This is the easy apple tarte tatin recipe I made on the Brunch Bakes episode of Zoë Bakes on Magnolia Network where I hosted a brunch for my women’s small business group, The Ladybrainers.
To expand my French-themed menu, I also visited a renowned chef and native Frenchman to learn practical tips for making soufflé. You can find the spinach and cheese souffle recipe here.
If you like this recipe, I also have two other recipes for you to explore! One is a similar rustic apple tarte tatin featuring a quick phyllo crust. The other recipe is for mini apple tarte tatin with swirled apples. It’s absolutely beautiful!
- 8-inch cast iron skillet
- 4 tbsp unsalted butter
- 1 cup (200g) sugar
- 1 tbsp lemon juice
- 2 cinnamon sticks
- 2 coins fresh ginger optional
- 2 whole cardamom pods optional
- 1 star anise optional
- 5 large apples (Braeburn) peeled, halved, stemmed, and cored
- 10-inch circle of puff pastry thawed and chilled
- Preheat the oven to 425°F.
- In an 8-inch cast iron skillet melt the butter over medium heat, then sprinkle the sugar over it. Cook until the sugar melts and caramelizes, stirring to make sure it doesn’t burn. Drop the cinnamon stick, ginger, cardamom pods and star anise in the middle. Arrange the apples in a circular pattern, with cut side up, in the caramel.
- Cook slowly over low heat until the apples start to absorb the caramel and the juices are bubbling around them, about 25 to 30 minutes, depending on the size of the apples. Move the apples around so they are cooked evenly.
- Once the apples are coloring nicely and the caramel is bubbling turn off the heat and drape the apples with the puff pastry, tucking it under the apples on the edge of the pan.
- Bake for 20 to 25 minutes or until the dough is golden brown. Remove pan from the oven and invert it onto a serving platter that is large enough to catch the excess caramel.