Description
This Classic Apple Tarte Tatin is a beautiful French upside-down tart showcasing tender caramelized Pink Lady apples beneath a buttery, flaky crust. The apples are cooked in a rich caramel with butter, vanilla, and a touch of apple cider vinegar, then baked under a golden pastry until perfectly caramelized. Ideal for elegant dessert occasions or cozy family gatherings, this tart combines traditional techniques with simple ingredients to deliver deep caramel flavors and a perfectly textured crust.
Ingredients
Scale
For the Dough
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons granulated sugar
- 1/8 teaspoon table salt
- 7 tablespoons (99g) unsalted butter, cold; cut into pats
- 3 tablespoons (43g) ice cold water
For the Apple Filling
- 3 1/2 pounds (1588g) medium Pink Lady apples (about 8 to 10 apples)
- 3/4 cup (149g) granulated sugar
- 4 tablespoons (57g) unsalted butter, at room temperature; cubed
- 1 tablespoon (14g) apple cider vinegar
- 2 teaspoons King Arthur Pure Vanilla Extract
- Generous pinch of table salt
Instructions
- Make the dough: Fit a food processor bowl with the chopping blade. Add flour, sugar, and salt and pulse to combine evenly.
- Add butter: Add cold butter pats and pulse in short 2-second bursts until the butter pieces are pea-sized or smaller.
- Add water and form dough: Drizzle ice-cold water over the flour mixture and pulse in 1-second bursts until dough forms small clumps that hold when squeezed. Transfer to plastic wrap and press gently into a 1 1/2″ thick disk without overworking.
- Chill dough: Wrap tightly and refrigerate for at least 30 minutes or up to overnight to firm the dough and prevent toughness.
- Prepare apples: Remove stems and blossom ends of apples with a melon baller. Peel, then cut each apple into thirds, discarding the core. Sizes may vary.
- Make caramel in skillet: Spread sugar evenly in a 12″ skillet over medium heat. Cook until edges melt. Stir melted sugar toward center until fully melted and deep amber (5-6 min), then remove from heat and whisk in butter, vinegar, vanilla, and salt. Caramel may seize; that’s fine.
- Cook apples in caramel: Return skillet to medium heat, add apple pieces, and cook, stirring frequently, for 15-20 minutes until apples are tender and caramel reduces to coat apples. Adjust heat to keep caramel gently bubbling.
- Assemble the tart: Preheat oven to 400°F. Lightly grease a 9″ round pan. Arrange apple pieces rounded side down in concentric circles tightly in pan. Pour remaining caramel over apples and let cool 15 minutes.
- Roll dough and cover apples: Lightly flour a surface and roll dough into a 9 1/2″ round. Lay dough over apples and tuck edges inside the pan. Cut a few steam vents in the dough center.
- Bake the tart: Place pan on a rimmed baking sheet and bake for 35 to 40 minutes until dough is deep golden brown.
- Cool and serve: Remove tart from oven; cool for 45 minutes. Invert onto serving plate and slice. Serve warm or at room temperature.
- Store leftovers: Store lightly covered at room temperature for several days. Freezing not recommended.
Notes
- The dough should be handled gently and kept cold to ensure a flaky crust.
- Use Pink Lady apples or other firm, tart apples for best flavor and texture.
- Caramel may appear clumpy when butter and vinegar are added; this is normal and will smooth out on reheating.
- Arrange apples tightly in the pan to prevent gaps after baking, as apples shrink.
- Allow the tart to cool before inverting to help set the caramel and prevent spilling.
- Leftovers keep well at room temperature but do not freeze, as the crust texture will degrade.
