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Tarte Tatin with Caramelized Apples and Crème Fraîche inspired by The Hungry I
Inspired by The Hungry I

Tarte Tatin with Caramelized Apples and Crème Fraîche

Dessert Vegetarian
This upside-down caramelized apple tart showcases the magic of transformation through heat. Firm apples soften and absorb the amber caramel they cook in, while the pastry bakes to golden perfection. The dramatic inversion reveals glistening fruit atop a buttery crust. Traditionally from France's Loire Valley, this rustic yet sophisticated dessert balances rich caramel notes with the natural sweetness of apples.
Prep Time 30 mins
Cook Time 60 mins
Inactive Time 30 mins
Total Time 120 mins
Servings 8

Ingredients

  • 8 medium Granny Smith apples (Firm and tart)
  • 6 tbsp Unsalted butter
  • 1 cup Granulated sugar
  • 1 tbsp Lemon juice (Fresh)
  • 1/4 tsp Cinnamon (Ground)
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 sheet Puff pastry (Thawed if frozen)
  • 1 cup Crème fraîche (For serving)

Tools You'll Need

  • 10-inch cast-iron skillet or oven-safe pan
  • Rolling pin
  • Wooden spoon or heat-resistant spatula
  • Serving plate
  • Oven mitts
  • Sharp knife
  • Pastry brush

Chef's Tip

Choose apples that hold their shape when cooked, like Granny Smith, Honeycrisp, or Braeburn. The key to a successful tarte tatin is caramelizing the sugar slowly and arranging the apples tightly, as they will shrink during cooking.

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Peel, quarter, and core the apples. Set aside.
  3. In a 10-inch cast-iron skillet or oven-safe heavy-bottomed pan, melt butter over medium heat.
  4. Add sugar and cook, stirring occasionally, until it turns a deep amber color, about 8-10 minutes. Be patient and watch carefully as sugar can burn quickly.
  5. Remove from heat and carefully stir in lemon juice, cinnamon, salt, and vanilla extract (mixture will bubble vigorously).
  6. Arrange apple quarters in the skillet, rounded sides down, in a tight circular pattern. Place any remaining pieces in the center to fill gaps.
  7. Return to medium heat and cook for 15-20 minutes, occasionally pressing down gently and basting apples with the caramel, until apples soften and caramel thickens.
  8. Remove from heat and let cool for 10 minutes.
  9. Roll out puff pastry on a lightly floured surface to a circle slightly larger than the skillet.
  10. Place pastry over apples, tucking edges down inside the pan. Cut 4-5 small vents in the pastry.
  11. Bake until pastry is puffed and golden brown, about 25-30 minutes.
  12. Remove from oven and let cool for 10 minutes. Run a knife around the edge to loosen.
  13. Place a serving plate upside down over the skillet, and using oven mitts, carefully but quickly flip the tart onto the plate.
  14. Replace any apples that may have stuck to the pan. Let cool for 10 more minutes before serving.

Plating

Serve slices of tarte tatin warm with a generous dollop of crème fraîche on the side. The white of the crème fraîche creates a beautiful contrast against the amber caramelized apples. A light dusting of powdered sugar is optional but adds an elegant touch.

Storage & Reheating

Tarte Tatin is best enjoyed warm the day it is made, but can be stored at room temperature for up to 24 hours. Reheat in a 300°F (150°C) oven for 10-15 minutes before serving. The pastry will lose some crispness upon storage but the flavor will remain delicious.

About This Recipe

This Tarte Tatin recipe draws from the classic French dessert that was featured at The Hungry I in Boston's Beacon Hill. The traditional upside-down apple tart showcases the beauty of simple ingredients transformed through careful technique. By caramelizing the sugar and butter before adding the apples, this recipe creates the signature rich, deep flavor that makes tarte tatin a timeless dessert.

How did it turn out?

We'd love to hear about your experience making this recipe!