Decadent Caramelized Apple Tarte Tatin
Indulge in this stunning Decadent Caramelized Apple Tarte Tatin, a classic French dessert that’s perfect for any occasion. The buttery, flaky puff pastry embraces a rich layer of caramel coated apples, creating a delightful contrast of textures and flavors. This recipe transforms everyday ingredients into a sophisticated treat that will impress your friends and family. Serve it warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, for a truly unforgettable dessert experience.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
sugar
1 cup (granulated)
water
1/3 cup (for dissolving sugar)
firm apples
5 medium (peeled, cored, and quartered (about 1 3/4 pounds))
butter
2 tablespoons (unsalted)
sour cream
1/2 cup (for mixing with caramel)
fresh lemon juice
1 1/2 tablespoons (freshly squeezed)
salt
1/4 teaspoon (to enhance flavors)
prepared puff pastry
1 sheet (defrosted (about 1/2 pound))
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a medium-sized saucepan over medium heat, combine the sugar and water. Stir continuously until the mixture becomes clear, about 6 to 8 minutes.
3
Once clear, increase the heat to high and let it boil without stirring. Watch closely until the caramel reaches a rich honey-brown color, approximately 5 minutes. Remove from heat and set aside to cool as you prepare the apples.
4
Peel, core, and quarter the apples. Try to use a mix of firm apples like Granny Smith, Mutsu, and Crispin for the best flavor and texture.
5
In an 8 to 9-inch skillet or cast iron pan, melt the butter over medium heat.
6
Arrange the apple slices in a circle around the pan's edge, making a fan shape, and fill the center with any remaining slices.
7
Cover the skillet and cook on medium heat for 8 to 10 minutes, allowing the apples to soften but not break down.
8
While the apples are cooking, carefully mix the cooled caramel into the sour cream in a separate bowl. Be cautious, as the caramel may sputter if hot.
9
After the apples have softened, sprinkle lemon juice and salt over them, then drizzle the caramel and sour cream mixture evenly across the apples.
10
Roll out the puff pastry and trim its corners, forming a rough circle about 10 inches in diameter.
11
Gently place the pastry over the apples, tucking the edges inside the skillet to encase the fruit.
12
Bake in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown.
13
Once baked, remove from the oven and let it sit for about 5 minutes. To unmold, carefully cover the skillet with a plate larger than its diameter and invert it.
14
Serve warm, optionally with vanilla ice cream or whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Caramelized Apple Tarte Tatin?
It is a classic French dessert consisting of caramelized apples topped with a buttery, flaky puff pastry crust, which is baked and then inverted.
How many people does this recipe serve?
This recipe makes 8 servings.
What oven temperature is required?
The oven should be preheated to 400°F (200°C).
What kind of apples should I use?
It is best to use firm apples like Granny Smith, Mutsu, or Crispin to ensure they hold their shape during cooking.
How do I prepare the caramel for this tart?
Combine 1 cup of sugar and 1/3 cup of water in a saucepan over medium heat until clear, then boil without stirring until it reaches a rich honey-brown color.
Should I stir the caramel while it boils?
No, once the mixture is clear and starts to boil, you should let it boil without stirring to achieve the correct consistency.
How should the apples be cut?
The apples should be peeled, cored, and cut into quarters.
What size pan is needed for the Tarte Tatin?
An 8 to 9-inch skillet or cast iron pan is recommended.
How do I arrange the apples in the pan?
Arrange the apple quarters in a circle around the pan's edge in a fan shape, then fill the center with any remaining slices.
How long do the apples cook on the stovetop?
Cover the skillet and cook the apples over medium heat for 8 to 10 minutes until they soften.
Why is sour cream used in this recipe?
Sour cream is mixed with the cooled caramel to create a rich drizzle that is poured over the apples before baking.
What is the purpose of adding lemon juice?
Lemon juice is sprinkled over the apples to add acidity and prevent excessive browning before they are covered with pastry.
How do I prepare the puff pastry?
Roll out one sheet of defrosted puff pastry and trim the corners to form a rough 10-inch circle.
How do I assemble the tart?
Place the puff pastry circle over the prepared apples and tuck the edges inside the skillet to encase the fruit.
How long does the tart bake?
Bake the tart for approximately 30 minutes in the preheated oven.
How do I know the Tarte Tatin is finished baking?
The pastry should be puffed up and have a golden brown color.
How long should the tart cool before serving?
Let the tart sit for about 5 minutes after removing it from the oven before attempting to unmold it.
How do I unmold the Tarte Tatin?
Place a plate larger than the skillet over the pan and carefully invert it so the tart lands on the plate with the apples on top.
What are the suggested toppings?
This tart is excellent served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Is the butter used salted or unsalted?
The recipe calls for 2 tablespoons of unsalted butter.
How many apples are required for the recipe?
You will need 5 medium firm apples, which is approximately 1 3/4 pounds.
Can I use homemade puff pastry?
Yes, while the recipe suggests a prepared sheet, homemade puff pastry can be used as a substitute.
What happens if the caramel sputters?
Caramel is very hot; be extremely cautious when mixing it with the sour cream as it may sputter.
Is this a good recipe for the fall season?
Yes, with its use of apples and warm caramel, it is categorized as a perfect fall dessert.
What texture should the final pastry have?
The pastry should be buttery, flaky, and golden.
Do I need to peel the apples?
Yes, the instructions specify that the apples should be peeled, cored, and quartered.
Can I use a regular frying pan?
You can use a standard skillet as long as it is oven-safe to withstand the 400°F temperature.
What color should the caramel reach?
The caramel should be a rich honey-brown color before being removed from the heat.
Is granulated sugar used in this recipe?
Yes, the recipe uses 1 cup of granulated sugar for the caramel base.
Does the recipe include salt?
Yes, 1/4 teaspoon of salt is added to enhance the overall flavors of the dessert.