Apple Tart Tatin with Homemade Puff Pastry – a delicious recipe with apples, lemon juiced, unsalted butter, sugar, Pastry, cream. Easy to follow and perfect for any occasion.
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Meanwhile, preheat the oven to 400 degrees F.
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In a large bowl toss the apple halves with the lemon juice and set aside.
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Melt the butter in a 9 or 10-inch skillet over high heat.
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Add the sugar and cook until the sugar melts and then caramelizes to an amber color, swirling the skillet if necessary for even browning.
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(Do not stir or sugar may crystallize.)
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Remove the skillet from the heat.
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Arrange a tight layer of apples, rounded sides down, over the caramel.
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Cut the remaining apple halves in half so that you now have apple quarters.
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Arrange these over the apple halves, cut sides down, arranging apples neatly.
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Cover the skillet and return the skillet to the heat.
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Cook over medium-low heat until the apples are almost tender and have released their juices, 15 to 20 minutes.
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Remove the cover and increase the heat to medium and cook until the juices have reduced and are very thick and syrupy, about 15 minutes.
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Transfer the dough to the counter top and allow to sit at room temperature until slightly softened, about 5 minutes.
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On a lightly floured surface, roll dough to a 12-inch diameter round about 3/16-inch thick.
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Place the dough atop the hot apples and tuck the edges into the skillet, carefully folding or pushing the overhang down tightly around the apples.
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Cut several slits in the dough to allow steam to escape while baking.
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Bake until the tart crust is golden, about 20 minutes.
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Remove tart from the oven and allow to cool for 5 minutes.
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Run a small knife around the edge of the skillet to loosen tart, then place a large plate or platter over the skillet.
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Using oven mitts, CAREFULLY grasp platter and skillet and invert, letting tart settle onto the platter and giving skillet a quick tap if necessary.
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Carefully lift off the skillet and place any apples remaining in skillet on top of the tart.
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Cool slightly and serve warm, with whipped cream or ice cream, if desired.
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2 3/4 cups all-purpose flour, about 12 ounces
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2/3 cup cake flour, about 2 ounces
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1 1/2 teaspoons salt
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1 1/2 cups plus 2 tablespoons chilled unsalted butter (3 1/4 sticks)
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1 cup ice water, plus more as needed
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Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl.
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Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold.
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Place the diced butter into the mixing bowl and using your fingers or a pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust.
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Make a well in the center of the mixture and add the water.
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Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed.
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Wrap dough in plastic wrap and refrigerate for 1 hour.
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Place the remaining butter on a work surface, (a marble surface is ideal).
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Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled.
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Work butter into a 5-inch square.
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Remove the rested dough from the refrigerator and place on a lightly floured work surface.
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Roll out dough into a 12-inch circle, being careful not to pull or tear the dough.
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(The dough mixture may still be very rough and tacky.)
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Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges.
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You should now have a square of butter wrapped in dough.
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Using a rolling pin, roll the square into a 16-by-8-inch rectangle.
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(The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.)
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Be careful not to tear the dough.
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Fold the rectangle 3 times as you would fold a business letter.
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Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle.
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Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice.
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Wrap the dough in plastic wrap and refrigerate for 1 hour.
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Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times.
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Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times.
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Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
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If desired, dough can rest refrigerated for up to 2 days at this point.
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Remove the dough from the refrigerator and place on a lightly floured work surface.
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Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter.
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Repeat process and make 6 small indentations into the dough.
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Wrap and refrigerate for 2 hours.
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Now the pastry is ready to be rolled and used in the desired puff pastry recipe.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 to 8 golden delicious apples, peeled, cored and halved, 1 lemon juiced, 6 tablespoons unsalted butter, 1 cup sugar, and more.
Yes, Apple Tart Tatin with Homemade Puff Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.