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.
The Key Move
Achieve a deep amber caramel before adding the apples, as this is the foundation of the tart's flavor.
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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.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
MELT
In a 9-inch oven-safe skillet, melt butter over medium heat.
Butter should be fully melted and shimmering.
ADD
Time-sensitiveAdd sugar to the melted butter and stir constantly until the sugar dissolves and the mixture turns into a deep amber caramel.
Stir constantly to prevent burning. • Caramel should be a deep amber color, not burnt. • Smell the caramel transforming from sweet to nutty.
ARRANGE
Arrange the apple quarters tightly in the caramel, rounded side down.
Apples should be packed tightly to prevent gaps.
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 should be softened and surrounded by bubbling caramel. • Listen for the gentle bubbling of 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.
Pastry should cover the apples completely.
BAKE
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Pastry should be golden brown and puffed up. • Smell the rich aroma of baked pastry and caramelized apples.
COOL
Time-sensitiveLet the tart cool 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.
The caramelized apples should be on top, with the pastry crust underneath.
SERVE
Serve warm, optionally with a dollop of crème fraîche or vanilla ice cream.
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