Tart Apple Tatin


Tart Apple Tatin - This delicious Fall recipe is one in a series that I directed and shot for Publix Aprons Cooking School.  Sweeten up your fall menu with this melt-in-your-mouth dessert starring tart green apples and rich caramel sauce. 


Tart Apple Tatin


1 sheet puff pastry
3 large tart apples
Cooking spray
6 tablespoons unsalted butter
1 cup sugar
Whipped cream (or vanilla ice cream), optional



  1. Place puff pastry sheet out to thaw. Preheat oven to 400°F. Peel apples, core, and cut into 1-inch-thick slices (half-moons). Coat deep, nonstick, 9-inch cake pan with spray. Arrange a tight, neat layer of apples, placed on their sides.
  2. Melt butter in a large sauté pan on medium. Sprinkle sugar evenly over butter; cook 7–8 minutes or until the sugar melts and caramelizes to a light amber color, swirling pan if necessary for even browning. (Do not stir or sugar may crystallize.) Pour caramel evenly over apples; bake 10 minutes.
  3. Place puff pastry dough on top of apples and tuck edges carefully into pan. Cut three slits into center of dough to allow steam to escape while baking. Bake 18–20 minutes or until crust is golden. Allow to cool 10 minutes. Place large plate or platter over the pan. Using oven mitts, CAREFULLY grasp platter and pan, then invert, letting tart settle onto the platter. Serve warm, with whipped cream or ice cream, if desired.