes until the pastry is puffed and golden, then let it rest for 5 minutes before carefully flipping onto a plate and cutting into 8 slices.
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