Tarte Tatin aux Pommes (Monaco Style)
A classic French upside-down apple tart with a Monegasque twist, featuring deeply caramelized apples baked under a buttery pastry. This version emphasizes a rich caramel and perfectly tender apples, often enjoyed as a sophisticated dessert.
🧂 Ingredients
- 1.5 kg Firm apples (like Golden Delicious or Gala)(peeled, cored, and quartered)
- 150 g Unsalted butter
- 200 g Granulated sugar
- 1 sheet Puff pastry(all-butter, thawed if frozen)
- 1 tbsp Lemon juice
- 1/4 tsp Salt
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C). In a 9-inch oven-safe skillet or tarte tatin mold, melt the butter over medium heat. Sprinkle the sugar evenly over the melted butter. Cook without stirring until the sugar melts and turns a deep amber caramel color. Swirl the pan gently if needed. Add salt and lemon juice, swirl again, and remove from heat.
- 2
Arrange the apple quarters tightly in the caramel, core-side up, starting from the outside and working towards the center. Pack them as densely as possible, as they will shrink during cooking.
- 3
Roll out the puff pastry into a circle slightly larger than the skillet. Place the pastry over the apples, tucking the edges down along the inside of the pan to enclose the apples.
- 4
Prick the pastry a few times with a knife to allow steam to escape. Bake for 25-35 minutes, or until the pastry is deep golden brown and the caramel is bubbling around the edges.
- 5
Remove from the oven and let rest for 3-5 minutes. Place a large serving plate over the skillet and, using oven gloves, confidently flip the tart onto the plate. Serve warm.
💡 Pro Tips
- ✓Use firm apples that hold their shape when cooked.
- ✓Don't rush the caramel; a deep amber color is key for flavor.
- ✓Pack the apples tightly to ensure a well-filled tart.
🔄 Variations
- Add a pinch of cinnamon or a splash of Calvados to the caramel.
- Use pears instead of apples for a Tarte Tatin variation.
- Serve with a dollop of crème fraîche or vanilla ice cream.