Tarte Tatin
Caramelized apples baked under a golden pastry crust, then flipped to reveal a glossy, sticky top. A French classic that looks fancy but takes just 45 minutes.
- Total time
- 45 min
- Servings
- 6
- Calories
- 295
- Protein
- 2g
Ingredients
- 6 tbsp unsalted butter
- ½ cup granulated sugar
- 6 medium granny smith apples
- 1.25 cups all-purpose flour
- 3 tbsp cold unsalted butter, cubed
- ¼ tsp salt
- 4 tbsp ice water
- 1 pint vanilla ice cream (optional, for serving)
Instructions
- 1
Mix flour and salt. Cut in cold butter cubes until mixture resembles coarse sand.
- 2
Add ice water 1 tbsp at a time, stirring until dough just comes together.
- 3
Form dough into a disk, wrap in plastic, and refrigerate while you prep apples.
- 4
Preheat oven to 400°F. Melt 6 tbsp butter with sugar in a 10-inch ovenproof skillet over medium heat.
- 5
Peel, halve, and core the apples. Arrange cut-side down in the caramel, fitting them snugly.
- 6
Cook on stovetop without stirring until the caramel is deep amber and edges of apples begin to soften, ~12 minutes.
- 7
Roll pastry into a thin circle slightly larger than the skillet. Lay it over apples, tuck edges down around fruit.
- 8
Bake until pastry is golden brown, ~20 minutes. Remove and let cool for 2 minutes.
- 9
Place a serving plate over the skillet and flip in one confident motion. Lift the skillet away.
- 10
Serve warm with vanilla ice cream if desired.
Tools you’ll need
- 10-inch ovenproof cast iron skillet or heavy-bottomed oven-safe skillet
- cutting board and knife
- pastry blender or two forks
- rolling pin
- instant-read thermometer (optional, for caramel color check)
- serving plate (larger than skillet diameter)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
