Caramel Apple Tarte Tatin (Printable Version)
Caramelized apples baked under golden puff pastry, finished with crunchy candy shards for a sweet, textured treat.
# What You'll Need:
→ Fruit
01 -
6 large firm apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and quartered
→ Caramel
02 -
1/2 cup granulated sugar
03 -
1/4 cup unsalted butter
04 -
1 teaspoon pure vanilla extract
05 -
Pinch of salt
06 -
1/2 teaspoon ground cinnamon (optional)
→ Pastry
07 -
1 sheet all-butter puff pastry (about 9 ounces), thawed if frozen
→ Candy Crunch
08 -
1/3 cup granulated sugar
09 -
1 tablespoon water
10 -
1/4 teaspoon sea salt
11 -
2 tablespoons crushed hard candies (e.g., toffee, butterscotch, or caramel candies)
# Step-by-Step Guide:
01 -
Set oven temperature to 400°F.
02 -
In a 9-inch ovenproof skillet, melt 1/2 cup sugar over medium heat without stirring until it turns a deep amber. Swirl the pan gently to ensure even caramelization.
03 -
Incorporate 1/4 cup unsalted butter, 1 teaspoon vanilla extract, a pinch of salt, and optional 1/2 teaspoon ground cinnamon. Stir until smooth.
04 -
Place apple quarters cut side up into the caramel, packing tightly. Cook over medium heat for 12–15 minutes, basting occasionally until apples begin to soften and caramel thickens. Remove from heat.
05 -
Roll puff pastry to slightly larger than the skillet diameter. Lay pastry over apples, tucking edges around the fruit.
06 -
Place skillet in oven and bake for 25–30 minutes until pastry is golden and crisp.
07 -
While baking, line a baking sheet with parchment. In a small saucepan over medium heat, combine 1/3 cup sugar and 1 tablespoon water without stirring. Cook until golden amber, then stir in 1/4 teaspoon sea salt and crushed candies. Pour onto sheet and let cool before breaking into shards.
08 -
Cool tart for 5 minutes then invert carefully onto a serving plate while warm. Sprinkle candy shards over the top before serving.
# Additional Notes:
01 -
Use firm apples that hold shape during cooking to prevent mushy texture.