French Skillet Apple Tarte Tatin

Born from a happy accident by the Tatin sisters in France, this skillet tarte caramelizes apples in butter and sugar beneath a puff pastry lid. After baking, it's flipped to reveal a glossy, amber crown of fruit.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 3g protein
• 48g carbs
• 16g fat

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Ingredients

• 5 medium Honeycrisp or Granny Smith apples
• 1 sheet (thawed) puff pastry sheet
• 4 tbsp unsalted butter
• 3/4 cup granulated sugar
• 1 tsp vanilla bean paste
• 1/4 tsp kosher salt
• 1 tsp fresh lemon juice
• for serving heavy cream

Instructions

1. 1Preheat the oven to 400°F. Peel, core, and quarter the apples, then toss lightly with lemon juice to prevent browning.
2. 2In a 10-inch oven-safe skillet over medium heat, melt the butter, then sprinkle the sugar evenly across the bottom and cook undisturbed until it melts into a deep amber caramel, 5 to 7 minutes; swirl gently if needed but do not stir hard.
3. 3Remove the skillet from heat, stir in vanilla bean paste and salt, then carefully arrange the apple quarters rounded-side down in a tight circular pattern, packing them snugly.
4. 4Return the skillet to medium heat and cook the apples in the caramel for 8 to 10 minutes until they begin to soften and release juices that bubble thickly the edges.
5. 5On a lightly floured surface, roll or unfold the puff pastry just large enough to cover the skillet, then drape it over the apples and tuck the edges down inside the pan rim with a spoon.
6. 6Cut small steam slits in the center of the pastry. Bake until the pastry is puffed, deeply golden, and crisp, 22 to 25 minutes.
7. 7Cool the skillet on a rack for exactly 10 minutes so the caramel sets enough to unmold without running everywhere.
8. 8Run a thin spatula the edge, place a large serving plate over the skillet, and confidently invert in one motion; lift the skillet away to reveal the glossy apples.
9. 9If any apples stick, simply rearrange them on top. Slice into wedges and drizzle each serving with a spoonful of cold heavy cream.