Have you ever tried tarte tatin? It's a traditional French pastry that consists of caramelized apples baked under a layer of puff pastry. The result is a stunning upside-down tart that is crispy, gooey, and melt-in-your-mouth good.
This recipe is a simplified version of the original, using store-bought puff pastry instead of homemade, and simplifying the caramel making process by using maple syrup instead of sugar. It also adds a touch of cinnamon for extra flavor and warmth.
You can serve this tarte tatin warm or at room temperature, with a scoop of vanilla ice cream or whipped cream if you like. It's a great way to end a meal or enjoy a cozy afternoon treat. Trust me, once you try this tarte tatin, you'll be hooked!
Customizing This Dish
- You can use any kind of apples you like for this recipe, but I recommend using firm and tart varieties such as Honeycrisp or Granny Smith. They will hold their shape better and contrast nicely with the sweet caramel.
- If you don't have granulated sugar, you can use brown sugar instead. It will give the caramel a deeper color and flavor.
- If you want to make this recipe vegan, you can use dairy-free butter and puff pastry. Just make sure to check the ingredients list of the puff pastry, as some brands may contain animal products.
- If you want to add some extra flair to this recipe, you can sprinkle some chopped nuts or dried fruit over the apples before covering them with the puff pastry. They will add some crunch and texture to the tart.
Storing and Reheating Leftovers
You can store the leftover tarte tatin in an airtight container in the refrigerator for up to 3 days. To reheat the tarte tatin, bake it in a preheated oven at 350°F for 10 to 15 minutes, until the pastry is crisp and the caramel is bubbly.
Tarte Tatin
- 10-inch ovenproof skillet (preferablycast iron)
- Large plate or platter
- Oven mitts
- 6 - 8 medium apples (such as Honeycrisp or Granny Smith), peeled, cored and cut into quarters
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1 sheet of frozen puff pastry, thawed
- Vanilla ice cream or whipped cream, for serving (optional)
- Preheat oven to 375°F.
- In a large bowl, toss the apple quarters with the sugar and cinnamon until well coated.
- In a 10-inch ovenproof skillet over medium heat, melt the butter and maple syrup, stirring occasionally, until bubbly and golden, about 10 minutes. Do not let the mixture burn.
- Arrange the apple quarters in a single layer on top of the butter mixture, with the curved side facing down. Try to fit them as tightly as possible, leaving no gaps. Reduce the heat to medium-low and cook until the apples are tender and caramelized, about 15 minutes. Gently press down on the apples with a spatula to keep them submerged in the caramel.
- Remove the skillet from the heat and let it cool slightly, about 10 minutes.
- On a lightly floured surface, roll out the puff pastry into a 12-inch circle, about 1/4 inch thick. Place it over the apples and tuck the edges into the skillet. Cut four small slits in the center of the pastry to allow steam to escape.
- Bake the tart in the oven for 20 to 25 minutes, or until the pastry is puffed and golden.
- Carefully remove the skillet from the oven and let it rest for 5 minutes. Using oven mitts, place a large plate or platter over the skillet and quickly flip it over to invert the tart onto the plate. Be careful of the hot caramel that may drip from the skillet.
- Serve the tart warm or at room temperature, with vanilla ice cream or whipped cream if desired.
- Be sure to really pack the apples tightly into the skillet. They'll shrink a bit as they cook, so if your apples are too loose to start then the tarte won't hold together.
