Entree: France – Loire Valley – Tarte Tatin (Upside-down caramelized apple tart baked with butter and sugar)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 6 tbsp (85 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 6 medium apples, firm tart variety (e.g., Granny Smith or Reine des Reinettes), about 2 lb (900 g), peeled, cored and halved
- 1 tbsp (15 ml) lemon juice
- 1 sheet (8 oz / 225 g) puff pastry, thawed
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) ground cinnamon (optional)
- Pinch of salt
- Butter or oil for pan (for preparing skillet)

Instructions

1. Preheat the oven to 375°F (190°C). In a 9-inch (23 cm) ovenproof heavy skillet or cast-iron pan, melt the butter over medium heat, then add the sugar and a pinch of salt. Cook without stirring (you can gently swirl the pan) until the sugar dissolves and turns a deep amber caramel, about 8–10 minutes.
2. Stir in the lemon juice and vanilla, then arrange the apple halves tightly in the caramel, rounded side down. Reduce heat to medium-low and cook the apples in the caramel for 10–12 minutes until they begin to soften and absorb the caramel, turning once if needed for even coloring.
3. Sprinkle the cinnamon (if using) over the apples. Drape the puff pastry sheet over the apples, tucking the edges down around the inside of the skillet to seal the fruit.
4. Transfer the skillet to the preheated oven and bake until the pastry is puffed and golden, about 25–30 minutes.
5. Remove the skillet from the oven and let it rest for 5 minutes. Run a knife around the edge to loosen, then carefully invert onto a serving platter—stand back to avoid hot caramel. Serve warm, plain or with crème fraîche or lightly sweetened cream as desired.