Apple Tarte Tatin

READY IN: 1hr 20mins
Recipe by Boomette

From Rachael Ray. It takes only 5 ingredients.

Top Review by ImPat

This recipe was one that went between 3 and 4 stars but we had problems, I could only fit 9 apples into the pan and because of the pan I used (the only one I had of the right size) I couldn't go over 190C fan forced which I think wasn't hot enough to really cook the pastry properly, though browned it was still undercooked (though it looked good when I took out of the oven, even allowing an extra 5 minutes and also our pastry sheets where a little on the small side to cover the dish so had to stretch a little. would buy the block of puff pastry to use in this recipe in future). Our other issue was I used Gala apples as suggested but they were a little mushy to the taste (we like a firm taste in our apple) though they did hold there shape well, so would also look at a different variety to suit us. Still enjoyed with a dollop of cream. Thank you Boomette, made for Please Review My Recipes.

Ingredients Nutrition


  1. In a 9-inch cast-iron skillet, melt butter over medium heat. Sprinkle 1/2 cup sugar evenly into the pan.
  2. Arrange the apples in the pan. Increase the heat slightly, so the sugar simmers, and cook until the liquid in the pan is caramelized, 25 to 30 minutes. Transfer to a 425 F oven and bake until the apples are tender, about 15 minutes.
  3. Unfold 1 sheet of puff pastry on a lightly floured surface. Place a plate on top and trim around the edges to make a pastry round; refrigerate until the apples are done.
  4. Position the pastry over the apples and bake until deep golden and crisp, 15 to 20 minutes; let cool for 20 minutes before inverting onto a rimmed platter.
  5. Whip the heavy cream with the 1 tsp sugar until soft peaks form; serve with the tart.

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