Apple Tarte Tatin

A classic french apple tarte ready to serve with ice cream and cream sauce against white background

4.84 from 18 votes

This Classic Apple Tarte Tatin starts with slow-cooked, caramelized apples that are baked into a flaky, buttery puff then topped with a wonderfully spiced Baileys Apple Pie liqueur cream sauce.

Prep Time35

Cook Time50

Cooling Time45

Total Time2 10

Course: Dessert

Cuisine: French

Servings: serving

Calories: 677kcal

Author: Jocelyn Delk Adams

Ingredients

For the Tartin

3 lbs Honeycrisp apples about 6-7 medium sized apples
1 large lemon
1/2 cup granulated sugar
3 tbsp unsalted butter
2 tbsp Baileys Apple Pie
pinch of salt
1 puff pastry sheet thawed

For the Cream Sauce

4 tbsp unsalted butter
1/2 cup Baileys Apple Pie
1/2 cup granulated sugar
1/4 tsp vanilla extract
pinch of salt

US Customary - Metric

Instructions

For the Tarte

Preheat your oven to 375 degrees.
Peel, remove cores and quarter apples and add to a large bowl. Sprinkle the juice of the lemon over all of the apple slices and toss them to make sure they are coated. This will help them from turning brown.
In a large nonstick skillet over medium heat, add sugar and cook until nice and smooth and a nice amber color. Make sure to stir constantly. Stir in butter then Baileys and melt together completely then add the apple quarters, ensuring that they are coated with the caramel sauce.
Cook for about 15-20 minutes while continuing to baste the apples and turn them in the caramel. Once caramel has mostly reduced, remove from heat.
While apples cook, work on puff pastry. Using a 9 inch round cake pan, trace and cut a circle out from your sheet of puff pastry a little bigger than the edge of the pan.
Transfer the apple slices to a 9 inch cast iron skillet or 9 inch baking pan that has been LIBERALLY non stick sprayed or greased and place in a decorated design to the bottom of a pan. Pour remaining caramel on top of those apples.
Next carefully place the puff pastry circle on top of the apples and tuck the sides down into the pan. Poke fork holes on top.
Bake for 45-50 minutes or until the pastry is golden brown and no longer soft. It should be pretty firm.
Cool for about 10 minutes, go along the sides and then then invert onto a serving plate.

For the Cream Sauce

Combine the butter, Baileys Apple Pie and sugar in a small saucepan. Bring the mixture to a low simmer and stir until the sugar is dissolved and the mixture is combined. Simmer gently for 10 minutes, stirring often.
Remove from heat, stir in the vanilla. Serve vanilla ice cream over tartin and top with cream sauce.

Notes

Feel free to try other apples if you aren't a fan of honeycrisp apples.

Make sure you are patient when it comes for the flip. I find that 45 minutes is a good flip time because the caramel has settled. Just make sure you liberally grease your pan for a clean flip.

Nutrition