Save A decadent French upside-down tart featuring caramelized apples, flaky pastry, and a playful candy crunch topping for added texture and sweetness.
I first tried tarte Tatin in Paris and was enchanted by the meltingly tender apples resting beneath a golden puff pastry lid. Adding candy crunch at home elevates the tradition with a fun, modern touch that my family now requests every autumn.
Ingredients
- Firm apples (such as Granny Smith or Honeycrisp): 6 large, peeled, cored, and quartered
- Granulated sugar: 100 g (1/2 cup) for caramelized apples + 75 g (1/3 cup) for candy crunch
- Unsalted butter: 60 g (1/4 cup)
- Pure vanilla extract: 1 tsp
- Salt: Pinch for apples, 1/4 tsp sea salt for candy crunch
- Ground cinnamon (optional): 1/2 tsp
- Puff pastry: 1 sheet (about 250 g), thawed if frozen
- Water: 1 tbsp for candy crunch
- Crushed hard candies (toffee, butterscotch, or caramel): 2 tbsp
Instructions
- Preheat Oven:
- Preheat your oven to 200°C (400°F).
- Caramel Preparation:
- In a 23 cm (9-inch) ovenproof skillet or tarte Tatin pan, melt 100 g sugar over medium heat without stirring until deep amber. Swirl gently for even coloring.
- Add Butter and Flavorings:
- Add butter, vanilla, salt, and cinnamon (if using), stirring until smooth.
- Prepare Apples:
- Arrange apple quarters in the pan, cut side up, packing tightly. Cook over medium for 12–15 minutes, occasionally basting with caramel until apples soften and caramel thickens. Remove from heat.
- Add Pastry:
- Roll out puff pastry to slightly larger than pan. Drape over apples, tucking edges down around fruit.
- Bake Tart:
- Bake for 25–30 minutes until pastry is golden and crisp.
- Prepare Candy Crunch:
- While tart bakes, line baking sheet with parchment. In small saucepan, combine 75 g sugar and 1 tbsp water. Heat over medium without stirring until golden amber. Stir in sea salt and crushed hard candies, pour onto sheet, and let cool. Once set, break into small shards.
- Invert and Serve:
- Let baked tart cool for 5 minutes, then carefully invert onto serving plate while still warm.
- Finish:
- Sprinkle candy crunch shards over the tart just before serving for a sweet, crunchy finish.
Save We made this tart together last weekend, letting everyone help drizzle on the candy crunch at the end. Watching my kids marvel at the transformation when we flipped the pan brought extra delight to dessert time.
Required Tools
23 cm (9-inch) ovenproof skillet or tarte Tatin pan, rolling pin, baking sheet, parchment paper, saucepan, spatula
Allergen Information
Contains dairy from butter and puff pastry. Puff pastry may contain gluten and eggs; check labels for allergens. Candy crunch could have traces of nuts or soy depending on candies used. Always verify ingredients when serving guests.
Nutritional Information
Per serving: 320 calories, 13 g total fat, 53 g carbohydrates, 2 g protein
Save Enjoy this stunning tarte Tatin as the centerpiece for a fall gathering. The crispy pastry, caramel-soaked apples, and candy crunch make it unforgettable.