Save to Pinterest A decadent French upside-down tart featuring caramelized apples, flaky pastry, and a playful candy crunch topping for added texture and sweetness.
My family always requests this tarte tatin when autumn rolls in. The combination of buttery pastry and gooey caramelized apples feels both classic and playful with the candy crunch—it's a memory-maker!
Ingredients
- Apples: 6 large firm apples (such as Granny Smith or Honeycrisp), peeled, cored, and quartered
- Granulated sugar (for apples): 100 g (1/2 cup)
- Unsalted butter: 60 g (1/4 cup)
- Vanilla extract: 1 tsp pure vanilla extract
- Salt (for apples): Pinch of salt
- Ground cinnamon (optional): 1/2 tsp
- Puff pastry: 1 sheet (about 250 g) all-butter puff pastry, thawed if frozen
- Granulated sugar (for candy crunch): 75 g (1/3 cup)
- Water: 1 tbsp
- Sea salt: 1/4 tsp
- Crushed hard candies: 2 tbsp (such as toffee, butterscotch, or caramel candies)
Instructions
- Preheat Oven:
- Preheat your oven to 200°C (400°F).
- Prepare Caramel:
- In a 23 cm (9-inch) ovenproof skillet or tarte Tatin pan, melt 100 g sugar over medium heat without stirring until it turns a deep amber color. Swirl gently to ensure even coloring.
- Finish Caramel:
- Add butter, vanilla, salt, and cinnamon (if using), stirring until smooth.
- Arrange Apples:
- Arrange apple quarters in the pan, cut side up, packing tightly. Cook over medium heat for 12–15 minutes, occasionally basting with caramel, until apples begin to soften and caramel thickens. Remove from heat.
- Add Pastry:
- Roll out the puff pastry to slightly larger than the pan. Drape over apples, tucking edges down around the fruit.
- Bake:
- Bake for 25–30 minutes, or until pastry is golden and crisp.
- Make Candy Crunch:
- Line a baking sheet with parchment. In a small saucepan, combine 75 g sugar and 1 tbsp water. Heat over medium without stirring until it turns golden amber. Quickly stir in sea salt and crushed candies, pour onto prepared sheet, and let cool. Once set, break into small shards.
- Invert Tart:
- Let baked tart cool for 5 minutes, then carefully invert onto a serving plate while still warm.
- Finish and Serve:
- Just before serving, sprinkle candy crunch shards over the tart for a sweet, crunchy finish.
Save to Pinterest One autumn, my children helped sprinkle the candy crunch over the inverted tart—watching their faces light up with joy was as sweet as the dessert itself!
Serving Suggestions
Serve warm with vanilla ice cream or freshly whipped cream to balance the tart apples and caramel sweetness.
Variations
For extra crunch, add toasted chopped pecans or walnuts to the candy crunch or experiment with a mix of apple varieties for a more layered flavor.
Allergen Precautions
Puff pastry may contain gluten and eggs. Always verify ingredients if serving to those with allergies, especially for the candy crunch topping.
Save to Pinterest Enjoy every bite fresh from the oven for the ultimate texture and flavor. This recipe guarantees smiles all around!
Common Recipe Questions
- → What type of apples work best?
Firm apples such as Granny Smith or Honeycrisp hold their shape well during caramelization and baking, providing great texture.
- → How can I make the pastry extra flaky?
Use all-butter puff pastry and keep it cold before rolling; this helps layers puff and turn crisp in the oven.
- → Is the candy crunch topping required?
No, but it adds fun texture and a sweet finish. You can also use toasted nuts like pecans or walnuts for extra crunch.
- → Can I make this dessert ahead?
For best texture, enjoy it the day it's made. You can gently reheat leftovers if needed, but candy crunch is best added fresh.
- → What is the secret to inverting the tart?
Let the tart cool just five minutes before inverting onto a plate—still warm so caramel flows but not overly runny.
- → How do I serve this tart?
Serve slices warm, optionally with vanilla ice cream or softly whipped cream for a creamy balance to the tart’s sweetness.