Puff Pastry Tarte Tatin: A French Classic Made Easy

See Also: Sweet Cravings: Heavenly Apple Cinnamon Turnovers – John Wheeler

Bonjour, dear readers! Today, I’m going to show you how to prepare a simplified version of a classic French dessert: Puff Pastry Tarte Tatin. This upside-down caramelized apple tart is rustic, sweet, and the perfect end to any meal. Let’s get started!


  • 1 package (about 17 ounces) of frozen puff pastry, thawed
  • 6 medium apples (Granny Smith or Golden Delicious work well)
  • 1 cup of granulated sugar
  • 6 tablespoons of unsalted butter, cut into small cubes
  • Vanilla ice cream or whipped cream for serving (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Peel, core, and halve the apples.
  3. In a 9-inch ovenproof skillet or tarte tatin dish, spread the sugar evenly over the bottom. Add the butter cubes, distributing them evenly.
  4. Arrange the apple halves, cut side up, on top of the butter and sugar. Pack the apples in tightly; they should all be touching.
  5. Place the skillet on the stove over medium heat. Cook until the sugar and butter mixture caramelizes and becomes a deep amber color. This should take about 15-20 minutes. Be careful, as the caramel can burn quickly.
  6. Once caramelized, remove the skillet from heat.
  7. Roll out your thawed puff pastry on a lightly floured surface to a size that will cover the skillet. Carefully lay the puff pastry over the caramelized apples, tucking in the edges.
  8. Bake in your preheated oven for 20-25 minutes, or until the puff pastry is golden and puffed up.
  9. Allow the tarte tatin to cool for about 15 minutes. Then, carefully invert it onto a serving plate. Be cautious as the caramel can be very hot.
  10. Serve your tarte tatin warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Et voila! There you have it – Puff Pastry Tarte Tatin: A French Classic Made Easy. This dessert is simple yet impressive, and is sure to wow your guests at your next dinner party. Enjoy, and bon appétit!

Un Seattle Gourmand

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