Parisian Apple Tarte Tatin
A glossy, caramel-soaked upside-down apple tart that looks fancy but leans on a sheet of puff pastry and a stovetop caramel you barely babysit.
Ingredients
Caramel & Apples
- 4 large apples peeled, cored, quartered
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/4 teaspoon flaky salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon optional
Pastry
- 1 sheet puff pastry thawed but still cold
Instructions
- Preheat oven to 400°F.
- In a 9-inch oven-safe skillet, melt butter over medium heat. Add sugar and cook until it becomes a light amber caramel.
- Stir in vanilla and flaky salt.
- Arrange apple quarters tightly in the pan, rounded side down. Cook 12–15 minutes until apples soften and caramel thickens.
- Drape the puff pastry over the apples, tucking the edges down into the skillet.
- Cut 2–3 small vent slits in the pastry.
- Bake 25–30 minutes until pastry is deeply golden and crisp.
- Cool for 5 minutes, then carefully invert onto a serving plate.
- Spoon any remaining caramel from the pan over the tart.
Notes
Use firm apples so they hold their shape. Reheat slices in a low oven to revive crispness. Serve with crème fraîche or vanilla ice cream for full dinner-party energy.