Caramel Apple Tarte Tatin

I’m a big fan of desserts with apples--if I’m at a restaurant and it has some sort of apple-licious dessert on the menu, you can put good money on the fact that it will soon be in my belly.

 

With winter in full swing, there have been a plethora of apple pie-inspired desserts at all my local spots and that means I have definitely been having my doctor-recommended apple-a-day.

 

But I must say I’ve been a bit disappointed. I feel like I've been having one after another dry, lack-luster dishes.

 

So though I’m not an expert when it comes to pastries, I decided to experiment at home until I made a dish that satisfied my need for sweet apple goodness.

 

This dessert is soft, a little chewy, gooey, and big on flavor.

 

Its classic flavors of caramel, cinnamon, and apple combine into a perfect dish that will make you never want to go out for dessert again.

 

This is one of the best desserts I’ve ever made, and it’s time for it to make its debut.  

 

Caramel Apple Tarte Tatin

Makes 1 9-inch Tarte Tatin

1 sheet frozen puff pastry, thawed

2 golden delicious apples

3 tablespoons unsalted butter

¼ cup sugar

¼ teaspoon cinnamon

¼ cup brown sugar

Pinch of nutmeg

Pinch of kosher salt

1. Preheat the oven to 375ºF. Cut the puff pastry 1 to 1½ inches bigger than your skillet—about an 11- or 12-inch circle (this does not need to be perfect). Refrigerate the dough until you are ready to use it.

2. Core and peel the apples. Then cut them into 8 wedges each, 16 pieces total. Melt the butter in a 9-inch nonstick skillet over medium heat. Add the sugar and cook until golden brown and fragrant—about 3-5 minutes. Turn the heat to medium-low and add the apple slices. Cook, stirring occasionally until apples are tender on the outside but still firm in the center and not mushy, about 5 more minutes.

3. Stir in the cinnamon, brown sugar, nutmeg, and salt. Then arrange the apples in a single layer.

4. Lay the pastry over the apples and carefully tuck the edges down to enclose them, so that the edges of the pastry touch the bottom of the pan. It’s okay if the pastry folds over on itself a bit. Use a paring knife to cut several slits in the top of the pastry so the tart can vent as it bakes.

5. Place the pan in the oven and bake until the pastry is golden brown—25-30 minutes. Then transfer the pan to a wire rack to cool for 5 minutes.

6. Invert a plate over the tart in the pan. Then hold the plate and pan together and quickly flip them over so the tart drops onto the plate, apple side up. Cut the tart into wedges and serve it warm.

Note: You can serve this tarte tatin warm or at room temperature. It’s also great with ice cream.

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