🍏 Classic French Apple Tarte Tatin
A traditional French upside-down apple tart with caramelized sugar and buttery pastry.
Ingredients
- 6 Granny Smith apples
- 100 grams Butter
- 100 grams Granulated sugar
- 300 grams Puff pastry
- 1 Vanilla bean
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 200°C (390°F).
- In a heavy-bottomed oven-safe skillet, melt the butter over medium heat. Add the sugar and stir until it dissolves and starts to caramelize. Be careful not to burn it.
- Add the apple slices, vanilla seeds, and lemon juice to the caramel. Cook, stirring occasionally, until the apples are tender and the caramel is thick and golden, about 10 minutes.
- Arrange the apple slices in a circular pattern on the caramelized sugar, pressing them down slightly.
- Roll out the puff pastry to fit over the skillet, cutting off any excess. Place the pastry over the apples and tuck the edges down into the skillet.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
- Remove from the oven and let it cool for a few minutes. Invert the tart onto a serving plate, allowing the caramelized apples to sit on top. Serve warm or at room temperature.