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Classic French Tarte Tatin (Caramelized Upside-Down Apple Tart)
The legendary Loire Valley upside-down tart: tender apple quarters slowly simmered in buttery golden caramel beneath a blanket of flaky pastry, inverted warm.
Prep
25 min
Cook
45 min
Total
70 min
Ingredients
8servings
- Firm tart baking apples1000 g
- Unsalted French butter80 g
- Granulated sugar150 g
- All-butter puff pastry sheet250 g
- Ground cinnamon0.5 tsp
Preparation Steps
1
Melt butter and sugar in an oven-safe skillet over medium heat, swirling until a rich amber caramel forms.
8 min timer
2
Pack apple quarters vertically and tightly into the hot caramel. Cook gently on the stovetop for 12-15 minutes until slightly softened.
12 min timer
Hot caramel can cause severe burns; handle with care.
3
Remove skillet from heat, let cool slightly for 5 minutes, then drape pastry over the apples, tucking edges down around the sides.
5 min timer
4
Bake at 190°C (375°F) for 25-30 minutes until crust is puffed and deep golden. Rest for 10 minutes, then invert with confidence onto a serving platter.
25 min timer
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Provenance & Public Domain Audit
Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
