Apple Tatin Tart
The classic French upside-down caramelized apple tart with crispy puff pastry. A culinary accident that became a legend. It requires patience, but the result is spectacular.
Step by step preparation
Peel, core, and quarter the apples. Set aside on kitchen paper to absorb excess moisture.
In a 24 cm oven-safe skillet, distribute the butter and sugar over medium heat. Add the scraped vanilla seeds. Cook without stirring until you get a golden caramel (8-10 min). Keep a close eye — don't let it burn.
Remove from heat. Arrange the apple quarters upright, very tightly packed in concentric circles over the caramel. They must be close together as they shrink while cooking.
Return to medium-high heat. Cook the apples for 15 minutes until they absorb the caramel and the liquid has almost completely evaporated. Let cool 10 minutes.
Preheat oven to 190 °C (375 °F).
Roll out the pastry and cut a circle slightly larger than the skillet. Place it over the apples and tuck the edges in, wrapping them snugly. Prick the pastry with a fork in several places.
Bake 25-30 minutes until the pastry is deeply golden and crisp.
Let rest exactly 5 minutes off the heat — no more, no less: if you wait too long the caramel sets and the tart won't unmould cleanly.
Place a large, sturdy plate over the skillet. With one quick, confident motion, flip it over. Watch out for hot caramel! Serve warm with crème fraîche or vanilla ice cream.
