Easy Tarte Tatin

5 from 19 votes

This take on a classic French apple pastry dessert, tarte Tatin, is easy enough to make any night of the week!

Prep Time15

Cook Time20

Cool Time15

Total Time50

Course: Dessert

Cuisine: French

Servings: slices

Preheat oven to 375°F. Add vanilla and dark brown sugar to melted butter. Stir. Mixture will resemble wet sand. Add mixture to a greased or nonstick round cake pan, spreading out evenly.
Layer apple slices, starting from the outside of the pan, working your way in. Overlap slices slightly.
Add thawed puff pastry sheet to the top of the apple slices, so that the puff pastry drapes over the sides of the cake pan. Use a knife to trim puff pastry so that any pieces that are hanging over the sides of the cake pan are cut, leaving a small border of extra dough tucked on the inside of your pan. Pinch the extra dough against the rim of the pan to seal the tart shut.
Bake at 375°F for 20-25 minutes until puff pastry is golden.
Let tarte tatin rest for at least 15-20 minutes before inverting (flipping) onto a plate. This is important! Serve as-is or, with vanilla ice cream or Vanilla Whipped Cream.

You may not use both apples in their entirety. I usually use about 1 ½ apples per tarte.
You can use a different type of baking apple, like Granny Smith or Pink Lady.
No need to peel your apples.
If you don’t have salted butter, add a pinch of salt.
Puff pastry can typically be found in the frozen section of your grocery store! Thaw it in the fridge several hours before preparing your tarte tatin!
Tarte tatin is best served 15-20 minutes after baking. However you can refrigerate it for up to 3 days, reheating in a 350 degree oven until warm.