• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Apple Tarte Tatin

September 26, 2010 by Joy the Baker 173 Comments

IMG_8778

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.

IMG_8749

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.

IMG_8747

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.

IMG_8751

Did I mention that wedged and stacked apples are a part of the butter and sugar courtship?

Duh.

IMG_8761

Butter and sugar and apples.  The part of their relationship where they buy a couch.

IMG_8755

Puff pastry is the last addition to the apple and caramel marriage.  It the topper.  It’s time to shine is in the oven.

IMG_8764

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.

IMG_8772

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

Print this Recipe!

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.

 

 

Previous PostNext Post

Filed Under: Fruit, Holiday, Pie, Recipes

Previous Post: « Five Ways To Bake Like A Grown-up
Next Post: Spicy Roasted Pumpkin and Sunflower Seeds »

Reader Interactions

Comments

  1. sally

    June 27, 2013 at 11:59 pm

    Why is my caramel not setting????????? GRRRRRRRR

    Reply
  2. Karina

    April 6, 2013 at 6:05 pm

    Could you make this recipe with peaches somehow? I’d like to see how that turns out, pleeeeeeeeease. It looks wonderful, but I have a strong affection for all things peach related.

    Reply
  3. Noga

    August 13, 2012 at 12:38 pm

    I love tarte tatine! However, I usually use golden delicious apples, as I find that granny smith’s tend to get too soft and can make the tarte a bit “runny” :)

    Reply
  4. henri

    July 4, 2012 at 8:11 am

    the hot scalding sugar got me. i was placing the apples in and one slipped and splattered me…oy! other than that, this is one of my all time favorites. i combined your recipe and andrew zimmern’s version in his “cook like a parisian” series. the combo equals ecstasy. thank you.

    Reply
  5. Dori

    December 22, 2011 at 4:59 pm

    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!!!!!

    Reply
  6. Neera

    July 18, 2011 at 7:19 am

    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!

    Reply
  7. Rosemary

    June 29, 2011 at 4:49 pm

    finally made this today–EASY AND DELICIOUS!!! thanks joy :)

    Reply
    • Rosemary

      June 30, 2011 at 4:47 pm

      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.

      Reply
  8. Shelbie

    June 26, 2011 at 6:40 pm

    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?) (:

    Reply
  9. neera

    February 2, 2011 at 12:27 pm

    thanks!

    Reply
« Older Comments
Newer Comments »
Comments Page 9 of 10
« Previous 1 … 7 8 9 10 Next »

Trackbacks

  1. Summer Fruit Pies says:
    July 2, 2013 at 9:16 pm

    […] Apple tarte tatin from Joy the Baker […]

    Reply
  2. AHO Menu Oct 8-14, 2012 | De Ma Cuisine says:
    October 5, 2012 at 6:06 pm

    […] Apple Tarte Tatin […]

    Reply
  3. Test Kitchen Implosion « imayflydotcom says:
    July 17, 2012 at 10:16 pm

    […] This is the first year that one of the trees bore fruit and I was more than a little excited to share with you its evolution from alluring blossom to seductive fruit to Apple Tarte Tatin. […]

    Reply
  4. La Cuisine Paris (Guest Blogger) « This Yuppie Life says:
    March 4, 2012 at 11:08 pm

    […] veggies) Eggplant (simply done with salt/pepper/olive oil) Apple Tarte Tatin with Creme Fraiche-click here for a very similar recipe Cheese Course (also bought from the market) with French Bread […]

    Reply
  5. How To Cozify Your Turkey Day » Sweaters and Cider says:
    November 23, 2011 at 4:02 pm

    […] twisting her ankle doing the Soulja Boy). This year, I’m making a raspberry cheesecake and apple tarte tatin to show that I’m not stuck in my comfort bubble. […]

    Reply
  6. Tarte tatin, where have you been all my life?! « Two Spoons says:
    April 29, 2011 at 11:12 pm

    […] to Smitten Kitchen/Orangette, Masterchef Masterclass NZ, and Joy the Baker for inspiring this! And this great video for the […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Fruit

Strawberry pie filling inside of unbaked crust with crumble top.
My Best Strawberry Crumble Pie Recipe

Okay, there’s something I haven’t told you about Louisiana.  It’s not about the best jazz at Preservation Hall or the sazeracs at The Roosevelt. The secret is that Louisiana not only grows the best strawberries I’ve ever had, but Louisiana harvests those berries TWICE a year. It’s an embarrassment of riches, honestly.  That’s probably why…

Read More

A slice of lemon blueberry gooey butter cake held on a cake slicer.
Lemon Blueberry Gooey Butter Cake

What if I told you there’s a cake that tastes like buttery baked cake AND cake batter at the same time?  These are dreams appropriately named Gooey Butter Cake. I didn’t have nearly enough early exposure to the concept of a Gooey Butter Cake save for all the batches of blondie brownies I under-baked due…

Read More

Strawberry white chocolate chai sugar cookies on a cooling rack.
Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

We’ve made MANY A COOKIE here on Joy the Baker over the years and the problem is, each cookie I make is my new pride and joy. But you’re the real decider around here.  Well… you and the search engine god Google.  While my latest Moon Pie Bars (and all their gooey marshmallow) might be…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Strawberry white chocolate chai sugar cookies on a cooling rack.

Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

POPULAR CAKES

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Sliced and plated funfetti cake slices.

Funfetti Birthday Bundt Cake

Footer

Instagram

joythebaker

I’m calling it, friends. IT’S SUMMER and to ce I’m calling it, friends. IT’S SUMMER and to celebrate you’re going to need the latest issue of Joy the Baker Magazine. ⁣
⁣
This issue is packed with road-trip inspiration, summer’s best burgers, backyard margaritas, no-churn ice cream and cakes that bake without an oven. ⁣
⁣
We get crafty, we get campy, there’s so much ice dye… this one’s more than food - it’s our summer bucket list in magazine form. ⁣
⁣
Pick up your copy wherever magazines are sold across the US and Canada or buy a copy online using the link in my profile. ⁣(🙌 free shipping!) 
⁣
Also, look at this cover shot by @emferretti! The whole magazine is that mouthwatering. 👏☀️🍓
I spent part of this fine weekend cleaning this ve I spent part of this fine weekend cleaning this very hardworking pantry. It’ll never be rainbow organized or picture perfect but I’ll tell ya, a few sets of @rubbermaid containers, @ballcanning jars and brown packing tape with a @sharpie marker make this a high functioning space for recipe testing and life living. 
⁣
Swipe to see my supervisor 🦁 inspecting my work. ⁣
⁣
#organized #pantryorganization #joythebaker #weekendwork
Not gonna lie, peanut butter was my main food grou Not gonna lie, peanut butter was my main food group this week - either smeared on fruit or baked as cookies. ⁣
⁣
If you feel me on this, my top 10 peanut butter recipes will serve you well. 👏 Find the link in the bio, like we do. ⁣
⁣
#peanutbutter #cookies #cobbler #joythebaker
I either need a pep talk or chocolate cake though I either need a pep talk or chocolate cake though I think I actually need both - stat.⁣
⁣
This particular cake is gluten and dairy free though you’d never know it based on its tender chocolate crumb and swoopy coconut based frosting. ⁣
⁣
I’ll leave the 🍫 recipe linked in the bio. Please leave any pep talk thoughts in the comments below (lol I’m not even kidding). xo
Mmkay you can take one pie and one sweater to the Mmkay you can take one pie and one sweater to the deserted island. I suppose I’m set! 🤪
⁣
My Very Best 🍓 🍓 Crumble Pie recipe linked in the profile and the sweater is an old gem from Forever21 and sure it’s getting a little tighter every year it’s weird how sweaters shrink sitting in drawers waiting for strawberry season. ⁣
⁣
#strawberrypie #joythebaker #mothersday #bakedfromscratch
In this week’s Sunday post I talk about learning In this week’s Sunday post I talk about learning how to ride a motorcycle, making my summer bucket list dreams come true, and easing out that clutch. ⁣
⁣
Am I roadworthy? Not quite yet, but I am super proud of myself. ⁣
⁣
Your Sunday reads, linked in the profile.
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up