Adding a touch of lemon zest and spice really perks up this classically delicious apple tarte Tatin recipe. Add a scoop of vanilla ice cream or Chantilly cream to the dessert for a rich after-dinner treat.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- 2/3 cup granulated sugar
- 2 pounds (about 5 to 6 medium) sweet-tart cooking apples, cored and peeled
- 1/2 teaspoon fresh lemon zest
- 1/4 teaspoon ground cinnamon
- 1/16 teaspoon (dash) ground allspice
Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
Melt the butter in a 10-inch ovenproof skillet. Add the sugar and cook it for 4 to 5 minutes, shaking the pan occasionally to evenly caramelize the sugar. The sugar is done when it has turned a medium golden brown hue. Remove the skillet from the heat and set it aside.
Preheat the oven to 400F. Cut the apples lengthwise into 1/3-inch slices. Toss the apple slices gently, but thoroughly, with the lemon zest, cinnamon, and allspice. Arrange the apples in a single layer in the hot caramel in the skillet.
Return the skillet to the stovetop and cook the apples over medium heat for 15 minutes, until the apples start to turn tender. Remove the skillet from the heat and drape the pastry over the spiced apples, fitting the overhang down between the fruit and the sides of the skillet. Bake 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.
This apple tarte Tatin recipe makes 8 servings.