Pin It A decadent French upside-down tart featuring caramelized apples, flaky pastry, and a playful candy crunch topping for added texture and sweetness.
I first made this Caramel Apple Tarte Tatin for a holiday gathering, and the aroma of caramel and apples quickly drew everyone to the kitchen. It is now a requested favorite whenever dessert needs to impress.
Ingredients
- Firm apples (such as Granny Smith or Honeycrisp): 6 large, peeled, cored, and quartered
- Granulated sugar: 100 g (1/2 cup) for caramelizing apples, plus 75 g (1/3 cup) for candy crunch
- Unsalted butter: 60 g (1/4 cup)
- Pure vanilla extract: 1 tsp
- Salt: Pinch for apples, 1/4 tsp sea salt for candy crunch
- Ground cinnamon (optional): 1/2 tsp
- Puff pastry: 1 sheet (about 250 g) all-butter, thawed if frozen
- Water: 1 tbsp for candy crunch
- Crushed hard candies (toffee, butterscotch, or caramel candies): 2 tbsp
Instructions
- Preheat:
- Preheat oven to 200°C (400°F).
- Caramel Preparation:
- Melt 100 g granulated sugar in a 23 cm ovenproof skillet or tarte Tatin pan over medium heat without stirring until it turns deep amber. Swirl gently for even color.
- Combine Ingredients:
- Add butter, vanilla, salt, and cinnamon (if using), stirring until smooth.
- Arrange Apples:
- Pack apple quarters tightly in pan, cut side up. Cook over medium for 12–15 minutes, basting with caramel, until apples soften and caramel thickens. Remove from heat.
- Puff Pastry:
- Roll out the pastry to slightly larger than the pan. Cover apples, tucking edges down around fruit.
- Bake Tart:
- Bake for 25–30 minutes until pastry is golden and crisp.
- Candy Crunch:
- Line baking sheet with parchment paper. Combine 75 g sugar and 1 tbsp water in saucepan. Heat over medium until golden amber. Stir in sea salt and crushed candies. Pour onto sheet and cool, then break into shards.
- Invert Tart:
- Cool tart for 5 minutes. Invert onto serving plate while warm.
- Finishing Touch:
- Sprinkle candy crunch shards over tart just before serving.
Pin It My family loves gathering around the table when this tart comes out of the oven. The moment we invert it and reveal the glistening apples is always special, with everyone waiting to taste the sweet, crisp topping.
Required Tools
To make this tart, you’ll need a 23 cm ovenproof skillet or tarte Tatin pan, rolling pin, baking sheet, parchment paper, saucepan, and spatula.
Allergen Information
Contains dairy due to butter and puff pastry. Puff pastry might have eggs and gluten. Candy crunch may have nut or soy traces depending on the candies chosen.
Nutritional Information (per serving)
Calories: 320, Total Fat: 13 g, Carbohydrates: 53 g, Protein: 2 g.
Pin It This tarte Tatin is best served warm, straight from the oven. A scoop of vanilla ice cream makes it truly irresistible.
Recipe Questions & Answers
- → Which apples work best for this tart?
Firm varieties like Granny Smith or Honeycrisp ensure that apples hold shape and add balanced flavor.
- → Can store-bought puff pastry be used?
Yes, all-butter puff pastry from the store works perfectly and saves preparation time.
- → How is the candy crunch made?
Melt sugar and water until amber, stir in crushed candies, pour and cool, then break into sweet shards for topping.
- → What serves best with this dessert?
Warm tart pairs excellently with vanilla ice cream or whipped cream for creamy contrast.
- → Can nuts be added for extra crunch?
Yes, toasted pecans or walnuts mixed into the candy crunch add delicious depth and texture.
- → Is this suitable for vegetarians?
Yes, provided the pastry and candies used do not include animal-derived ingredients.