We’ve outlined all the ingredients and directions for you to make the perfect Apple Tarte Tatin. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr 15 min to make this recipe. The Apple Tarte Tatin recipe should make enough food for 8 servings.
You can add your own personal twist to this Apple Tarte Tatin recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple Tarte Tatin recipe.
Ingredients for Apple Tarte Tatin
- 3 Granny Smith apples, peeled, cored and each sliced into 12 to 16 thin wedges
- 1 cup sugar
- 1 teaspoon lemon juice
- 1 stick unsalted butter
- 1 sheet frozen puff pastry, thawed and chilled
- Ginger or cinnamon gelato or whipped cream, for serving
Directions for Apple Tarte Tatin
- Preheat the oven to 400 degrees F. Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter. Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn’t burn and cooks evenly. Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan. Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!) flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart. Serve the warm tart with gelato or whipped cream.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Apple Tarte Tatin recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- French Recipes
- Pastry Recipes
- Apple Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
- Low Sodium
