Apple Tarte Tatin
A classic French tart of caramelized apples with a flakey puff pastry crust.
Prep Time:
30
min
Cooking Time:
45
min
Total Time:
75
min
Servings:
4-6
Ingredients
- 1 sheet puff pastry
- 5 granny smith apples, peeled, cored and quartered
- 3 tablespoons water
- ½ cup sugar
- 3 tablespoons butter
- 1 tablespoon vanilla
Instructions
- Set the oven to 350°F.
- Place water and sugar in a small pan and bring to a boil. Let simmer until the liquid has turned an amber-olive color. Do NOT stir with any type of utensil. Instead swirl the pan as it starts to turn color, to evenly distribute the sugar.
- When sugar reaches the desired color, add the butter while swirling to incorporate. Then add vanilla.
- Place peeled and cut apples into the omelet pan in one single layer. You may need to cut the apples to fill any holes, they should fit snugly in the pan.
- Place puff pastry on top of the apples. Cut until there is a 1 inch overhang on the pan. Then tuck the pastry inside the pan. Bake until the pastry has been cooked through with a golden brown color, about 45 minutes.
- Take out of the oven and let sit for 5 minutes. Then, turn over carefully onto the plate. Lift the pan carefully off the plate. Let sit for at least 1 hour, so the caramel can set.