Dessert

Tarte Tatin

Name: Tarte Tatin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: french
Ingredients: 6 pcs firm apple peeled, cored, and quartered; 100 g unsalted butter cubed; 150 g granulated sugar; 1 pcs puff pastry ready-rolled sheet, about 28cm/11in round; 1 tbsp lemon juice (optional)

A quintessential French dessert where apples are caramelized in a buttery sugar sauce before being baked under a flaky pastry blanket. The tart is inverted after baking to reveal a beautiful, glistening fruit topping.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 546 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

6 pcsfirm apple, peeled, cored, and quartered
100 gunsalted butter, cubed
150 ggranulated sugar
1 pcspuff pastry, ready-rolled sheet, about 28cm/11in round
1 tbsplemon juice(optional)

Equipment

vegetable peeler · oven mitts · large serving platter · cutting board · knife · oven-safe skillet

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 5 min
Cook’s note: Position a rack in the middle of the oven for even baking.
2
Prepare the apples by peeling, coring, and cutting them into quarters.
About 15 min
Cook’s note: Use a melon baller or small spoon to easily scoop out the core after quartering.
3
In a 24-26cm (9-10 inch) oven-safe skillet over medium heat, add the granulated sugar in an even layer.
About 1 min
4
Cook without stirring, swirling the pan occasionally, until the sugar melts and turns into a uniform amber-colored liquid.
About 7 min
Cook’s note: Watch the caramel closely as it can burn quickly once it starts to color.
5
Remove the skillet from the heat and carefully stir in the cubed unsalted butter until the caramel is smooth. The mixture will bubble vigorously.
About 1 min
6
Tightly arrange the apple quarters in the skillet over the caramel, placing them on their sides in a circular pattern.
About 3 min
Cook’s note: Pack them in tightly as they will shrink during cooking.
7
Return the skillet to medium heat and cook for 8-10 minutes, allowing the apples to soften slightly and release some of their juices.
About 10 min
8
Remove the skillet from the heat. Unroll the puff pastry sheet and lay it over the apples.
About 1 min
9
Carefully tuck the edges of the pastry down the inside of the skillet, around the apples.
About 2 min
Cook’s note: A small spatula or the back of a spoon can help with this.
10
Pierce the pastry a few times with a knife to allow steam to escape during baking.
About 1 min
11
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and deep golden brown.
About 25 min
Cook’s note: Place a baking sheet on the rack below to catch any potential caramel drips.
12
Carefully remove the skillet from the oven and let it rest on a heatproof surface for 5 minutes.
About 5 min
Cook’s note: This step is crucial; it allows the caramel to thicken slightly but prevents it from setting solid in the pan.
13
Place a large, rimmed serving platter over the skillet. Using oven mitts, confidently and quickly flip the skillet to invert the tart onto the platter.
About 1 min
Cook’s note: Perform the flip over a sink just in case of any hot caramel spillage.
14
If any apples stick to the pan, simply lift them out with a spatula and rearrange them on the tart. Serve warm.
About 1 min

Per serving

Nutrition

54%Score

Calories: 545.9kcal
Protein: 3.8g
Carbs: 66.4g
Fat: 30.9g
Fibre: 4.5g
Sugar: 41g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftovers covered in the refrigerator.

Reheating

Warm individual slices in an oven preheated to 175°C (350°F) for 5-7 minutes until the pastry is crisp.