📝 About This Recipe
Born from a happy accident at the Hôtel Tatin in France, this legendary upside-down tart is the ultimate expression of caramelized luxury. Our version pairs firm, honeyed apples with a shatteringly crisp, buttery puff pastry base that elevates the rustic classic to a gourmet masterpiece. Each slice offers a sublime contrast between the deep, amber-hued caramel and the tender, buttery fruit.
🥗 Ingredients
The Pastry Foundation
- 320 grams All-butter Puff Pastry (High-quality store-bought or homemade, chilled)
- 2 tablespoons All-purpose Flour (For dusting the work surface)
The Caramelized Fruit
- 6-8 pieces Pink Lady or Braeburn Apples (Large, firm varieties that hold their shape)
- 100 grams Unsalted Butter (High-fat European style preferred)
- 150 grams Granulated Sugar (To create the amber caramel)
- 1/2 piece Lemon Juice (To prevent browning during prep)
- 1 piece Vanilla Bean (Split and seeds scraped)
- 1 pinch Sea Salt (To balance the sweetness)
- 1/4 teaspoon Ground Cinnamon (Optional, for warmth)
For Serving
- 200 grams Crème Fraîche (Cold, for a tangy contrast)
- 1 tablespoon Powdered Sugar (For a final dusting)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface until it is 3-4mm thick. Cut a circle that is approximately 2cm wider than the diameter of your 24cm oven-proof skillet. Prick the pastry all over with a fork and chill it in the fridge while you prepare the apples.
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2
Peel the apples, cut them in half through the equator, and remove the cores with a melon baller or small spoon. Toss them in a bowl with lemon juice to keep them bright.
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3
Place the 100g of butter in the cold skillet. Spread it evenly across the bottom. Sprinkle the sugar uniformly over the butter, then add the vanilla seeds and a pinch of salt.
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4
Arrange the apple halves in the skillet, standing them vertically on their sides. Pack them in tightly in concentric circles; they will shrink as they cook, so a tight fit is essential for a beautiful pattern.
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5
Place the skillet over medium-high heat. As the butter and sugar melt, they will form a bubbling syrup. Cook for 12-15 minutes without stirring the apples.
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6
Watch carefully as the syrup reduces and transforms into a deep, mahogany-colored caramel. If one side is darkening faster, gently rotate the pan.
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7
Once the caramel is a rich amber and the apples are slightly softened, remove the pan from the heat. Let it sit for 5 minutes to cool slightly so the pastry doesn't melt immediately upon contact.
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8
Carefully drape the chilled pastry circle over the apples. Using a spoon or a dull knife, tuck the overhanging edges of the pastry down the inside of the pan, effectively 'blanketing' the apples.
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9
Place the skillet in the center of the preheated oven. Bake for 25-30 minutes until the puff pastry is deep golden brown and has risen significantly.
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10
Remove from the oven and let the tart rest in the pan for exactly 5-8 minutes. This allows the caramel to thicken slightly so it coats the fruit rather than running off, but ensures it's still warm enough to release from the pan.
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11
Place a large serving plate with a slight lip over the skillet. Using oven mitts, firmly hold the plate and skillet together and quickly invert the tart onto the plate.
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12
Lift the skillet away slowly. If any apples have stuck to the pan, simply lift them out and place them back onto the tart. Serve warm.
💡 Chef's Tips
Always use firm apples like Pink Lady, Granny Smith, or Braeburn; soft apples like McIntosh will turn into applesauce. Don't be afraid of the caramel color—it should be dark amber, not pale gold, to provide that signature bittersweet edge. Make sure your puff pastry is very cold when it hits the oven to ensure maximum 'puff' and flaky layers. If your caramel looks too thin after inverting, you can briefly reduce the juices in the pan and pour them back over the tart.
🍽️ Serving Suggestions
Serve with a generous dollop of cold Crème Fraîche to cut through the intense sweetness. A glass of chilled Sauternes or a crisp French Apple Cider makes for a perfect beverage pairing. For a modern twist, add a light grating of fresh tonka bean or orange zest over the top before serving. Pairs beautifully with a scoop of high-quality vanilla bean ice cream if serving as a decadent dessert.