Apple Tarte Tatin
Apple Tarte Tatin
Ingredients
For the Tarte Tatin
- 4 honeycrisp apples, large
- 1 sheet frozen puff pastry, large, thawed
- 2/3 cup granulated sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 3 tablespoons unsalted butter, cold
For the Whipped Cream (Optional)
- 250 mL 35% whipping cream
- 1 tablespoon icing sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit).
⏱️ 10 min•🌡️ 190
- 2
Peel your apples, and cut each apple into 3 equal segments, removing the stem and core. Place your peeled apple segments in a large container or bowl, and submerge them with hot water from your tap (50-60 degrees Celsius). Let your apples sit in the water for at least 10 minutes.
⏱️ 15 min
- 3
While your apples are soaking, make your caramel. Using a 9-inch round cast-iron pan, cover the bottom with an even layer of granulated sugar. Drizzle the 1 tablespoon of apple cider vinegar and 1 tablespoon of water over the sugar (add more water if needed to cover the sugar).
⏱️ 5 min
- 4
Turn your stovetop to medium heat and allow the sugar to come to a boil, reducing into a caramel. Do not stir or whisk. Once a light brown color appears, carefully tilt the pan in a circular motion to ensure the sugar caramelizes evenly. Once the sugar is evenly caramelized and has a thick, syrupy consistency, remove from heat.
⏱️ 10 min
- 5
Immediately stir in the 3 tablespoons of cold unsalted butter into the caramel. Continue stirring for 2-3 minutes, or until the caramel is thick and emulsified. Set aside.
⏱️ 5 min
- 6
Drain the apples from the hot water. Arrange the apple segments tightly in a circular pattern over the caramel in the cast-iron skillet. You may need to overlap them slightly.
⏱️ 5 min
- 7
Place the thawed puff pastry sheet over the apples, tucking the edges down around the apples and into the sides of the skillet.
⏱️ 2 min
- 8
Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 35 min•🌡️ 190
- 9
Once baked, carefully remove the skillet from the oven. Let it cool for 5-10 minutes. This allows the caramel to set slightly and makes it easier to invert.
⏱️ 10 min
- 10
Place a large serving plate or platter upside down over the skillet. Using oven mitts, carefully and confidently flip the skillet and plate together to invert the tarte tatin onto the plate. If any apples stick, gently place them back onto the tarte.
⏱️ 1 min
- 11
For the whipped cream (optional): In a cold bowl, combine the 250 mL whipping cream, 1 tablespoon icing sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Whip until soft peaks form.
⏱️ 5 min
- 12
Serve the Apple Tarte Tatin warm, either plain or with a dollop of the spiced whipped cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Tarte Tatin
For the Tarte Tatin
- 4 honeycrisp apples, large
- 1 sheet frozen puff pastry, large, thawed
- 2/3 cup granulated sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 3 tablespoons unsalted butter, cold
For the Whipped Cream (Optional)
- 250 mL 35% whipping cream
- 1 tablespoon icing sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit).
⏱️ 10 min•🌡️ 190 - 2
Peel your apples, and cut each apple into 3 equal segments, removing the stem and core. Place your peeled apple segments in a large container or bowl, and submerge them with hot water from your tap (50-60 degrees Celsius). Let your apples sit in the water for at least 10 minutes.
⏱️ 15 min - 3
While your apples are soaking, make your caramel. Using a 9-inch round cast-iron pan, cover the bottom with an even layer of granulated sugar. Drizzle the 1 tablespoon of apple cider vinegar and 1 tablespoon of water over the sugar (add more water if needed to cover the sugar).
⏱️ 5 min - 4
Turn your stovetop to medium heat and allow the sugar to come to a boil, reducing into a caramel. Do not stir or whisk. Once a light brown color appears, carefully tilt the pan in a circular motion to ensure the sugar caramelizes evenly. Once the sugar is evenly caramelized and has a thick, syrupy consistency, remove from heat.
⏱️ 10 min - 5
Immediately stir in the 3 tablespoons of cold unsalted butter into the caramel. Continue stirring for 2-3 minutes, or until the caramel is thick and emulsified. Set aside.
⏱️ 5 min - 6
Drain the apples from the hot water. Arrange the apple segments tightly in a circular pattern over the caramel in the cast-iron skillet. You may need to overlap them slightly.
⏱️ 5 min - 7
Place the thawed puff pastry sheet over the apples, tucking the edges down around the apples and into the sides of the skillet.
⏱️ 2 min - 8
Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 35 min•🌡️ 190 - 9
Once baked, carefully remove the skillet from the oven. Let it cool for 5-10 minutes. This allows the caramel to set slightly and makes it easier to invert.
⏱️ 10 min - 10
Place a large serving plate or platter upside down over the skillet. Using oven mitts, carefully and confidently flip the skillet and plate together to invert the tarte tatin onto the plate. If any apples stick, gently place them back onto the tarte.
⏱️ 1 min - 11
For the whipped cream (optional): In a cold bowl, combine the 250 mL whipping cream, 1 tablespoon icing sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Whip until soft peaks form.
⏱️ 5 min - 12
Serve the Apple Tarte Tatin warm, either plain or with a dollop of the spiced whipped cream.
⏱️ 2 min