This French dessert is not only easy to make it also makes for a beautiful presentation. Apple Tarte Tatin is the perfect combination of sweet, delicious caramelized apples and crispy puff pastry. Follow the directions here to layer it into a pie plate. Or, make it in just one cast-iron skillet that can go from stovetop to oven.
Top this recipe with fresh whipped cream or vanilla ice cream.
1. Preheat the oven to 400 degrees. 2. Using your mandolin or a very sharp knife, slice your apples thinly. They need to be thick enough to stay firm when you hold up a slice, but thin enough to cook completely after only 15 minutes in the oven. 3. In a small saucepot, bring together the brown sugar and white sugar over high heat; stir continuously as they melt to a smooth consistency. 4. When the sugar is golden and smooth, lower the heat to medium and add your cream and vanilla. The sugar may ball up and the sauce may become soupy, but continue stirring together until it all comes to a syrupy consistency. 5. Pour the caramel into the bottom of a pie plate and layer the apples on top. Make sure to cover the whole pie pan and layer evenly. Next, spread the sheet of puff pastry on top of the apples, gently tucking the dough into the pie plate. 6. Bake for 15 minutes or until the puff pastry is golden brown. Let rest for 10 minutes, or until the pan is no longer hot to touch. Flip the tart onto a serving plate and serve right away.
Tips + Tricks
**If you don’t own a mandolin you can always use the slicing attachment on any food processor. **Cook with whichever apples you like to eat. Macintosh and Granny Smith are our go-tos; you should use your own faves -- or even pears. **There are usually two sheets of frozen puff pastry per box. Ideally you would thaw them in the refrigerator but in a pinch you may microwave in 15-second increments until you can form to your pie pan.