Dessert: France – Centre-Val de Loire – Tarte Tatin (Upside-down caramelized apple tart)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3/4 cup (150 g) granulated sugar
- 6 tbsp (85 g) unsalted butter
- 6-8 medium Golden Delicious or Braeburn apples, peeled, cored, and halved, approx. 2 lb (900 g) total
- 1 sheet (14 oz (397 g)) (14 1/8 oz (400 g)) puff pastry, thawed (or 1 disk pâte brisée)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1.5 g) fine salt
- 1/2 tsp (1 g) ground cinnamon (optional)

Show original ingredient measurements

- 3/4 cup (150 g) granulated sugar
- 6 tbsp (85 g) unsalted butter
- 6-8 medium Golden Delicious or Braeburn apples, peeled, cored, and halved, approx. 2 lb (900 g) total
- 1 sheet (14 oz) (400 g) puff pastry, thawed (or 1 disk pâte brisée)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1.5 g) fine salt
- 1/2 tsp (1 g) ground cinnamon (optional)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Have a heavy 9-inch (23 cm) ovenproof skillet or tarte tatin pan ready.
2. Step 2: Melt sugar over medium heat in skillet, stirring until it turns a deep amber caramel. Remove from heat and carefully stir in butter until melted and combined.
3. Step 3: Toss apple halves with lemon juice and a pinch of salt (and cinnamon if using). Arrange apples cut-side up tightly in the caramel in a circular pattern.
4. Step 4: Return skillet to medium heat and cook apples in caramel for 8–10 minutes until they start to release juices and caramel thickens slightly.
5. Step 5: Roll or fit puff pastry over apples, tucking edges down around apples. Prick pastry lightly.
6. Step 6: Bake in preheated oven 25–30 minutes until pastry is golden and puffed.
7. Step 7: Let cool 5–10 minutes, then carefully invert onto a serving plate (use oven mitts and be cautious of hot caramel). Serve warm with crème fraîche or vanilla ice cream.