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Tarte Tatin Pommes (Apple Tarte Tatin)

Tarte Tatin with caramelized apples packed on top of puff pastry.
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Tarte Tatin Pommes, or apple Tarte Tatin, is a four-ingredient signature French apple upside-down dessert with caramelized apples, puff pastry, and silky caramel.

Ingredients

Scale

For the caramel:

  • 1 cup (200 g) granulated sugar

For the tart:

  • 7 big apples Golden Delicious
  • 1 cup + 2 tablespoons ( 250 g) granulated sugar  for the syrup
  • 8.8. oz. (250 g) butter for the syrup
  • 1 cup + 4 tablespoons (300 g) water for the syrup
  • 8.8 oz. (250 g) puff pastry, thawed

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Instructions

  1. Using a rolling pin, roll the thawed puff pastry out to 5 mm thick. Using a 9-inch (23 cm) pie pan as a template, cut a dough circle. Prick it with a fork and set it aside.
  2. To make dry caramel, place 1/3 of granulated sugar in a saucepan and cook over medium heat. Shake the pan over the stovetop while cooking the sugar, but do not use utensils. Add another 1/3 of sugar and swirl the saucepan again. Finally, add the remaining sugar. The caramel must get a beautiful color without becoming quite brown. It takes about 3 to 4 minutes. Pour the caramel immediately into the bottom of a pie tin 9 inches/23 cm in diameter. Put aside for the caramel to harden.
  3. To poach apples, peel and cut them in quarters. Remove all seeds using a spoon or melon baller. In a large pot, place water, butter, and sugar and bring to a boil. Add the apples and cook them for about 10 minutes. Remove the apples when they become translucent. Test the apples' readiness: if the tip of a knife goes in without resistance, the apples are ready. Let them cool down.
  4. Preheat the oven to 355°F (180°C). Arrange apple quarters on the bottom of the pie mold, placing them tightly on their edges in concentric circles.
  5. Place a circle of puff pastry on top of the poached apples. Slightly press the edges of the pastry against the sides of the mold. Bake for 45 minutes until the pastry is golden brown.
  6. Take the tart out of the oven and let it cool down for about 20 to 30 minutes. Then, place a serving platter on top of the mold and flip the tart quickly, using a sharp move. Tarte Tatin is covered with caramelized apples on top, while the puff pastry circle forms a base. 

Notes

  1. Poach apples as one batch or divide apples and poach them in two times. Do not overcook apples!
  2. Arrange poached apples tightly by pressing them down and against each other.
  3. If the tart has cooled before serving, bake it at 355°F (180°C) for a few minutes to liquefy the caramel. Then, flip it over and serve.
  4. The calorie count is calculated approximately and does not include the whole amounts of caramel and poaching syrup ingredients. 
  5. Make-ahead option: You can arrange poached apples on top of the solidified caramel, wrap them with plastic, and keep them in the fridge overnight. The next day, cover apples with puff pastry and bake.

Nutrition

Find it online: https://www.bakinglikeachef.com/apple-tarte-tatin-christophe-michalak/