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Loading...Born in the late 19th century at the Hôtel Tatin in Lamotte-Beuvron, this iconic upside-down tart showcases apples slowly cooked in a deep amber caramel beneath a blanket of buttery puff pastry. The result is a stunning showpiece: glossy, jammy fruit on top of crisp, golden layers, best served warm with a dollop of crème fraîche.
Prep Time20 mins
Cook Time50 mins
Total Time70 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 22 gFat
- 11 gSaturated Fat
- 68 gCarbs
- 5 gFiber
- 48 gSugar
- 3 gProtein
- 170 mgSodium
- 250 mgPotassium
- 25 mgCalcium
- 0.8 mgIron
- 10 mgVitamin C
- 230 mcgVitamin A
Ingredients
For the apples and caramel
- 6-7 medium firm apples such as Granny Smith or Golden Delicious (about 1.2 kg), peeled, halved, and cored
- 150 g (3/4 cup) granulated sugar
- 100 g (7 tbsp) unsalted butter, cut into small pieces
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Pinch of fine sea salt
For the pastry top
- 1 sheet all-butter puff pastry (about 250 g), chilled
- 1 tbsp heavy cream, for brushing (optional)
Directions
- Preheat the oven to 200°C (400°F). On a lightly floured surface, roll the chilled puff pastry into a 28-30 cm round about 3 mm thick, then transfer to a sheet pan and chill while you prepare the apples.
- In a 24 cm cast-iron or other ovenproof skillet, sprinkle the sugar in an even layer over medium heat. Cook without stirring for 4-6 minutes until it melts into a deep amber caramel, swirling the pan gently by the handle as the edges darken.
- Add the butter pieces, vanilla, lemon juice, and salt to the caramel (it will bubble vigorously). Swirl until the butter is fully melted and the caramel looks glossy and smooth.
- Arrange the apple halves, cut side up, tightly in a single layer in the caramel in a tight spiral pattern, packing them in snugly. Cook over medium-low heat for 10-12 minutes, basting occasionally with the caramel, until the apples begin to soften and turn translucent at the edges.
- Remove the skillet from the heat. Drape the chilled pastry round over the apples and tuck the edges down inside the pan around the fruit. Brush the top lightly with cream if using, and cut 3-4 small steam vents in the center with a paring knife.
- Bake for 30-35 minutes, until the pastry is deeply golden brown and crisp. Transfer to a wire rack and let rest for 8-10 minutes to allow the caramel to settle and thicken slightly.
- Loosen the edges with a thin knife. Place a large serving plate (slightly larger than the skillet) over the pan, grasp the plate and skillet together with oven mitts, and in one confident, swift motion, flip the tart onto the plate.
- Carefully lift off the skillet; if any apples stick, gently coax them back into place and spoon any remaining caramel from the pan over the tart. Let cool for 5-10 minutes, then slice and serve warm, ideally with crème fraîche or vanilla ice cream.
Cook’s Notes
- Choose firm, tart apples such as Granny Smith, Braeburn, or Belle de Boskoop; softer varieties will collapse into applesauce during the long cook.
- Use a well-seasoned cast-iron skillet for even heat distribution and a seamless trip from stovetop to oven.
- The resting time after baking is crucial — flipping too soon causes the caramel to run off, while waiting too long lets it harden and stick to the pan.
- For deeper flavor, add a split vanilla bean, a cinnamon stick, or a strip of lemon peel to the caramel while it cooks, then remove before topping with pastry.
- Chill the rolled pastry thoroughly before baking so it holds its shape and bakes up extra flaky.
