Upside Down Apple Tart Tatin
is a very easy dessert to make with all those fresh and crispy hand picked apples this fall.
I enjoy using apples in my desserts, it’s one of three of our favorite fruits we like baked in any form of pastry. Peaches and blueberries are the other two favorites though I also use pears and cherries.
With so many varieties of apples I never remember which variety is best for cooking and baking. Some supermarkets have a note attached to the variety that lets you know which apple is best for cooking, baking, etc. which I always find very helpful.
I already had a small bushel of apples I picked up at the farm stand this weekend and I thought this very easy apple tart tatin would make us feel like we are right in the midst of Fall Season.
Tarte Tatin sounds a little fancy, but trust me, it really is very easy. It’s a simple upside down dessert with a pastry crust. Here is a brief explanation of a Tarte Tatin from What’s Cooking America:
Tarte Tatin (tart tah-TAN) – A famous French upside-down apple tart (actually a sweet upside-down cake) made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate.
Give it a try – this is one of those desserts that makes a great impression with very little effort. That makes for ‘quick and easy’ Fall entertaining!Print
Upside Down Apple Tart Tatin
- Category: Dessert
- 3 Golden Delicious Apples
- 1 frozen puff pastry sheet, thawed
- 2 TBLS. butter
- 1/4 cup packed brown sugar
- 1 TBLS. water
- 1/4 tsp. cinnamon and/or nutmeg optional)
- vanilla ice cream, chocolate syrup (optional)
Preheat oven at 425 degrees. Set aside four 1 cup ramekins if you have them or you can use a tart dish.
- For the pastry topping, lay out the puff pastry and then place an empty ramekin upside down on the puff pastry (see photo), cut a circle for each of the ramekins a little larger than the ramekin. Set pastry circles aside.
- Peel apples, halve them and cut out the cores. Slice them in rounds, or if they crumble, that’s o.k. just slice them to fit in the ramekins.
- Heat butter and melt in medium skillet and then add the sugar and water to the melted butter and stir, then add the cinnamon and nutmeg if using.
- Add in the apple slices and cook for approximately 2 minutes stirring often so the sauce coats the apples.
- Add the cooked apples to the ramekins and pour the remaining sauce evenly over the apples.
- Butter the rims of the ramekins then place the cut pastry circles on top of the apples leaving extra pastry hanging over the sides of the ramekin.
- Put the ramekins on a baking tray in the oven and bake for 12-15 minutes, just until the pastry is cooked.
- Cool for 10-15 minutes. When ready to serve, invert a plate over the ramekin and then turn over the ramekin so that the pastry is on the plate and the apples are on top. Serve warm or chilled with a scoop of ice cream and chocolate drizzle if you like.