Description
A rustic yet elegant upside-down caramelized apple tart with a buttery puff pastry crust. This French classic is sweet, sticky, and absolutely irresistible.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 5 to 6 medium Granny Smith or Honeycrisp apples, peeled, cored, and halved
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, cut into cubes
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C). Place an ovenproof skillet over medium heat.
- Add the sugar to the skillet and let it melt into a deep amber caramel, stirring occasionally.
- Add butter cubes and stir until the mixture is smooth. Remove from heat.
- Arrange apple halves cut side up in the skillet. Sprinkle with cinnamon, salt, lemon juice, and vanilla extract.
- Drape puff pastry over the apples, tucking the edges between the apples and skillet. Prick with a fork to release steam.
- Bake for 30 to 35 minutes, until the pastry is golden and puffed.
- Let cool for 5 minutes, then place a plate over the skillet and flip the tart onto it.
- Serve warm, optionally with ice cream or whipped cream.
Notes
- Use firm apples to maintain texture after baking.
- Let the tart rest before flipping for better shape retention.
- A cast iron skillet works great for even heat and caramelization.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
Keywords: apple tarte tatin, French apple tart, caramelized apple dessert, puff pastry tart