“An Apple Tarte Tatin is a French classic and couldn’t be simpler to make. We prefer to use homemade pâte feuilletée (or puff pastry), but it turns out just as lovely with a high-quality, all butter store-bought version such as Dufour. It’s important to use crisp apples that hold their shape and we are particularly fond of the Pink Lady variety for this recipe. The Calvados is optional, and we find it to be a nice, festive addition.”
Apple Tarte Tatin
Serves 8 to 10
Ingredients
- ½ recipe (1 sheet) Pâte Feuilletée, homemade or high-quality commercial brand*
- 2 pounds (6 or 7) Pink Lady apples, peeled, quartered, and cored
- 1 tablespoon Calvados, optional
- ½ cup (100 g) vanilla sugar
- A pinch of fleur de sel
- Unbleached, all-purpose flour for dusting
- 5 tablespoons (80 g) unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 375°F (190°C). Remove the pâte feuilletée from the freezer and let it thaw on the counter. In a large bowl, drizzle the Calvados, if using, over the apples, and sprinkle them with 2 tablespoons of the vanilla sugar along with the salt. Set aside. Once the pâte feuilletée is workable, lightly dust a work surface with flour and use a rolling pin to roll the dough into a 1⁄4-inch- (6-mm-) thick rectangle. On one end of the rectangle, cut a circle that’s slightly larger in diameter than the pan you plan to cook the tarte tatin in.
- Heat a cast-iron skillet or a copper tarte tatin pan over medium-high heat. Add the butter. Once the butter is melted and foaming, sprinkle the remaining vanilla sugar around the pan. Cook, stirring constantly with a wooden spoon, until the sugar has dissolved and the mixture turns a golden caramel color but doesn’t get too dark, 2 to 3 minutes. Keep in mind the caramel will continue to cook once removed from the heat.
- Off the heat, carefully arrange the apples around the edge of the pan, forming a tight, compact circle. Repeat to create an inner circle. Depending on the size of the apples, a quarter piece can be placed in the center to ensure that the pan is completely covered with apples.
- Carefully arrange the pâte feuilletée on top of the apples, gently tucking the edge in between the fruit and the sides of the pan. Bake until the pastry is golden, 30 to 35 minutes. Remove from the oven and let the tart cool slightly to allow the caramel to thicken before serving.
- When ready to serve, place a plate on top of the pan and carefully flip both over, so the pastry ends up on the bottom. Leave the pan on top for a few minutes to allow the fruit to naturally release itself from the pan. Serve immediately.
Notes
*Find our Fast Puff Pastry recipe here.
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