This Apple Tarte Tatin is what Francophile dreams are made of! It has buttery puff pastry cooked to perfection, deep caramelized apples, and is flambéed just because!
Peel and core all the apples. Slice in half from the top to bottom (not around the circumference). Slice in half again. I find it is easier to fit more apples into the pan when they are cut into quarters like this.
Melt the butter in an 8-10 inch skillet. You can make this same recipe in a 12 inch skillet but add at least one more apple.
Arrange apples with the outside (round part) facing down into the pan. Make sure to crowd them to cover the whole bottom. As they cook they will shrink and you don’t want to find yourself with bare spots!
Pour sugar over the top of the apples in the pan along with the pinch of kosher salt and pinch of cinnamon if desired. On medium heat allow the sugar to caramelize, swirling if needed, and rotating the pan to make sure the caramel is even all the way around. Take the caramel to a medium amber.
Flambée! Add the alcohol on top of the caramelized apples. Light on fire using a gas burner, kitchen torch or lighter. Allow the alcohol to burn off completely (no flame means no more alcohol).
Remove from heat and allow to cool to room temperature.
Preheat oven to 375°F.
Cut puff pastry sheet to be just slightly larger than your pan. Place on top of apples, rolling in the sides if they are slightly too large.
Bake in preheated oven 20-30 minutes or until the puff pastry is puffed and golden brown.
Allow to cool about 10 minutes in the pan before carefully flipping it onto a large plate or serving dish. I find it easier to cut pretty slices when it is hot, so I usually cut mine ahead of time with a sharp knife.
Serve the day it is made!
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Notes
Presentation - The flambée isn’t required but it is fun and it adds another depth of flavor. Alternatively, you could make a dry caramel. Allow your tart tatin to cool about 10 minutes in the pan before carefully flipping it onto a large plate or serving dish. I find it easier to cut pretty slices when it is hot, so I usually cut mine ahead of time with a sharp knife. Bonus points for serving this tarte tatin with a mound of vanilla bean ice cream or a generous spoonful of vanilla bean anglaise.Flavor Tips - It’s all in apples: choose your apples wisely because they are going to be cooked far more intensely than in an apple pie. You want to choose firm, fresh apples that don’t have a tendency to get mealy (I’m lookin’ at you, Macintosh?). I also prefer apples that are on the tart side because of all the caramel they are going to be hanging with. Think Honeycrisp, gala, crispin, crimson crisp, or ginger gold.Technique - All the rules of Puff apply, but mainly keep it cold! You have the additional challenge of putting cold puff on cooked caramel apples, so just be patient. It is important to wait until the apples cool to room temperature before adding the puff and baking. Preserve the layers!Helpful Tools - It is made in one dish! A cast-iron skillet will give you a more even caramel and a better-looking tarte but any heavy-bottomed skillet will do. All-Clad works well.Variations - You could add some warming spices based on your preferences! Homemade Apple Pie Spice Mix would be lovely!Storage - It is best the day it’s made. I know, I know. I promise that it is easy enough that you can pull it off at the last minute! Have everything ready and wow your family and friends with your French pastry skills. Store cooled Tarte Tatin in an airtight container or tightly wrapped in the fridge for up to 3 days…be aware that the puff pastry will lose crispness, but the taste will still be there!