Tarte Tatin

Upside-down caramelized apple tart, a classic French pastry.

Ingredients (Serves 4–6)

• 6–8 medium apples (such as Granny Smith or Golden Delicious), peeled, cored, and halved

• 100 g unsalted butter

• 150 g granulated sugar

• 1 sheet puff pastry or shortcrust pastry

• Optional: vanilla extract or cinnamon for extra flavor

Preparation

1. Preheat oven:

   • Preheat oven to 190°C (375°F).

2. Caramelize the sugar:

   • In a heavy ovenproof skillet or pan, melt butter over medium heat.

   • Add sugar and cook until it turns golden brown, stirring gently.

3. Arrange apples:

   • Place apple halves, cut-side up, into the caramel.

   • Cook 10–15 minutes over medium heat until caramel thickens slightly and apples begin to soften.

4. Prepare pastry:

   • Roll out puff or shortcrust pastry to fit over the apples.

   • Carefully lay the pastry over the apples, tucking edges inside the pan.

5. Bake:

   • Transfer skillet to the oven and bake 25–30 minutes until pastry is golden and puffed.

6. Invert tart:

   • Remove from oven and allow to cool 5 minutes.

   • Place a serving plate over the skillet and carefully invert to release the tart.

7. Serve:

   • Serve warm, optionally with a dollop of crème fraîche or vanilla ice cream.

Serving Suggestions

• Serve as a dessert or afternoon treat.

• Pair with black tea, coffee, or dessert wine.

Cooking Tips

• Use firm apples to maintain shape during caramelization.

• Cook caramel carefully to avoid burning.

• Let the tart rest briefly before flipping to prevent caramel from spilling.