Apple Tarte Tatin

This apple Tarte-Tatin or up-side-down pastry is made with caramelized apples cooked in butter and sugar then baked under a rich puff pastry. As a result, you get this beautifully golden caramelized fruit on top.

Table of Content

• About this recipe
•  Ingredients and substitutes
• Step by step instructions (pin)
• Frequently asked questions
• You may also like
• Recipe

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I add honey to my apple tarte tatin and make it at least once a year. That's usually on the Jewish New Year when it's customary to eat apple and honey.  So its the right dessert for the right occasion.

I always find it fascinating to learn how people create new recipes. And while I have had a few adventures of my own over the years the history of the Tarte Tatin is really an interesting one.

It was first created in France by two sisters who ran a hotel named Tatin. One day, the sister who was the cook was too busy. She was going to make an apple pie. However, instead ended up cooking the apples in butter and sugar way too long. So, in an attempt to save the dish she put the pastry on top of the apples instead of trying to put the overcooked apples on top. She then put it in the oven. And, when she flipped it over she was got this beautiful golden Tarte Tatin.  The guests at the hotel appreciated the dessert so much they started requesting this dessert. However, there are many speculations if this story is true but I like this version.

About this recipe

The recipe is simple and easy but needs a bit of care and attention. It does involve cooking the apples in caramelized sugar. Hence, you must do it carefully.

And, if you see chefs make this pastry, you will notice they first caramelize the butter and sugar until it's golden, then arrange the apples. Therefore, if you are not used to cooking or working with hot food, especially sugar, trying to arrange the apples carefully in that hot caramel can be dangerous. Since, it means you have to get your fingers in close to the caramel.

Which is why I use an easier method below. I arrange all the apples ahead of time. This means that the apples cook for three more minutes while waiting for the caramel to reach a deep amber color.

I love to serve this dessert warm. It's delicious on its own but goes well with a dollop of vanilla ice cream or whipped cream. I absolutely adore it with vanilla pastry cream too!

 Ingredients and substitutes

• Apples - I prefer to use granny smith because they are a bit tart and work great in cutting some of the sweetness from the caramel. And they do hold their shape well cooked. The honey crisp is also a good variety to use if you prefer.
• Sugar - I use white sugar obviously because I love a golden color. I would not recommend brown sugar while it will cook and be delicious. The color may be rather too dark.
• Honey - I love to add a  bit of honey but you can substitute the honey with ¼ cup sugar as well. You see that deep golden sheen and those speck of dark apples you see? That does happen with the honey touching the pan at high heat. So honey does tend to enhance the color of this tart.
• Lemon Juice - while it helps prevent the apples from oxidizing it also helps cut some of the sweetness from the caramel.
• Spice mix - I love using cinnamon, pumpkin spice, or gingerbread spice mix.
• Puff [pastry - You can use store-bought puff pastry or you can use homemade puff pastry.

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Step by step instructions (pin)

Puff pastry

• Open the puff pastry and roll out to the size of your tart pan. Use the tart pan as a guide and cut a disc
• Place the pastry on a parchment paper and into the fridge to chill while you work on the apples.

Apples

• Preheat the oven 200 C/ 400 F.
• Peel, core, and cut the apples into 8 slices and add lemon juice to prevent them oxidizing
  Tip - Cut each apple in half and then each half into two or three depending on the size of the apple
• Spread the butter in the base of the oven-safe skillet.
• Sprinkle the sugar, spice mix, and honey over the butter.
• Arrange the apples over the mix.
  Tip- Make sure to add more slices in between gaps as the apples will shrink as they cook.

Caramelize

• Place pan on the stovetop on medium heat and cook for about 7 to 10 minutes. Shake the pan to ensure the butter and sugar combines and evenly caramelizes.
• Using a tong, turn the apple slices over just flipping each one at about 6 minutes into cooking.
• The apples will release their juices - then the juices will reduce and the sugar will start to caramelize.
• As the color becomes a deep amber remove from heat and let cool for 5 minutes. Carefully rearrange the apples with a tong if necessary.
• Carefully arrange the chilled puff pastry on the top of the apples tucking the sides in. Dock the puff pastry with the tings of a fork.

Bake

• Place in the preheated oven and bake at 200 C/400 F for 10 minutes.
• After 10 minutes - reduce the temperature to 180 C/360 F and bake further for 15 minutes.
• When done the pastry will be a golden color and the sides will be bubbling with juices.
• Remove from the oven and let sit on the countertop for at least 5 to 7 minutes.

Fliping the pastry

• Flip the pastry when the tart is still warm but not bubbling hot .Tip - The pan has very hot juices so please be very careful and use a gloved hand to do this quickly and without hesitation.
• To do this safely - Chose the same size serving platter. Place it over the pan making sure to grip both the pan firmly. Then in one quick motion flip the tart onto the platter.
  Tip - the trick to any juices spilling out is to do it quickly.
• Serve warm or room temperature just as is or with a dollop of ice cream on the sides.

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Frequently asked questions

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