Ingredients for Apple Tarte Tatin
- 4 tablespoons butter
- 1/2 cup granulated sugar
- 6-8 medium Gala apples
- 1 sheet (14.1 oz) puff pastry
- 1 cup heavy cream
- 1 teaspoon granulated sugar (for whipped cream)
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How to Make Apple Tarte Tatin
- Melt 4 tablespoons of butter in a 9-inch cast-iron skillet over medium heat.
- Evenly sprinkle 1/2 cup granulated sugar into the melted butter.
- Peel, core, and thinly slice 6-8 medium apples (such as Honeycrisp or Braeburn). Arrange the apple slices in a circular pattern, overlapping slightly, within the skillet.
- Increase the heat to medium-high. Cook, stirring occasionally, until the sugar dissolves and forms a rich caramel, about 25-30 minutes. Be careful not to burn the caramel.
- Preheat oven to 425°F (220°C). Transfer the skillet to the preheated oven and bake for 15 minutes, or until the apples are tender.
- While the apples bake, unfold 1 sheet (14.1 oz) of puff pastry on a lightly floured surface. Place a 9-inch plate on top of the pastry and trim the excess pastry to create a circle.
- Refrigerate the trimmed puff pastry circle until the apples are done baking.
- Carefully remove the skillet from the oven. Gently place the puff pastry circle over the caramelized apples.
- Return the skillet to the oven and bake for an additional 15-20 minutes, or until the pastry is golden brown and puffed.
- Let the tarte tatin cool completely in the skillet for at least 20 minutes before inverting it onto a rimmed platter.
- In a bowl, whip 1 cup heavy cream with 1 teaspoon of granulated sugar until soft peaks form.
- Serve warm or at room temperature, with a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
295g
Fat
135g
Carbs
39g
