Tarte Tatin
Apples caramelized in butter and sugar in a heavy pan, topped with puff pastry, baked, and turned out upside-down so the burnished fruit becomes the top.
Ingredients
- firm tart apples (granny smith or honeycrisp)6 large
- granulated sugar3/4 cup
- unsalted butter6 tbsp
- fresh lemon juice1 tsp
- puff pastry1 sheet, thawed
- vanilla extract1 tsp
- flaky sea saltpinch
Steps
Peel, core, and quarter apples.
Peel, core, and quarter the apples. Toss with the lemon juice.
Make caramel in skillet.
In a 10-inch oven-safe skillet, melt the butter over medium heat. Sprinkle in the sugar evenly and cook without stirring until it turns a deep amber caramel, 6 to 8 minutes.
Stir in vanilla and arrange apples.
Off heat, stir in the vanilla. Pack the apple quarters tightly in concentric circles, rounded sides down, in the caramel.
Cook apples until softened.
Return to medium heat and cook 15 minutes, basting occasionally with the bubbling caramel, until the apples soften.
Prepare puff pastry and tuck edges.
Heat oven to 400°F (200°C). Roll the puff pastry to a circle slightly larger than the pan and tuck the edges down around the apples.
Bake pastry until golden and rest.
Bake until the pastry is deep golden and puffed, 30 minutes. Rest 5 minutes — no longer.
Invert the tart and serve.
Run a knife around the edge. Place a serving plate over the pan and confidently invert in one motion. Sprinkle with flaky salt and serve warm.
Nutrition, per serving. 270 calories. Protein 1.5 grams, 2 percent. Carbs 34 grams, 51 percent. Fat 14 grams, 47 percent. Fiber 2.5 grams, sugar 22 grams, saturated fat 8 grams, sodium 110 milligrams. Estimated from ingredients.
