The 8-Step Tarte Tatin

By • August 23, 2012 0 Comments

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Author Notes: I made this within an hour and it was an amazing dessert. There are dozens of recipes out there but I adapted mine from "Home Cooking with Jean-Georges" and it was incredible. It is carmelized and not super sweet so a slab of ice cream (I used butter pecan) or whipped cream really goes well with it. GirlCook


Serves 8

  • 1 9 ounce sheet frozen puff pastry, thawed
  • 7 tablespoons unsalted butter, room temp or see below
  • 1/2 cup sugar
  • 6 Granny Smith apples
  • Flour
  1. Preheat the oven to 400 degrees. STEP 1 Roll out the thawed puff pastry --- (on a lightly floured surface into a 10" round, put it on a cookie sheet and freeze it while you prep the rest.)
  2. STEP 2 Mash together butter and sugar with your fingers and coat the bottom of the skillet --- (my butter wasn't room temp so working it for a few minutes softened it up--you'll make a sugary paste and spread it evenly on the bottom of a 10-inch ovenproof skillet preferably with a nonstick coating).
  3. STEP 3 Cut up the apples into thick slices (about 8 slices per apple) and snugly fit them in the pan on top of the sugar mixture --- You'll be flipping this over so making circles with the apples looks great. The apples will shrink so really fill them in.
  4. STEP 4 Set the pan over high heat and cook until the sugar carmelizes --- It will bubble and turn a medium-dark amber around the edges. You may need to turn the pan for even browning. It took about 10 minutes.
  5. STEP 5 Carefully (this is hot!) transfer to the oven and bake until the apples are soft --- The recipe called for 20 minutes but mine were soft in 10 minutes.
  6. STEP 6 Top with the frozen puff pastry and bake for 15 minutes --- Bake until it is puffed and golden brown.
  7. STEP 7 Cool at room temp for an hour
  8. STEP 8 Warm over medium heat to loosen the tarte from the pan (1 Minute) and invert it --- Time the minute once the caramel heats up and sizzles, then place a plate over the skillet and flip the pan over and voila!

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