Easy Apple Tarte Tatin

Ingredients

• 60 g Unsalted butter (Softened; squished evenly over the bottom of an ovenproof skillet or tarte tatin pan)
• 100 g Granulated sugar (Sprinkled in an even layer over the butter)
• 3 Red apples (Peeled, cut into halves or quarters, and cored; use firm apples that hold their shape)
• 0.5 tsp Vanilla bean paste (A small drizzle over the butter and sugar)
• 250 g Puff pastry (One sheet, trimmed if necessary to fit the pan)

Steps

1. 1

   Preheat the oven to 200°C / 400°F. Use an ovenproof 20–23 cm (8–9 inch) skillet or tarte tatin pan; the handle and pan must be safe for the oven.

2. 2

   Spread the softened unsalted butter over the bottom of the cold pan, covering it as evenly as possible.

3. 3

   Sprinkle the sugar evenly over the butter to form a level layer.

4. 4

   Peel, halve or quarter, and core the apples. Arrange the pieces tightly over the butter and sugar, rounded side down, fitting in as many as possible. The arrangement does not need to be perfect.

5. 5

   Drizzle a small amount of vanilla bean paste over the apples and butter-sugar layer.

6. 6

   Place the pan over medium heat. Watch it closely as the butter and sugar melt and begin to caramelize; do not stir. Continue until the syrup becomes a deep, beautiful caramel color and the apples begin to soften, approximately 15–20 minutes.

7. 7

   Immediately remove the pan from the heat once the caramel is evenly amber, since it will continue cooking from the pan's residual heat.

8. 8

   Lay the puff pastry over the apples, tucking the edges down around the fruit inside the pan. Work carefully because the caramel and pan will be very hot.

9. 9

   Prick the pastry several times with a knife or fork to create vents for steam. This helps the pastry bake evenly and prevents it from puffing excessively.

10. 10

    Bake at 200°C / 400°F for about 25–30 minutes, until the pastry is deeply golden and crisp and the caramel is bubbling around the edges.

11. 11

    Let the tart rest in the pan for 5–10 minutes. Run a thin knife around the edge, place a large serving plate over the pan, and carefully invert the tart in one decisive motion. Lift away the pan and rearrange any apple pieces if needed. Serve warm.

Notes

The creator intentionally does not follow strict measurements and describes the recipe as something that can be eyeballed. Use enough butter to coat the pan and enough sugar to make an even layer. Invert while the tart is still warm; if the caramel hardens, briefly warm the pan to loosen it. Take care when handling the hot caramel.

Nutrition per serving

• dessert
• baked
• French
• apple
• pastry
• vegetarian
• easy recipe
• rustic