Apple Tart Tatin

Products Used
Apple Tart Tatin Dixie



  1. Melt butter in a large sauté pan, about 10-12 inches inner space, which can be transferred to an oven (no plastic handles). Add sugar and turn off heat.
  2. Peel apples, cut in quarters, and remove core and stem. Place flat side down on top of butter/sugar mixture in the saucepan and arrange to make apples “spoon” very tightly together.
  3. Turn on heat to low-medium and cook for about 20-30 minutes until apples become fork tender and a light caramel is created. Monitor heat to ensure that caramel does not get too dark. However, near end of cooking time caramel should be honey-colored.
  4. After cooking for about 15-20 minutes turn on oven to 400°F.
  5. Remove pan from heat and pour vanilla onto apples. Set aside.
  6. Roll one piece of puff pastry on a lightly floured surface until large enough to cover apples.
  7. Cut dough into a circle and place on apples. Prick a few holes with point of paring knife for steam to escape.
  8. Place in oven and bake until puff pastry is deep golden. Do not underbake as puff pastry is most delicious when thoroughly baked, about 25 minutes.
  9. Remove from oven.
  10. To protect your hands from possible spills, wear latex gloves, and use potholders. Place a large serving platter on sauté pan and flip it upside down.
  11. Remove sauté pan.
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