Description
If you’re looking for a dessert that combines dazzling presentation with incredible flavor, look no further than the Caramel Apple Tarte Tatin Candy.
Ingredients
Scale
- 6 large firm apples (such as Granny Smith or Honeycrisp), peeled, cored, and quartered
- 1/2 cup granulated sugar (for caramel)
- 1/4 cup unsalted butter
- 1 teaspoon pure vanilla extract
- A pinch of salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 sheet all-butter puff pastry (about 9 ounces), thawed if frozen
- 1/3 cup granulated sugar (for candy crunch)
- 1 tablespoon water
- 1/4 teaspoon sea salt
- 2 tablespoons crushed hard candies (such as toffee, butterscotch, or caramel candies)
Instructions
- Start by preheating your oven to 400°F (200°C). In your 9-inch ovenproof skillet or tarte Tatin pan, pour in 1/2 cup of granulated sugar. Place it on medium heat and let it melt without stirring. Keep an eye on it as the sugar begins to transform into a beautiful amber color, swirling the pan gently to ensure even caramelization. This process usually takes about 10 minutes, and the goal is to achieve a rich, deep color without burning it.
- Once the sugar has reached that perfect color, remove the skillet from the heat and add in 1/4 cup of unsalted butter. Mix it in while carefully watching the mixture bubble up. Then, incorporate 1 teaspoon of pure vanilla extract and a pinch of salt. If you desire a hint of warmth, sprinkle in 1/2 teaspoon of ground cinnamon. Stir everything together until you have a smooth, luscious caramel base.
- Now it’s time to add the apple quarters. Arrange them cut side up in the caramel, packing them tightly together. This ensures even cooking and allows the apples to bathe in that delicious caramel as they soften. Cook for about 12 to 15 minutes on medium heat, occasionally basting the apples with the caramel, until they start to soften and you can see the caramel thickening around them. Once complete, take the skillet off the heat.
- While the apples are still warm, roll out your puff pastry so that it’s slightly larger than the diameter of your skillet. Drape it gently over the apples, tucking the edges down around the apples to create a seal. This will help create that marvelous flaky pastry crust during baking. Place the skillet into the preheated oven and bake for about 25 to 30 minutes, or until the pastry turns a golden brown and looks crispy.
- While the tart bakes, it’s important to prepare the candy crunch for that final touch of sweetness. Line a baking sheet with parchment paper. In a small saucepan, combine 1/3 cup of sugar with 1 tablespoon of water over medium heat. Just like before, resist the urge to stir it. Let the mixture cook until it becomes a golden amber hue. Once it reaches that stage, quickly stir in 1/4 teaspoon of sea salt and 2 tablespoons of crushed hard candies. Immediately pour this mixture onto your prepared parchment paper and allow it to cool before breaking it into shards.
- Once the tart has baked to perfection, take it out of the oven and allow it to cool for about 5 minutes. Carefully invert it onto a serving plate while it is still warm, allowing the luscious caramelized apples to be showcased on top. Just before serving, sprinkle those crunchy candy shards over the tart for an irresistible finish that adds a delightful texture and extra sweetness.
Notes
Ensure your apples are firm to prevent them from disintegrating during cooking. If using frozen puff pastry, make sure it’s completely thawed for the best results. Keep an eye on the caramel while it’s cooking, as it can burn quickly. If you don’t have a tarte Tatin skillet, any ovenproof pan will suffice, but handle with care when inverting the tart.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 150 mg
- Protein: 2 g