Tarte Tatin with Puff Pastry

Ingredients

• 5 pieces Apples (Pink Lady or Golden) (firm-fleshed apples, peeled and cut into large pieces)
• 100 g White sugar (for the caramel)
• 1 tablespoon Lemon juice (adds acidity)
• 30 g Brown sugar (sprinkled on the pastry for a crunchy side)
• 0,5 teaspoon Ground cinnamon (optional, to add on the apples or the pastry)
• 1 roll Ready-made puff pastry (about 250 g, to roll out)
• 30 g Butter (to lightly grease the pan or the mold)
• 50 g Feta (half) (grated, optional to flavor the apples)

Instructions

1. Prepare the apples

   Peel the 5 apples, cut them into large pieces (about 2 cm). Set aside on the board.

   Time: PT5M

2. Make the caramel

   Pour 100 g of white sugar into the preheated pan over medium heat, let it melt gently without stirring until you obtain a golden caramel.

   Time: PT5M

3. Caramelise the apples

   Add the apple pieces to the caramel, pour 1 tablespoon of lemon juice, then cook over medium heat, stirring regularly for about 10 minutes until they are nicely browned and slightly caramelised.

   Time: PT10M

4. Season (optional)

   Sprinkle the cinnamon and, if desired, add the grated feta on the apples. Mix lightly.

   Time: PT2M

5. Prepare the pastry

   Roll out the puff pastry, sprinkle the surface with brown sugar and a little cinnamon, then roll it lightly with a rolling pin to incorporate the sugars.

   Time: PT5M

6. Cover the apples

   Place the pastry over the apples, centering it, fold the edges inward and prick a few holes with a wooden skewer to let steam escape.

   Time: PT5M

7. Bake

   Put the pan (or the mold) into the preheated oven at 180 °C for 30 minutes.

   Time: PT30M

   Temperature: 180°C

8. Rest before unmoulding

   Remove the tart from the oven and let it rest for 5 minutes so the apples absorb the remaining caramel.

   Time: PT5M

9. Unmould the tart

   Place a large plate over the pan and, in one swift motion, flip the tart onto the plate.

   Time: PT2M

10. Serve

    Serve the warm Tarte Tatin, accompanied by a scoop of vanilla ice cream if desired.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

3 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Apples (Pink Lady or Golden): firm pears
• Instead of White sugar: cane sugar
• Instead of Lemon juice: apple cider vinegar
• Instead of Brown sugar: dark brown sugar
• Instead of Ground cinnamon: nutmeg
• Instead of Ready-made puff pastry: homemade shortcrust pastry
• Instead of Butter: margarine
• Instead of Feta (half): goat cheese

Equipment Needed

• Stainless steel oven‑safe skillet
• Paring knife
• Cutting board
• Wooden spatula
• Rolling pin
• Oven
• Wooden skewer or fork (optional)
• Large serving plate (optional)

Critical Steps — Do Not Skip

• Do not let the caramel burn (step 2).
• Achieve good caramelisation of the apples (step 3).
• Pierce the pastry to prevent it from puffing too much (step 6).
• Precise baking at 180 °C for 30 minutes (step 7).
• Quick unmoulding to avoid the caramel sticking (step 9).

Chef Tips from the Video

• Lightly grease the pan with butter to prevent the caramel from sticking.
• Use a stainless steel or cast‑iron pan that can go from the stovetop to the oven.
• Sprinkle a little brown sugar on the pastry before rolling for extra crunch.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container, cover with plastic film. Consume within 2 days.

Freezer: The tart can be frozen uncooked, wrapped in aluminum foil then a freezer bag. Up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Consume within 2 hours after removal from the oven if kept at room temperature.

Make-Ahead Tips

• The caramel can be prepared ahead and kept warm.
• Caramelised apples can be refrigerated and reheated before adding the pastry.
• Puff pastry can be kept in the refrigerator until cooking day.