Cast-Iron Apple Tarte Tatin with Puff Pastry

Cast-Iron Apple Tarte Tatin

This apple tarte tatin is an upside-down tart baked in a cast-iron skillet, with caramelized apples tucked under a crisp sheet of puff pastry. The apples are briefly warmed to soften them just enough to pack tightly into the pan, while the caramel sets into a glossy sauce.

It is a simple, elegant dessert for cool nights and holiday tables, and it comes together with everyday pantry ingredients.

Why This Recipe Works

Soaking the apples in hot water helps them bend without snapping, which makes for a neat, tight arrangement and fewer gaps once baked. Cooking the sugar without stirring keeps the caramel smooth, and finishing with cold butter creates a rich, stable sauce.

Ingredients Overview

Choose firm apples that keep their shape, granulated sugar for a clean caramel, and a good-quality puff pastry for the crisp top. The cinnamon whipped cream is optional but balances the sweetness with warm spice.

How to Make It

Start by warming the apple segments while you cook the caramel in the skillet. Once the caramel is a light amber, nestle the apples in, cover with pastry, and bake until the crust is golden and the caramel looks thick at the edges. Let the tart rest before flipping so the sauce stays put.

Tips and Storage

Serve the tart warm or at room temperature. Store leftovers covered in the refrigerator for up to 2 days and rewarm gently in a low oven. If the caramel seems firm after chilling, a few minutes of warming will loosen it.