Tarte Tatin (French Upside-Down Apple Pastry)

Peel the apples, remove the cores, and slice them. In a pan, combine half a water glass of granulated sugar, half a water glass of water, and 2 tablespoons of butter. Once the mixture begins to turn caramel in color over medium heat, add the apple slices.

Once the apples have softened in the thickened sauce, arrange them together with the sauce in the base of the tart pan you'll be using (or a springform cake pan).

Allow the puff pastry sheets to sit at room temperature until thawed. Lay three sheets side by side, place another three underneath (touching the first layer), and arrange the remaining three at the very bottom side by side, then sprinkle a little flour over them. Using a rolling pin on a floured countertop, roll them out together. It's important that the rolled-out puff pastry is round and larger than the pan you're using.

Place the rolled-out pastry over the apples, which have cooled for about 2–3 minutes. Push the overhanging edges down toward the base of the tart pan. This prevents the sauce from rising to the surface of the pastry during baking. Bake in a preheated oven at 200°C (400°F) for 30–35 minutes. Invert the tart onto a serving plate to unmold it. Slice and serve warm. You may also dust with powdered sugar if desired.

About This Recipe

A tart is a culinary and pastry product made from sweet or savory dough, prepared flat or round, and can be decorated either before or after baking, depending on preference.

The word "tart" evolved from the French word "tarte," meaning a type of round pastry. Aluminum and non-stick tart pans are now widely available for the modern kitchen. In our country, tarts are generally served sweet and cold.

Today we've prepared a wonderful Tarte Tatin recipe for you. You should also try our Quince Tart recipe while you're at it. Enjoy!