This gluten-free tarte tatin delivers all the caramelized apple magic of the classic French dessert—without the wheat! Foolproof crust, perfect caramel flip, and 100% celiac-safe. Easier than you think!
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 45-55 minutes
Ingredients:
For the Caramel:
- 1 cup (200g) granulated sugar
- ½ cup (120ml) unsalted butter, cut into cubes
For the Apples:
- 6-8 medium firm apples (such as Gala, Honeycrisp, Fuji, or Braeburn), peeled, cored, and quartered (or halved if small)
- 1 tablespoon lemon juice (optional, to prevent browning)
For the Pastry:
- 1 sheet (about 10-14 ounces) frozen puff pastry, thawed according to package directions
Equipment:
- 9-inch oven-safe skillet (cast iron is ideal, but any oven-safe skillet with a light-colored bottom will work)
- Paring knife
- Cutting board
- Wooden spoon or heat-resistant spatula
- Rolling pin (if needed)
- Pizza cutter or sharp knife
- Oven mitts
- Serving plate
Let’s Get Started!
Step 1: Prepare the Apples
- Peel, core, and quarter (or halve if small) your apples. If you’re working slowly, toss them with a tablespoon of lemon juice to prevent browning.
Step 2: Make the Caramel
- Place the sugar in your oven-safe skillet over medium heat. Cook, without stirring initially, until the sugar begins to melt around the edges.
- Once some of the sugar has melted, gently swirl the pan to distribute the liquid sugar and help the remaining sugar melt evenly. Continue cooking until the caramel is a deep amber color. Watch it carefully, as it can burn quickly at this stage.
- Remove the skillet from the heat and immediately add the cold butter cubes.
- Stir with a wooden spoon or heat-resistant spatula until the butter is completely melted and the caramel is smooth.
Step 3: Arrange the Apples
- Arrange the apple pieces tightly in a single layer over the caramel in the skillet. You can create concentric circles or simply pack them in snugly. The goal is to cover the entire caramel surface.
Step 4: Cook the Apples on the Stovetop
- Place the skillet back over medium-low heat. Cook for 15-20 minutes, allowing the apples to soften and release some of their juices, which will mingle with the caramel. The caramel will bubble gently around the edges.
Step 5: Prepare the Pastry
- While the apples are cooking, lightly flour a clean surface. Unfold the thawed puff pastry. If your pastry sheet is significantly smaller than your skillet, you may need to roll it out slightly to be about 1 inch larger than the diameter of the skillet.
Step 6: Top the Apples with Pastry
- Carefully place the puff pastry over the apples in the skillet. Tuck the edges of the pastry down around the inside of the skillet, creating a seal. You can use a knife to trim any excess pastry, leaving about a ½-inch overhang to tuck.
- Use a knife or pizza cutter to cut a few slits in the top of the pastry to allow steam to escape during baking.
Step 7: Bake the Tarte Tatin
- Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 25-35 minutes, or until the pastry is golden brown and puffed up.
Step 8: Rest and Invert
- Once the tarte Tatin is baked, remove it from the oven using oven mittens. Let it cool in the skillet for about 10-15 minutes. This resting period allows the caramel to slightly thicken, making it easier to invert.
- Place a serving plate upside down over the skillet. Invert the tarte Tatin quickly and confidently. Be careful, as the skillet and caramel will be hot.
- If any apples stick to the bottom of the skillet, gently use a spatula to loosen them and arrange them back on the tart.
Step 9: Serve and Enjoy!
- Let the tarte Tatin cool slightly before slicing and serving. It’s delicious served warm with a dollop of crème fraîche, vanilla ice cream, or a sprinkle of cinnamon.
💡 Chef’s Secrets
- Apple arrangement tip: Start the outer circle stem-end out
- Caramel safeguard: Keep ¼ cup hot water nearby in case of hardening
- Pastry hack: Freeze cut-out pastry 10 mins before baking for extra lift
🍽️ Serving Style
- Warm with: Crème fraîche or vanilla ice cream
- Garnish: Edible gold leaf or mint sprig
- Pairing: Sauternes wine or spiced chai
🌡️ Storage Tips
- Room temp: Best eaten within 4 hours
- Reheat: 5 mins at 300°F to re-crisp pastry
📊 Nutrition (Per Slice)
Calories: 240 | Sugar: 22g | Carbs: 32g
Enjoy your delicious homemade French Tarte Tatin!
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