Apple Tart Recipe
Apple tarts worth the oven time — tarte tatin, upside down apple tarts, easy caramel apple tart, and a classic French apple tart for company or Sunday.
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Tarte Tatin (Upside-Down Apple Tart)
A classic French upside-down caramelized apple tart with a flaky puff pastry top.
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- 6 (peeled, cored, and halved) Granny Smith Apples
- 100g Butter
- 150g Sugar
- 1 (high-quality) Puff Pastry Sheet
- a pinch Salt (optional)
Instructions
- 1Prepare the apples by peeling, coring, and halving them. Leave them uncovered in the fridge overnight to dry.
- 2In an oven-proof skillet, melt the butter and sugar together over medium heat until it turns a deep cinnamon-brown caramel.
- 3Arrange the apples tightly in the caramel in the skillet, packing them in as they will shrink during cooking. Cook on the stovetop for 10 minutes.
- 4Cover the apples with the puff pastry sheet, tucking in the edges around the apples.
- 5Bake in a preheated oven at 200°C (392°F) for 25 minutes until the pastry is golden.
- 6Remove from oven and let sit for 5 minutes. Carefully flip the tart onto a serving plate in one swift motion, revealing the caramelized apples on top.
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Open in Pepper →Apples, Butter, Sugar, And A Hot Oven
An apple tart is the dessert you make when you have apples going soft on the counter and no time to fuss with a layer cake. Sliced apples, butter, sugar, a round of pastry, and the oven does most of the work.
Cooks on Pepper reach for these when company is coming and they want something that looks like it took all afternoon, or on a cold Sunday when the kitchen could use the heat.
Every recipe here is an apple tart, start to finish: Tarte Tatin baked upside down in caramel, smaller Upside Down Apple Tarts with brown sugar and butter, an easy caramel apple tart with Granny Smiths and lemon juice, a thin French Apple Tart, and a simple butter-crust Apple Tart.
Quick Tips
- 1
Pick a firm apple
Granny Smith holds its shape through 40 minutes of baking instead of turning to sauce. Slice them about 1/4 inch thick so they cook evenly.
- 2
Let the caramel go amber
Cook the sugar and butter until it's deep golden, about 8 to 10 minutes, before the apples go in. Pale caramel tastes flat under all that fruit.
- 3
Keep the butter cold
Cut cold butter into the flour until the pieces are pea-sized, then chill the dough 30 minutes before rolling so it stays flaky.
- 4
Flip tatin while warm
Let an upside-down tart sit 5 to 10 minutes, then invert onto a plate. Wait much longer and the caramel glues it to the pan.
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