Apple Tatin Tart

Ingredients

• 9 units Apples (Golden or Granny Smith type) (peeled, cored and cut in half)
• 60 g Unsalted butter (30 g for the apples, 30 g for the caramel, cut into small pieces)
• 200 g Granulated sugar (100 g for the caramel, 1 tbsp (~12 g) for the apples)
• 80 ml Water (for the caramel)
• 5 g Ground cinnamon (about 1 tsp)
• 1 roll Puff pastry (about 250 g, to be rolled out to 24 cm diameter)

Instructions

1. Prepare the apples

   Peel, core and cut the apples in half. Set aside.

   Time: PT10M

2. Mix butter, sugar and cinnamon

   Melt 30 g of butter in a small saucepan, add 1 tbsp of sugar and the cinnamon, stir and coat the apples.

   Time: PT5M

3. Prepare the butter‑sugar caramel

   In the saucepan, put 200 g of sugar and 80 ml of water. Cook over medium heat without stirring until the mixture reaches 180°C (about 10 min). Remove from heat and incorporate the 30 g of butter pieces, stirring gently until a smooth sauce forms.

   Time: PT12M

   Temperature: 180°C

4. Arrange the apples in the pan

   Pour the caramel into the pan, place the apples cut side up, tightly packed together.

   Time: PT5M

5. Par‑cook the apples in the caramel

   Bake the pan with the apples and caramel for 10 min at 180°C to soften them slightly.

   Time: PT10M

   Temperature: 180°C

6. Prepare the puff pastry

   Roll out the puff pastry to 24 cm diameter, prick the base with a fork and place it on a baking sheet. Blind bake for 15 min at 180°C.

   Time: PT15M

   Temperature: 180°C

7. Assemble and bake the tart

   Remove the pan from the oven, place the pre‑baked pastry disc over the apples, return to the oven for 35 min at 180°C until the pastry is nicely golden.

   Time: PT35M

   Temperature: 180°C

8. Rest and unmold

   Let cool 5‑10 min, then place a plate over the pan and invert in one confident motion. Remove the pan and serve warm.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Apples (Golden or Granny Smith type): Pears
• Instead of Unsalted butter: Margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Ground cinnamon: Nutmeg
• Instead of Puff pastry: Shortcrust pastry

Equipment Needed

• 22 cm tart pan (or cast‑iron skillet)
• Heavy‑bottomed saucepan
• Baking sheet
• Rolling pin
• Chef's knife
• Cutting board
• Kitchen brush (optional)
• Oven

Critical Steps — Do Not Skip

• Prepare the butter‑sugar caramel (step 3)
• Blind bake the puff pastry (step 6)
• Final bake of the tart (step 7)

Chef Tips from the Video

• Lightly butter the pan before pouring the caramel for easier unmolding.
• Sprinkle a little brown sugar on top of the pastry before the final bake for a caramelized finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Not recommended, the pastry loses its crispness.

Room temperature: Can stay at room temperature for 1 day, covered.

Make-Ahead Tips

• The caramel can be prepared ahead and gently reheated before use.
• The pre‑baked puff pastry can be kept for 24 h in the refrigerator, covered with plastic wrap.