Caramelized Apple Tart Tatin
This Caramelized Apple Tart Tatin recipe is special because it delivers a perfect balance of sweet and tart, with a rich caramel flavor that infuses every bite. The simplicity of the ingredients belies the sophisticated taste. What sets this apart is the ease of preparation: no special equipment needed, and the upside-down method makes it surprisingly foolproof. The caramelized apples become incredibly tender and juicy, while the buttery crust adds a delightful crispness. Plus, it's a show-stopping dessert that's sure to impress your family and friends.
Ingredients
- 6 medium apples such as Honeycrisp, Gala, or Fuji, peeled, cored, and quartered
- 1 cup granulated sugar
- 1/2 cup unsalted butter cut into cubes
- 1 tablespoon lemon juice
- 1 box 14.1 oz refrigerated pie crusts, thawed
- 1/4 teaspoon ground cinnamon optional
Instructions
- In a 9-inch oven-safe skillet (cast iron works great!), spread the granulated sugar evenly across the bottom. Place the skillet over medium heat. The sugar will start to melt; do not stir it. Just let it melt and turn into a golden amber color. This will take about 8-10 minutes. Keep a close watch, as it can burn quickly.
- Once the sugar is melted and golden, carefully add the cubed butter to the skillet. It will bubble vigorously. Stir continuously until the butter is completely melted and incorporated into the caramel. Remove from heat and stir in the lemon juice.
- Arrange the apple quarters tightly in a circular pattern over the caramel in the skillet. You want to pack them in snugly, as they will shrink during cooking. Sprinkle the cinnamon evenly over the apples if you are using it.
- Return the skillet to medium heat and cook for about 20-25 minutes, or until the apples are tender and the caramel is bubbling around them. The apples should start to soften and release their juices.
- Carefully unfold the thawed pie crust on a lightly floured surface. Roll it out slightly to make it a bit larger than the skillet. Place the pie crust over the apples, tucking the edges down around the inside of the skillet.
- Cut a few slits in the pie crust to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown.
- Remove the skillet from the oven and let it cool for about 10 minutes. Place a large serving plate over the skillet and carefully invert the tart onto the plate. Be careful, as the caramel will be very hot! If any apples stick to the pan, gently remove them and place them back on the tart.
- Let the Caramelized Apple Tart Tatin cool slightly before serving. This allows the caramel to set a bit. Serve warm.