Apple Tarte Tatin Recipe

Apple Tarte Tatin Recipe

By Chef Marc Murphy
Serves: 4-6

Ingredients:

  • 6–8 Granny Smith apples, peeled, halved, cored

  • ½ cup (1 stick) unsalted butter

  • ¾ cup granulated sugar

  • Pinch of salt

  • 1 sheet puff pastry (store-bought or homemade), thawed but chilled

  • All-purpose flour, for rolling

Instructions:

  • Preheat & Prep: Heat oven to 400°F (200°C). Roll out puff pastry slightly larger than your skillet and keep it chilled.

  • Make the Caramel: In a 10-inch ovenproof skillet, melt the butter over medium heat. Sprinkle sugar evenly and cook, swirling (not stirring), until it turns a deep amber caramel. Add a pinch of salt.

  • Add the Apples: Arrange apple halves, rounded side down, into the caramel. Cook for 10–15 minutes, spooning caramel over the apples occasionally until they start to soften.

  • Top with Pastry: Lay the puff pastry over the apples, tucking the edges down inside the skillet. Cut a few small vents to let steam escape.

  • Bake: Transfer the skillet to the oven and bake for 25–30 minutes, until the pastry is golden brown and puffed.

  • Flip & Serve: Let rest for 10-15 minutes, then carefully flip the tart onto a serving plate. Spoon any extra caramel from the pan over the top. Serve warm or at room temp — with a scoop of vanilla ice cream or crème fraîche.

Jessica Schupack