Tarte Tatin
Upside-down pastry with caramelized fruit.
Contains common allergens
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Instructions
- 1
Preheat the oven to 375°F (190°C). In an oven-proof 10-inch heavy skillet (cast iron or copper), sprinkle the sugar in an even layer.
- 2
Arrange the butter pieces evenly over the sugar. Pack the apple halves tightly into the skillet, rounded side down, fitting as many as possible as they will shrink.
- 3
Cook over medium heat without stirring until the sugar and butter melt and turn into a deep amber caramel (about 15-20 minutes). Carefully baste the apples with the caramel during the last few minutes.
- 4
Remove from heat and let cool slightly. Drape the puff pastry over the apples, carefully tucking the edges down inside the edge of the skillet to form a crust border.
- 5
Pierce the pastry a few times with a fork to allow steam to escape. Bake for 25-30 minutes until the pastry is puffed, deeply golden, and crisp.
- 6
Let the tart cool in the pan for exactly 10 minutes (no longer, or the caramel will harden). Place a serving plate over the skillet and carefully but swiftly invert the tart onto the plate. Serve warm with crème fraîche.
Plan it in Listahan
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