Caramelized Apple Upside-Down Tart — Tarte Tatin
Upside-down French caramelised apple tart, buttery puff pastry baked over deeply lacquered apple quarters and inverted to serve.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and quarter 4 firm dessert apples (500g), remove cores, toss with 1 tsp lemon juice. Roll 200g all-butter puff pastry to 3mm thick. Preheat oven to 200°C (400°F).
Caramelize
Scatter 80g caster sugar evenly across a 20cm ovenproof skillet. Cook over medium heat 5–6 minutes without stirring until deep amber, swirl gently once for even colour. Remove from heat, add 50g butter, swirl until glossy and smooth.
Build
Arrange apple quarters rounded-side down in caramel, pack tightly in a single layer. Return to medium heat, cook 10–12 minutes without disturbing until apples caramelize on bottom and syrup thickens.
Wrap
Cut a puff pastry circle 2cm wider than skillet. Lay over apples, tuck excess down inside pan around fruit to seal.
Bake
Transfer skillet to 200°C oven, bake 22–24 minutes until pastry is deep golden, puffed, and caramel bubbles visibly up sides.
Rest and plate
Rest 3 minutes—no longer or caramel sets. Run knife around edge, invert onto a serving plate in one confident motion. Sprinkle with flaky sea salt and serve warm.
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