Tarte Tatin — Upside Down
A French classic reimagined: tender, caramelized apples baked upside down under a golden, flaky crust. Simple elegance in every bite.
Tarte Tatin — Upside Down
A French classic reimagined: tender, caramelized apples baked upside down under a golden, flaky crust. Simple elegance in every bite.
Key move
Achieve a deep amber caramel before adding the apples, as this is the foundation of the tart's flavor.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
The Setup
- Oven-Safe Skillet9-inch
- Rolling Pin
The Mise en Place
4Your prep station before cooking begins
The Pantry (0/1)
Other (0/3)
Caramel is burning.
Reduce the heat and continue stirring constantly. If it's too burnt, start over.
Apples are not softening.
Cook them longer over medium heat, ensuring they are surrounded by the caramel.
Chef's Notes
Chill the dough for at least 30 minutes before lining the tart tin to prevent shrinkage during baking.
Use firm apples like Honeycrisp or Gala. Softer apples will turn to mush when cooked.
Ensure the caramel is a deep amber color before adding apples for the best flavor and to avoid a burnt taste.
Serve warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
Oven is preheated to the correct temperature.
MELT
In a 9-inch oven-safe skillet, melt butter over medium heat.
Butter is fully melted and shimmering in the skillet.
ADD
Time-sensitiveAdd sugar to the melted butter and stir constantly until the sugar dissolves and the mixture turns into a deep amber caramel.
Sugar has dissolved and the mixture has turned into a deep amber caramel.
ARRANGE
Arrange the apple quarters tightly in the caramel, rounded side down.
Apple quarters are tightly arranged in the caramel, rounded side down.
COOK
Cook the apples (6 medium) over medium heat for 15-20 minutes, or until they are slightly softened and have released some of their juices.
Apples are softened and have released some juices into the caramel.
COVER
Roll out the puff pastry (1 sheet) slightly larger than the skillet. Place the pastry over the apples (6 medium), tucking the edges down inside the skillet.
Puff pastry covers the apples and its edges are tucked into the skillet.
BAKE
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Pastry is golden brown and puffed.
COOL
Time-sensitiveLet the tart cool in the skillet for 5-10 minutes.
Tart has cooled in the skillet for 5-10 minutes.
INVERT
Time-sensitiveCarefully invert the tart onto a serving plate. Be cautious, as the caramel will be very hot.
Tart has been successfully inverted onto a serving plate.
SERVE
Serve warm, optionally with a dollop of crème fraîche or vanilla ice cream.
Tart is ready to be served.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
