Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Classic Tarte Tatin 3.3 (10) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 15, 2022 Print Share Share Tweet Pin Email Servings: 12 When making this delicious tarte tatin recipe opt for frozen puff pastry rather than making it from scratch to save on prep time. It won't take away from the dessert's incredible caramelized apple flavor. Ingredients All-purpose flour, for dusting 1 sheet frozen puff pastry, thawed 4 tablespoons unsalted butter, room temperature ½ cup granulated sugar 7 to 9 Gala or Braeburn apples (3 to 4 pounds), peeled, quartered, and cored Creme fraiche, for serving Directions Preheat oven to 425 degrees. On a lightly floured surface and using a floured rolling pin, roll puff pastry into a 10 1/2-inch square. Brush off excess flour. Using a plate as a guide, cut out a 10-inch round. Transfer pastry round to a parchment-lined baking sheet, and refrigerate until firm, about 30 minutes. Meanwhile, coat bottom and sides of a 10-inch skillet with the 4 tablespoons butter. Sprinkle sugar evenly over bottom. Arrange apple slices closely together in concentric circles in skillet, with rounded sides down. Place over medium-high heat, and cook, without stirring, until juices are deep golden and bubbling, 18 to 20 minutes. Line oven rack with foil to catch any juices, and place skillet on foil. Bake for 20 minutes (apples will settle slightly). Remove from oven, and place pastry round over apples. Bake until pastry is dark golden brown, 23 to 28 minutes. Let cool in skillet on a wire rack for 10 minutes before serving. Invert tart onto a serving dish. Gently remove any apples that stick to skillet, and place on tart. Serve warm, with creme fraiche. Print