French Caramelized Upside-Down Apple Tart Recipe – French Special
Tarte Tatin is a classic French dessert with a rich history and an irresistible charm. This upside-down caramelized apple tart features tender, buttery apples nestled under golden puff pastry. Once flipped after baking, the fruit becomes a glossy, sticky topping that’s both rustic and elegant. It’s the perfect combination of flaky, sweet, and slightly tangy flavors—best served warm with a dollop of cream or scoop of vanilla ice cream.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
French Caramelized Upside-Down Apple Tart Ingredients:
- 4–5 medium firm apples (e.g., Granny Smith, Honeycrisp, or Pink Lady)
- 1/2 cup (100g) granulated sugar
- 3 tbsp unsalted butter
- 1 sheet puff pastry (store-bought or homemade), thawed if frozen
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- All-purpose flour (for dusting)
Prepare the Apples:
Peel, core, and quarter the apples. Set aside.
Make the Caramel:
In an ovenproof skillet (preferably cast iron), melt sugar over medium heat without stirring until it begins to turn amber. Add butter, a pinch of salt, and cinnamon (if using). Stir gently to form a smooth caramel.
Arrange the Apples:
Place apple quarters snugly in the caramel, rounded side down. Cook for 10–15 minutes over medium heat until slightly softened, basting with caramel.
Add the Pastry:
Roll out puff pastry to fit the skillet. Drape it over the apples, tucking the edges in around the fruit.
Bake:
Transfer skillet to a preheated oven at 190°C (375°F) and bake for 25–30 minutes until the pastry is golden and puffed.
Flip and Serve:
Cool for 5–10 minutes. Carefully place a plate over the skillet and invert to release the tart. Serve warm with crème fraîche, whipped cream, or vanilla ice cream.
Recipe Notes :
Apple Choice: Use firm apples that hold shape during baking—avoid very soft or mealy varieties.
Pastry Tip: Ensure puff pastry is cold but pliable. Chill the tart briefly before baking for extra flakiness.
Skillet Substitute: If using a pan with a plastic handle, transfer apples and caramel to a baking dish before adding pastry.
Caramel Caution: Sugar caramelizes quickly—watch closely to avoid burning.
Make Ahead: Can be made a few hours in advance and gently reheated before serving.
