Juicy and sweet, with a pleasing ruby hue, this cherry tarte Tatin recipe makes a magnificent showpiece dessert. Use any combination of sweet cherries you like, including the convenient frozen ones found at most local markets. Also known in the United States as cherry tart Tatin, this buttery, fruity confection tastes wonderful with a spoonful of simple Chantilly cream.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- 1 sheet frozen puff pastry
- 1 1/4 pounds assorted sweet cherries, pitted
- 1 tablespoon all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons butter, cut into 8 slices
- 1 1/2 tablespoons water
- 1/4 teaspoon almond extract (optional)
- Confectioners' sugar
How to make cherry tarte Tatin:
Working on a clean surface, roll the pastry dough into an 11-inch circle and chill. Toss the cherries in 1 tablespoon flour and set them aside for a moment
Sprinkle the sugar across the bottom of a 10-inch, ovenproof skillet and then layer the prepared cherries along with the slices of butter over the sugar. Sprinkle the cherries with 1 1/2 tablespoons of water mixed with the almond extract, if using, and cook the mixture over medium heat for 10 minutes, stirring occasionally.
Preheat the oven to 375F. Continue cooking the cherries for an additional 18 to 22 minutes, slightly longer if using frozen cherries, until the juices have reduced, but the cherries have not dried out. Remove the skillet from the heat and drape the pastry over the cherries, fitting the overhang down between the fruit and the sides of the skillet.
Bake the cherry tart Tatin in the preheated oven 25 to 30 minutes, until the pastry turns golden brown. Cool the tarte Tatin in the skillet for 30 minutes before inverting it onto a serving platter and dusting it with confectioners' sugar.
This cherry tarte Tatin recipe makes 8 servings.