Caramel Apple Tarte Tatin is a showstopping dessert that combines buttery pastry, tender apples, and rich caramel in every bite. The golden, flaky crust contrasts beautifully with the soft, caramelized fruit, creating a symphony of textures. In just one hour, you can bring this French classic to your table, impressing guests or treating yourself to something special. The warm, sweet aroma of baked apples and caramel will fill your kitchen, promising a dessert as comforting as it is indulgent.
Each slice offers a perfect balance of flavors—tart apples mingle with the deep, toasty sweetness of caramel, while the crisp pastry adds a satisfying crunch. This recipe is surprisingly simple yet feels luxurious, making it ideal for both weeknight desserts and special occasions. With minimal prep and a short bake time, it’s a hassle-free way to elevate your dessert game. One taste, and you’ll understand why this timeless treat is a favorite for good reason.
Ingredients for Caramel Apple Tarte Tatin
- 3 Granny Smith apples, peeled, cored, and cut into 1-inch thick slices (use firm apples for best results)
- 3/4 cup (100g / 3½oz) caster sugar (granulated sugar works as a substitute)
- 1/4 cup (60g / 2½oz) butter (unsalted is preferred for better control of flavor)
- 300g (11oz) puff pastry, rolled to 3mm/⅛in thickness, cut slightly larger than the pan diameter (store-bought or homemade)
Step-by-Step Instructions
- Preheat the oven to 200°C (400°F).
- Make the caramel: Melt the butter in a 10½-inch oven-safe pan over medium heat. Add the sugar and let it dissolve without stirring. Cook until it turns a pale blonde color (avoid dark caramel to prevent overpowering the apples).
- Arrange the apples: Place the apple slices in a tight spiral pattern, starting from the outside and working inward. Press them down gently with a spatula.
- Cool the pan: Remove from heat and let it cool for about 30 minutes.
- Add the pastry: Lay the puff pastry over the apples, tucking the edges into the pan. Press down to ensure contact with the apples. Prick a few holes in the pastry to release steam.
- Bake: Place the pan in the oven and bake for 25–30 minutes, or until the pastry is golden-brown and crisp.
- Cool and serve: Let the tarte cool at room temperature for 20 minutes before turning it out. Serve warm or cold with ice cream, crème fraîche, or whipped cream.
Perfect Pairings: Sauce and Topping Ideas
While this Caramel Apple Tarte Tatin is delicious on its own, adding a sauce or topping can take it to the next level. A scoop of vanilla ice cream is a classic choice, but you could also try crème fraîche for a tangy contrast or whipped cream for a lighter touch. For a drizzle, consider warm salted caramel sauce or a dusting of powdered sugar for a simple yet elegant finish.
Storage and Reheating Tips
If you have leftovers, store the tarte tatin in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. To reheat, place it in a preheated oven at 180°C (350°F) for about 10 minutes to restore the pastry’s crispiness. Avoid microwaving, as it can make the pastry soggy.
Recipe Variations to Try
Feel free to experiment with this recipe! Swap Granny Smith apples for Honeycrisp or Pink Lady for a sweeter flavor. You can also add a sprinkle of cinnamon or nutmeg to the caramel for a spiced twist. For a savory-sweet option, try adding a pinch of sea salt to the caramel before baking.
Equipment Guidance for Success
Using the right tools makes this recipe easier. A 10 1/2-inch oven-safe skillet is essential for even cooking and easy flipping. If you don’t have one, a cake pan of similar size will work, but be extra careful when turning out the tarte. A sharp knife and peeler will help you prep the apples quickly and neatly.
Common Questions Answered
Wondering if you can make this ahead of time? Yes! Prepare the caramel and arrange the apples up to 4 hours in advance, then cover and refrigerate. Add the pastry just before baking. Can you use store-bought puff pastry? Absolutely—it’s a great time-saver and works just as well as homemade.
Caramel Apple Tarte Tatin
Ingredients
- 3 granny smith apples, peeled and cored and cut into 1 inch thick slices
- 3/4 cup caster sugar 100g / 3½oz
- 1/4 cup butter 60g / 2½oz
- 300 g puff pastry rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin or pan 11oz
Instructions
- Preheat the oven to 200°C (400°F).
- First, melt the butter in a 10 1/2 inch oven safe pan over medium heat. Once the butter has melted add the sugar and leave undisturbed over medium heat until all of the sugar has been absorbed.
- Over medium heat, cook the caramel until it turns to a pale blonde caramel (do not let it become too dark or the flavor will overpower the apples).
- Arrange the apple slices in a spiral pattern working from the outside of the pan to the center, packing them as tightly as possible. Once arranged carefully press them down with a spatula.
- Remove the pan from the heat and allow to cool for about 30 minutes.
- Lay the disc of puff pastry on the top of your arranged apples. Tuck the edges of the pastry into the dish and press the pastry down making sure all the apples are making contact with the puff pastry.
- Prick a few holes in the puff pastry to let the steam out as the tarte tatin cooks.
- Put the pan in the oven and bake for 25 to 30 minutes, or until the pastry is crisp and golden-brown.
- Remove form the oven and allow to cool at room temperature for about 20 minutes before turning out. Don’t let it sit too long or the caramel with cool down and set which will make it harder to turn out of the pan.
- Serve warm or cold with ice cream, creme fraiche, or whipped cream.
