📝 About This Recipe
Born from a happy accident at the Hotel Tatin in 1880s France, this legendary upside-down tart is a masterclass in caramelization. Firm, tart apples are bathed in a deep amber butter-sugar glaze before being tucked under a blanket of buttery, flaky puff pastry. The result is a breathtaking centerpiece where the fruit becomes tender and translucent, offering a sophisticated balance of sweet, salt, and acidity.
🥗 Ingredients
The Fruit Base
- 6-8 large Braeburn or Pink Lady Apples (peeled, cored, and halved lengthwise)
- 1 tablespoon Lemon Juice (to prevent browning)
The Caramel
- 100 grams Unsalted Butter (high-quality European style preferred)
- 150 grams Granulated Sugar
- 1 piece Vanilla Bean (split and seeds scraped)
- 1/4 teaspoon Sea Salt (to balance the sweetness)
- 1/4 teaspoon Cinnamon (ground, optional)
The Pastry
- 320 grams All-butter Puff Pastry (thawed but very cold)
- 1 tablespoon All-purpose Flour (for dusting the work surface)
For Serving
- 200 ml Crème Fraîche (chilled)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Peel, core, and halve the apples. Toss them in a bowl with lemon juice to keep them bright and vibrant.
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2
On a lightly floured surface, roll out the puff pastry to a thickness of about 3mm. Cut a circle that is roughly 2cm wider than the diameter of your 24cm oven-proof skillet. Prick the pastry all over with a fork and place it in the fridge to stay cold.
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3
Place the 24cm heavy-based oven-proof skillet over medium heat. Add the butter and let it melt until it begins to foam.
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4
Whisk in the sugar, vanilla seeds (and the pod for flavor), sea salt, and cinnamon. Allow the mixture to cook undisturbed for 3-5 minutes until it turns a light golden-amber color.
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5
Remove the vanilla pod. Carefully arrange the apple halves in the skillet, standing them on their sides (vertically) in a tight circular pattern. They will shrink as they cook, so pack them in as tightly as possible.
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6
Cook the apples in the caramel over medium heat for about 10-12 minutes. You want the juices to release and the caramel to thicken into a syrupy, dark amber consistency.
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7
Remove the skillet from the heat. Let it sit for 5 minutes to cool slightly; this prevents the cold pastry from melting instantly when applied.
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8
Retrieve the chilled pastry circle. Carefully drape it over the apples, tucking the overhanging edges down the inside of the skillet using a wooden spoon. This creates a 'rim' that will hold the juices when flipped.
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9
Place the skillet in the center of the oven. Bake for 25-30 minutes, or until the pastry is puffed, crisp, and a deep mahogany gold.
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10
Remove from the oven and let the tart rest in the pan for exactly 5 minutes. This allows the caramel to set just enough so it doesn't run everywhere, but not so much that the apples stick to the pan.
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11
Place a large, flat serving plate over the skillet. Using oven mitts, firmly hold the plate and skillet together and quickly flip them over in one confident motion.
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12
Gently lift the skillet away. If any apples have stuck to the pan, simply peel them off and place them back onto the tart. Let cool for at least 15 minutes before slicing.
💡 Chef's Tips
Choose 'dry' apples like Braeburn, Cox, or Granny Smith; softer apples like McIntosh will turn into applesauce. Avoid moving the apples too much once they are in the caramel to ensure they glaze evenly. If your caramel looks like it's burning before the apples are tender, add a tablespoon of water to slow the process down. Ensure your puff pastry is ice-cold when it goes into the oven; this is the secret to getting those distinct, flaky layers. Don't be afraid of a dark caramel—the slight bitterness of a deep amber caramel is what defines a truly authentic Tatin.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold, tart crème fraîche to cut through the sugar. A glass of chilled Sauternes or a crisp French Apple Cider pairs beautifully with the caramelized fruit. For a modern twist, add a sprinkle of toasted flaked almonds on top for crunch. Vanilla bean ice cream is a classic alternative if crème fraîche is too tangy for your palate. Enjoy as a grand finale to a classic French bistro-style dinner of Steak Frites.