gordon ramsays foolproof apple tarte tatin recipe
This Gordon Ramsays foolproof apple tarte tatin recipe combines tender caramelized apples with crisp, buttery puff pastry. Despite its elegant appearance, this classic French dessert is surprisingly simple to prepare with the right flipping technique.The first time I made it, a little caramel landed on the counter but the warm, golden tart still disappeared before it had time to cool!
Equipment
- Vegetable peeler
- Apple corer or small paring knife
- Cutting board
- Measuring cups or kitchen scale
- Rolling Pin
- 9-inch oven-safe skillet or tarte Tatin pan
- Wooden spoon or heatproof silicone spatula
- Baking sheet
- Oven mitts
- Large rimmed serving plate
Ingredients
- 5 medium firm apples such as Cox, Braeburn, or Honeycrisp
- 1 cup 200 g superfine sugar
- 3 tablespoons 50 ml water
- 3½ tablespoons 50 g unsalted butter, cubed
- 12 ounces 350 g all-butter puff pastry, thawed if frozen
- 1 –2 tablespoons all-purpose flour for rolling
- Vanilla ice cream for serving (optional)
Instructions
Step 1: Dry the Apples
- Peel, quarter, and core the apples. Arrange them on a paper towel-lined tray and refrigerate uncovered for several hours or overnight to remove excess moisture.
Step 2: Prepare the Pastry
- Lightly flour your counter and roll the puff pastry into a circle slightly larger than your skillet. Keep it about ⅛ inch thick, then refrigerate until needed.
Step 3: Preheat the Oven
- Preheat the oven to 400°F. Place a baking sheet on the lower rack to catch any caramel that may bubble over during baking.
Step 4: Start the Caramel
- Add the sugar and water to an oven-safe skillet. Heat gently until the sugar dissolves, then increase the heat and stop stirring.
Step 5: Caramelize the Sugar
- Let the sugar syrup bubble for 8–12 minutes or until it turns deep amber. Watch carefully because caramel can burn very quickly.
Step 6: Add the Butter
- Remove the skillet from the heat and carefully whisk in the cubed butter. Stir until the bubbling settles and the caramel looks smooth and glossy.
Step 7: Arrange the Apples
- Pack the apple quarters tightly into the caramel with their rounded sides facing down. Arrange them closely because they’ll shrink as they cook.
Step 8: Cook the Apples
- Return the skillet to medium-low heat and cook the apples for 8–10 minutes. Occasionally spoon the warm caramel over them without disturbing their arrangement.
Step 9: Add the Pastry
- Place the chilled pastry over the apples and tuck its edges inside the skillet. Cut three small vents in the center to release steam.
Step 10: Bake Until Golden
- Bake the tart for 25–30 minutes. The puff pastry should rise, become deeply golden, and feel crisp rather than pale or doughy.
Step 11: Rest the Tart
- Remove the skillet from the oven and let the tart rest for five minutes. Don’t allow it to cool completely, or the caramel may stick.
Step 12: Flip and Serve
- Place a rimmed serving plate over the skillet and hold both securely with oven mitts. Flip confidently, lift away the skillet, and reposition any apples that moved.
Video
Notes
My little kitchen rule is to let the tart rest for five minutes before turning it out. Flip it too soon and the caramel runs; wait too long and those beautiful apples may stick.