Apple Tarte Tatin

Ingredients

• 4 Honeycrisp apples (Large; peeled, each cut into 3 equal segments with stems and cores removed)
• 1 large sheet Frozen puff pastry (Thawed)
• 0.667 cup Granulated sugar (Use enough to cover the bottom of a 9-inch skillet in an even layer)
• 1 tbsp Apple cider vinegar
• 1 tbsp Water (Add more if needed to cover the sugar)
• 3 tbsp Unsalted butter (Cold; stirred into the caramel)
• 250 ml 35% whipping cream
• 1 tbsp Icing sugar
• 1 tsp Ground cinnamon
• 1 tsp Vanilla extract

Steps

1. 1

   Peel the apples. Cut each apple into three equal segments, removing the stem and core from each segment.

2. 2

   Place the peeled apple segments in a large container or bowl. Cover them with the hottest tap water available, aiming for approximately 50–60°C (122–140°F). Leave the apples submerged for at least 10 minutes while preparing the caramel.

3. 3

   While the apples soak, prepare the caramel in a 9-inch round cast-iron skillet. Alternatively, make the caramel in another pan and transfer it to a 9-inch round baking dish afterward.

4. 4

   Spread the granulated sugar over the bottom of the skillet in an even layer. Drizzle the apple cider vinegar and water over the sugar, adding a little more water only if necessary to moisten or cover the sugar.

5. 5

   Set the skillet over medium heat. Let the sugar mixture come to a boil, then continue cooking until it begins to turn light brown and caramelize.

6. 6

   When browning begins, carefully tilt and rotate the pan in a circular motion so the sugar caramelizes evenly. Do not stir or whisk the caramel during this stage, as stirring can cause crystallization.

7. 7

   Once the caramel is evenly light brown and thick and syrupy, stir in the cold butter. It is now safe to stir. Continue stirring for 2–3 minutes, until the caramel is thick and emulsified, then remove the pan from the heat.

8. 8

   The available source ends here and does not provide the remaining steps for arranging the apples, adding the puff pastry, baking, inverting, or preparing the cream topping.

Notes

The source specifies a 9-inch cast-iron skillet and warns that quantities must be scaled for a different pan size. The published description is incomplete: it explicitly says the recipe continues in the comments, but no continuation is available in the supplied source. Consequently, baking temperature, baking time, apple arrangement, pastry handling, inversion instructions, and whipped-cream preparation cannot be extracted reliably.

Nutrition per serving

• dessert
• baked
• French
• apple
• tarte tatin
• vegetarian
• fall baking
• cast-iron skillet