Apple Tart Tatin Recipe

Make dough

In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp fine salt, and 1 tsp granulated sugar. Cut 6 tbsp cold unsalted butter into small cubes and rub or use a pastry cutter into the flour until mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Bind and chill

Add 3 tbsp cold water and 1 egg yolk (optional) a tablespoon at a time, mixing gently until the dough just comes together. Do not overwork. Shape into a flat disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you prepare the apples and caramel.

Peel, halve, and core 6 medium apples. If the apples are large, quarter them. Toss apples with 1 tbsp lemon juice to prevent browning.

If you prefer even cooking, par-cook the apple halves for 4–5 minutes in simmering water or steam until just tender but still holding shape; drain well. This step is optional but helps ensure apples cook through under the pastry.

Preheat

Preheat oven to 375°F (190°C). Use an ovenproof 9- to 10-inch heavy skillet (preferably cast iron) or a tart tatin pan.

In the skillet, combine 1 cup granulated sugar and 2 tbsp water over medium heat. Swirl pan gently (do not stir) until the sugar dissolves and begins to turn a deep amber color, about 6–10 minutes. Watch closely to avoid burning.

Immediately remove from heat and stir in 6 tbsp unsalted butter until fully combined and smooth. Stir in 1 tsp sea salt. Let the caramel settle and bubble for a minute to thicken slightly.

Carefully arrange the apple halves in the hot caramel, rounded side down, packing them tightly in concentric circles. Tuck any smaller pieces into gaps so the surface is even. Spoon any remaining caramel over the apples.

Return the skillet to medium-low heat and cook the apples in the caramel for 10–12 minutes, spooning bubbling caramel over the apples occasionally. This helps the fruit glaze and begin to soften. If you par-cooked the apples, reduce to 6–8 minutes.

Remove the skillet from heat. Roll out the chilled pastry on a lightly floured surface to a circle slightly larger than the skillet (about 10–11 inches). Trim edges if needed.

Place the pastry circle over the apples, tucking the edges down around the apples inside the skillet. Use a fork to prick the pastry lightly in the center to allow steam to escape.

Bake in the preheated 375°F (190°C) oven for 25–30 minutes, until the pastry is golden brown and crisp.

Remove from oven and let the skillet rest on a heatproof surface for 5 minutes to settle the caramel and cool slightly.

Place a serving plate (slightly larger than the skillet) over the skillet. Wearing oven mitts, carefully invert the skillet and plate together in one smooth motion so the tart releases onto the plate with apples on top. If any apples stick, gently lift them back into place with a spatula. Be cautious — caramel will be hot.

Allow the tart to cool for 10–15 minutes before serving so caramel thickens slightly. Dust with 1 tsp powdered sugar if using and serve warm with 1/2 cup heavy cream or crème fraîche spooned alongside or drizzled.