Classic Tarte Tatin Recipe

By The Cooking Foodie · 75 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C) and prepare a 9-inch (23 cm) round cake pan.
2. Combine the sugar and water in a saucepan over medium heat, without stirring to burn, until the sugar melts and turns a deep amber. Take it off the heat, then immediately stir in the butter, which will bubble up. Return to the heat and cook, stirring constantly, for 2 minutes until it thickens.
3. Pour the caramel evenly into the bottom of the pan and set aside.
4. Peel the apples, halve them, remove the cores and cut each half into two pieces.
5. In a medium pan, melt the butter with the water and the cinnamon if using. Add the apples and turn them to coat in butter. Cover and cook for 10 minutes, stirring every 2 to 3 minutes, until half cooked.
6. Arrange the apple quarters tightly over the caramel.
7. Roll out the puff pastry on a lightly floured surface and cut a 9-inch (23 cm) circle. Lay it over the apples and tuck the edges down the sides of the pan. Prick the pastry gently with a fork or knife.
8. Bake for 35 to 40 minutes until the pastry is golden brown. Let cool slightly.
9. Invert the pan onto a large serving plate.

Summarized from The Cooking Foodie's video. Watch it for the details.

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