The Ultimate Apple Tarte Tatin: A Caramelized Delight

Preparation Time & Servings

This delectable dessert serves 8 and takes about 50 to 60 minutes to prep and bake, plus additional time for cooling.

Ingredients

• Juice of half a lemon
• 4 tablespoons (55 grams or 2 ounces) unsalted butter, very cold and cubed
• 3/4 cup (150 grams) granulated sugar
• 1 sheet of defrosted puff pastry or half a recipe of extra-flaky pie crust
• 7 to 8 medium-large Pink Lady, Gala, or Fuji apples (approximately 3 to 3 1/2 pounds; 1.3 to 1.5 kg)
• Crème fraîche or lightly whipped cream, unsweetened (optional for serving)

Cooking Instructions

Start by preheating your oven to 400°F (205°C). Begin by peeling the apples. Slice them into thirds, removing the cores, and don’t fret about perfection—imperfections add character! Squeeze lemon juice over them and give them a gentle toss.

Now, get your butter very cold and have it ready near your cooking station; trust me, it’s crucial. In a large skillet (11 to 12 inches), pour in the sugar and heat it over medium-high. Resist the urge to stir for about 4 minutes as it starts to liquefy.

Once partially melted, whisk vigorously until all sugar is dissolved into a smooth caramel. Lower the heat to medium-low, allowing the caramel to deepen in color. This process can be quick, usually taking about 1 to 2 minutes—eyeballing the color will ensure you don’t overdo it. When it reaches a rich dark amber hue, immediately remove from heat and stir in the cold butter until melted.

Return the skillet to the heat, adding the apple slices. Expect the caramel to seize and feel thick; don’t worry—it will smooth out soon. Gently stir the apples, cooking until they soften and the edges start to become translucent (around 10 minutes). Remember, if they turn to mush, you've picked the wrong apples! This isn’t about precision; every apple variety cooks differently.

Using tongs, place each apple rounded-side down into a smaller oven-safe skillet (around 10 inches) or a standard pie dish. Arrange them in a tight, overlapping circle on the outer side, leaving the center less defined. If you started with 8 apples, it’s likely you won’t need all the slices. Pour any remaining caramel over your masterpiece.

Let this cool for about 10 minutes while you roll out the pastry dough into a 1-inch larger circle than your dish. If you’re not ready to use it yet, chill on a floured plate. Once the apples are cool, drape the pastry over them, tucking the edges in. Don't forget to cut a few vents in the middle!

Place the skillet or dish on a baking sheet and bake for 25 to 30 minutes, or until the pastry turns golden brown and the apples bubble invitingly at the edges. After baking, use a butter knife to run around the edges to loosen.

Allow the tart to cool in the pan for at least 30 minutes, or up to an hour. To invert, place a serving plate on top and confidently flip them over—wear mitts if it's still warm! If any apples stick to the pan, gently reposition them.

Serve your gorgeous tart warm, optionally topped with crème fraîche or whipped cream. If it cools completely before serving, you can warm it up again either in the oven or on the stove to soften the caramel. Leftovers keep beautifully in the fridge—just reheat them gently before enjoying again.