Cooking Lucid
Tarte Tatin
An upside-down caramelized apple tart with a buttery pastry lid. Created by accident in the Loire Valley and beloved ever since — pure French dessert magic.
Prep 25 min
Cook 45 min
Total 1h 10m
Serves 8
Ingredients
Step 1 — Caramel and apples
- 6–8 Granny Smith or Honeycrisp apples (peeled, halved, cored)
- 1 cup sugar
- 6 tbsp butter
- Pinch of salt
Step 2 — Pastry
- 1 sheet puff pastry (thawed)
- Vanilla ice cream (to serve)
Instructions
- 1
Caramelize apples
Preheat oven to 375°F. Melt butter in a 10-inch oven-safe skillet. Add sugar and cook until amber caramel forms, 5–7 minutes. Arrange apple halves rounded-side down in the caramel tightly.
- 2
Add pastry and bake
Cook apples on stovetop 10 minutes until slightly softened. Drape puff pastry over apples, tucking edges down the sides. Bake 25–30 minutes until pastry is golden.
- 3
Invert and serve
Cool 5 minutes. Place a large plate over the skillet and invert quickly and confidently. Some caramel may spill — that's normal. Serve warm with vanilla ice cream.
Nutrition per serving: 340 cal · 3g protein · 48g carbs · 16g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
