French Caramelized Upside-Down Apple Tart Recipe – French Special
The French Caramelized Upside-Down Apple Tart, or Tarte Tatin, is a beloved dessert that originated by accident in the 1880s at Hôtel Tatin in France. This delightful tart features tender apples caramelized in butter and sugar, topped with a golden, flaky pastry crust. Baked to perfection, it’s inverted to reveal a glossy, caramelized apple topping. Whether served warm with a dollop of crème fraîche or a scoop of vanilla ice cream, this dessert offers a harmonious blend of sweet and buttery flavors.
- 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 Selection: Opt for firm, tart apples like Granny Smith or Braeburn to maintain structure and balance sweetness.
Caramel Tips: Allow the sugar to melt slowly to achieve a deep amber color without burning.
Pastry Placement: Ensure the pastry is tucked into the edges of the pan to prevent caramel leakage during baking.
Serving Suggestions: Best enjoyed warm; consider pairing with whipped cream or a drizzle of salted caramel sauce for added indulgence.
Storage: Store leftovers in the refrigerator; reheat gently before serving to preserve texture.
