📝 About This Recipe
Born from a happy accident at the Hotel Tatin in the Loire Valley, this iconic French dessert transforms humble apples into jewels of amber sweetness. Firm pome fruits are slow-cooked in a rich buttery caramel before being draped in a blanket of buttery puff pastry and baked to golden perfection. The result is a sophisticated interplay of deep caramel notes, tender fruit, and shatteringly crisp pastry that epitomizes rustic French elegance.
🥗 Ingredients
The Fruit Base
- 6-8 pieces Pink Lady or Granny Smith Apples (large, firm, peeled, cored, and halved)
- 1 tablespoon Lemon Juice (to prevent browning)
The Caramel
- 100 grams Unsalted Butter (high quality, slightly softened)
- 150 grams Granulated Sugar
- 1 piece Vanilla Bean (split and seeds scraped)
- 1/4 teaspoon Sea Salt (flaky style preferred)
The Crust
- 320 grams All-Butter Puff Pastry (chilled, high-quality store-bought or homemade)
- 1 tablespoon All-purpose flour (for dusting the work surface)
Accompaniments
- 200 ml Crème Fraîche (chilled, for serving)
- 1 tablespoon Powdered Sugar (optional garnish)
👨🍳 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 maintain their bright color.
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2
In a 24cm (approx. 9-inch) heavy-based, oven-proof skillet or Tatin pan, spread the softened butter evenly over the bottom.
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3
Sprinkle the granulated sugar evenly over the butter, then scatter the vanilla seeds and the sea salt on top.
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4
Arrange the apple halves vertically in the pan, packed tightly together in concentric circles. They will shrink as they cook, so crowd them in as much as possible.
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5
Place the skillet over medium heat. Cook for 15-20 minutes, watching as the butter and sugar melt together to form a bubbling caramel. Use a spoon to occasionally baste the tops of the apples with the syrup.
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6
Continue cooking until the syrup turns a deep amber, mahogany color. Do not let it burn, but ensure it is dark enough to provide that signature bittersweet edge.
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7
Remove the pan from the heat and let it cool slightly for 5 minutes. This allows the apples to settle and the caramel to thicken.
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8
On a lightly floured surface, roll out the puff pastry to a thickness of about 3-4mm. Cut a circle that is about 2cm wider than the diameter of your skillet.
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9
Carefully drape the pastry circle over the apples. Tuck the overhanging edges down the inside of the pan, essentially 'bedding in' the fruit.
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10
Cut 2-3 small slits in the center of the pastry to allow steam to escape during baking.
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11
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed, crisp, and a deep golden brown.
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12
Remove from the oven and let the tart rest in the pan for exactly 5 minutes. This is crucial—too soon and the caramel is liquid; too late and it will stick to the pan.
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13
Place a large serving plate with a slight lip over the skillet. Using oven mitts, firmly hold the plate and pan together and flip them in one swift motion.
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14
Carefully lift the skillet away to reveal the shimmering, caramelized apples. If any apples stuck to the pan, simply lift them out and place them back onto the tart.
💡 Chef's Tips
Choose 'firm' apples like Pink Lady, Braeburn, or Granny Smith; softer varieties like McIntosh will turn into applesauce. Don't be afraid of the caramel color—it should be the color of an old copper penny for the best flavor profile. If your puff pastry is getting too warm while you prep the apples, pop it back in the fridge; cold pastry equals a better rise. If you find the caramel is too watery after cooking the apples on the stove, simmer it for a few extra minutes to reduce the apple juices before adding the pastry. Always use an oven-proof skillet; a cast-iron pan is ideal for even heat distribution.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold, tart Crème Fraîche to balance the sweetness. Pair with a glass of chilled Demi-Sec Champagne or a crisp French Apple Cider from Normandy. A scoop of high-quality vanilla bean ice cream makes for a classic, meltingly delicious accompaniment. For a savory-sweet twist, serve alongside a small wedge of sharp aged white cheddar cheese. Dust lightly with a pinch of extra flaky sea salt right before serving to make the caramel flavors pop.