![apple-tarte-tatin-recipe-title](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-title1-580x869.jpg)
I wanted to try my hand at a tarte tartin, which is fruit tart usually made with caramelized apples, that is cooked upside down and flipped before serving.
I have to admit, before starting this I was nervous. There were so many unknowns… How long do I cook the apples in the caramel sauce? How do I successfully press down the puffed pastry to make a seal? Will it really flip out of the pan and look somewhat like all the photos I see on the Internet?
![apple-tarte-tatin-recipe-32A](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-32A-580x386.jpg)
And guess what… It worked (pretty much)! I can’t tell you how excited I was yesterday when I was tasting my very first homemade tarte tartin… so fruity and carmely!
![apple-tarte-tatin-recipe-2A](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-2A-580x869.jpg)
Directions:
Preheat the oven to 425 degrees.
Quarter apples and core them. You can see my apples are already browning. Toss them in a tablespoon of lemon juice to stop them from browning and to give them a little extra tartness.
![apple-tarte-tatin-recipe-4A](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-4A-580x386.jpg)
Roll out the pastry dough. I used a 10 inch plate to cut out the top to my tarte.
![apple-tarte-tatin-recipe-8A](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-8A-580x386.jpg)
![apple-tarte-tatin-recipe-10A](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-10A-580x386.jpg)
In a cast iron skillet (or other oven safe pan), melt 1/4 cup of butter over medium heat. As soon as it is melted, stir in 1/2 cup of sugar and 1/2 teaspoon of salt. Keep stirring until it starts to thicken and turns light brown.
Add the apples to the pan in a flower shape. I made a few smaller slices to place in the middle. Cook for 15 minutes until the apples are soft.
![apple-tarte-tatin-recipe-13A](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-13A-580x386.jpg)
Remove from heat and carefully cover with pastry dough. I used the end of a fork to press down the edges around the apples, an improvisation that actually worked. Poke some steam holes in the dough.
![apple-tarte-tatin-recipe-17A](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-17A-580x869.jpg)
Bake in the oven for 20 minutes, until the puff pastry is nicely browned. Let it cool for 5-10 minutes.
![apple-tarte-tatin-recipe-23A](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-23A-580x386.jpg)
Hold the plate over the skillet, and with oven mitts on, carefully turn it over. A few of the apples stuck to the pan so I used a spatula to get them off and place them on the tarte. But I’m still impressed with how it turned out and I seriously wish you could have tasted it!
![apple-tarte-tatin-recipe-26A](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-26A-580x386.jpg)
![](http://blog.catchmyparty.com/wp-content/uploads/2013/04/apple-tarte-tatin-recipe-32A1.jpg)
Ingredients
- 1 package frozen pastry dough
- 4 large apples Granny Smith or another hard, tart variety
- ½ cup granulated sugar
- ¼ cup butter
- ½ teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425 degrees.
- Quarter apples and core them. You can see my apples are already browning. Toss them in a tablespoon of lemon juice to stop them from browning and to give them a little extra tartness.
- Roll out the pastry dough. I used a 10 inch plate to cut out the top to my tarte.
- In a cast iron skillet (or other oven safe pan), melt 1/4 cup of butter over medium heat. As soon as it is melted, stir in 1/2 cup of sugar and 1/2 teaspoon of salt. Keep stirring until it starts to thicken and turns light brown.
- Add the apples to the pan in a flower shape. I made a few smaller slices to place in the middle. Cook for 15 minutes until the apples are soft.
- Remove from heat and carefully cover with pastry dough. I used the end of a fork to press down the edges around the apples, an improvisation that actually worked. Poke some steam holes in the dough.
- Bake in the oven for 20 minutes, until the puff pastry is nicely browned. Let it cool for 5-10 minutes.
- Hold the plate over the skillet, and with oven mitts on, carefully turn it over.