Apple Tarte Tatin
Everything about this Apple Tarte Tatin is a good idea.
Everything except the scalding hot sugar, the super heavy 400 degree cast iron skillet… and the fact that you somehow have to flip that skillet and all of its contents out onto a serving platter.
Ok… maybe not eeeeeverything about this tart is a good idea But! The French have been doing this for an eternity and they know a thing or two about how to make butter and sugar delicious.
So, let’s just say that most things about this tart is a good idea. I’m tellin’ ya… burning your mouth of super hot tarte tatin because you can’t wait to slice into the darn thing!? Totally worth it.
Man I made this recipe tempting… didn’t it!?
Jill and I are at it again! Do you see a video here? I reallllly hope you do.
Apples. I used two sorts. Granny Smith because they’re firm and tart (just like me… ew) and Fuji Apples because they hold up to baking and they taste like apple honey.
Salted melted butter is combined with plain old sugar.
They’ll date for a while, get engaged, get in a giant freak-out fight, make up, buy a couch, get married… then turn into the most lovely, golden salted caramel you’ve ever seen.
Did I mention that wedged and stacked apples are a part of the butter and sugar courtship?
Duh.
Butter and sugar and apples. The part of their relationship where they buy a couch.
Puff pastry is the last addition to the apple and caramel marriage. It the topper. It’s time to shine is in the oven.
What we have here is about 25 pounds of cast iron, baked apples, caramel and flaky crust. It’s about a million degrees. That’s super hot.
Wait until the cast iron is about half a million degrees hot… then flip the apple tarte tatin onto the ugliest red plate you can find.
Actually… a pretty white plate would better. Why didn’t anyone tell me that?
Awkward.
Apple Tarte Tatin
1 sheet all-butter puff pastry, thawed but still cold
7 apples (I used Granny Smith and Fuji)
1 stick (4 ounces) salted butter
1 cup sugar
Preheat oven to 374 degrees F. Place a cookie sheet in the oven too.
Peel, core and quarter the apples. You might be tempted to cut the apple pieces smaller that quarters. Don’t. The apples will cook down considerable when cooked so you’ll want to keep the pieces nice and big. Set aside. If the apples brown just a bit while they’re waiting to be baked… that’s totally fine.
Melt butter in a 10-inch, heavy bottom… heavy all over… cast iron skillet. Remove butter from the heat and whisk in the sugar. The mixture will be thick. Just spread it evenly over the bottom of the cast iron.
Arrange the apple quarters in the pan by stacking the pieces in a circle along the outside of the pan and working you way in. Pack the apples in tight as they will cook down when they’re cooked on the stovetop. Save any extra apple quarters to add to the tart as it cooks on the stove and more room frees up.
Return the pan to the stovetop and cook over medium high heat for 10 minutes. Be sure to keep the flame at medium high, letting the sugar boil and caramelize. The high heat will help the sugar caramelize and the apples cook at the correct rate. A lower heat will break down the apples before caramelizing the sugar. I know it’s scary… but medium high is the way to go.
While apples are cooking, remove and unfold puff pastry. On a lightly floured surface, gently roll out puff pastry, extending it about 1/2 to 1-inch on all sides. This won’t require a lot of rolling at all. Find a dinner plate about the size of the 10-inch cast iron skillet. Place the dinner plate on top of the puff pastry to use as a measuring guide to cut out a circle. Cut the pastry about 1/2-inch bigger than the plate. The extra dough you’ll just tuck into the cast iron. Place the puff pastry in the fridge until the apples are done cooking.
Check apples after 10 minutes. The caramel should be close. Add any extra apple quarters if you find you have room. Let apples and caramel cook for another 5 minutes. Keeping an eye on the caramel color. There is no need to stir or otherwise disturb the caramel or apples… just watch.
After 15-18 minutes on the stovetop, remove the pan from heat. Careful… this will be hot and heavy.
Carefully place the puff pastry over the hot apples, tucking into the edges of the puff pastry. Don’t worry if it’s not smooth and perfect… it’ll bake up just fine. Place the cast iron on top of the hot cookie sheet in the oven and bake for 20-30 minutes, until the pastry is puffed and golden.
Remove from the oven and allow to cool for 30 minutes.
Run a knife along the edges of the cast iron to make sure that none of the puff pastry edges are sticking to the pan. Place a large plate on top of the cast iron and, using two giant pot holders, invert the plate and pan. You should hear or feel a little drop as the tart falls onto the place. Life the cast iron and you should have a gorgeous tarte tatin.
If any apple slices stuck to the cast iron, just remove them with a fork and place them right back in the tart.
Perfect! This tart is best served warm but keeps for a day at room temperature.
162 Comments Add A Comment
Joy,
Is there an alternative to using a cast iron skillet? I know they work wonders, but they’re too heavy for me to lift. Any suggestions? Thanks!
Cheers! Leslie
PS This Apple Tarte Tatin looks fantastic!
I’m currently experimenting with making a pear tart tartin, based on this recipe. I don’t have a cast iron, so I’m just using an all metal, oven safe pan. I’ll let you know how the results turn out.
It was a great success! (And everyone was very impressed, thank you Joy!) I was expecting a lot of sticking, but it flipped beautifully and all in one piece. If you have some sort of oven safe metal pan, I say go for it!
Just to clarify, when I say all metal pan, I do mean a skillet, not a cake pan or other baking dish.
oh good! i’m so glad it was a hit!
I liked the video and the man at the top comment is rude you are right the best bit on the video is that you both are so happy, and cooking should be all about that.
This was delicious! My 13yr old daughter and I made this for my 15yr old daughter’s family b’day party. Grandparents were literally licking their plates clean!!! Your posts always seem to put a smile on my face….thank you!
I just made this and it was an enormous hit! My entire family said it was the best thing they’ve ever tasted. It’s pretty hard to go wrong with just apples and butter and sugar, but this recipe is perfect! JOY YOU ARE AMAZING!
Aww… your video was adorable! :)
I thought the recipe turned out really nicely, and I love anything I can cook using my cast iron skillet. Lower dish death toll that way. I’m wondering… would this work using half brown sugar? I was a little tempted to try it, but wanted to follow your recipe first.
Yes brown sugar works just as well … Find it more flavourful too … I also dust my fruits with cinnamon and nutmeg.
I loove, love your video, It was so cute and funny, especially the part where you warn us not to take a second bite of the hot tart and then you do it yourself. Hahahaha! :P The Apple tart looks super good and I cant wait to try it. Thanks for posting.
Now I know why they call you Joy. Your recipes are a JOY to make and enJOY! I made this today and was amazed at how simple and easy it was. Everyone just loved it and it was gone in about 3 minutes! Thanks so much and look forward to another great recipe.
this apple tart is amazing! i am in the process of creating my second one!!!
literally, the apples are caramelizing as i putting my fingers to the pad.
yes!!!!!!
sooooo freaking good!!!!
Was sent here from natalielloyd.blogspot about your apple tarte tatin. Love the video, love the dessert more!
Gretta
I made this apple tart for friends last week for a 30th bday party, and everybody loved it, Great Recipe! I have to say that I did not flip it over, because it did not drop, guess I overcooked it a bit, but that did not affect the taste, it was delicious! I’m so not a baker, but Joy definitely helps!
I made this twice over Thanksgiving weekend. Once exactly as you described, and a second time modified for a smaller pan and a very strict diet. For the second tarte I made an olive oil crust (it’s no puff pastry, but it’s not bad) and I used 2 Tb. of butter in with the sugar. I used the proven combination of Granny Smiths and Fujis. My grandparents (who for medical reasons, follow a rigid diet that all but eliminates animal fat) really never get to eat dessert and couldn’t have been more delighted!
Love love love your videos Joy and Jill! More please!!
OMG, looks so delicious! Can you please send a piece to Sydney too :)
If only I had apples in my pantry now…
I am making this for dessert tonight!!! I can’t wait to try it! I have a pretty new cast iron skillet. I have been trying to use it as much as I can to season it (it was pre-seasoned too), but stuff still sticks to it (i’m sure I have a few more years till it is good and non-stick), so hoping that my apples don’t stick too bad!!
I wanted to make this tarte tatin, but I don’t own a cast iron skillet or an oven-safe metal pan. I found a Martha Stewart recipe in which she makes caramel on the stove, pours it into a buttered pie dish, and then tops it with apples and pastry before baking the whole thing. It was a SUCCESS! Joy’s recipe + Martha’s pie-dish technique = delicious apple caramel goodness :-)
i love this!
This looks so yummy! Couple questions: I watched the video and you say you bake at 425 degrees whereas recipe says 375. Which do you suggest? Also do you let it stand 10 min (per video) or 30 (per recipe) before inverting? Really want to try this!
i found that 375 worked well.
Finally got around to making this. So so so so so so yum!!! Can’t wait to make it again!
thanks!
I just made this fabulous dessert and it is currently sitting on my countertop waiting to be devoured. I’m sprawled on the couch icing a nasty burn courtesy of my devilish cast iron skillet while watching Marley and Me. Every few minutes (or possibly seconds) I glance towards the kitchen wondering if the tarte is finally cooled enough to eat. Ahhh I can’t wait to try this, it just looks so delicious! I don’t even care about the calories, plus I’m already planning on going to the gym twice tomorrow (but who are we kidding?) (:
finally made this today–EASY AND DELICIOUS!!! thanks joy :)
Although now that I compare mine to other people’s photos online it seems mine is too runny and the caramel a bit undercooked. I think next time I will cook the filling over high heat.
Joy, I just got my first cast iron skillet. Am planning to make this again in that rather than the All Clad skillet I used before. Do you first pre-heat the skillet (after coating with a bit of oil) before adding the butter? Or do you just stick the butter in and melt it without pre-heating the cast iron?
Thanks!
I just made this! Had some apprehension after reading how difficult it was on various websites, but figured what the hay.. peeled my 7 apples.. dropped my butter and sugar into the pan, started to arrange the apples.. OOPS! my cast iron skillet is 12″ not 10″, quick! double the recipe..peel more apples… ok.. so doubling the recipe wasn’t such a good idea.. smoke.. lots of smoke… but after the smoke cleared.. I have a beautiful Apple Tarte Tatin!. Will be serving at Christmas on Saturday! Thank you for the recipe!!!!!