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Tart Apple Tatin

Tart Apple Tatin
Total Time:
50 minutes
Active Time:
15 minutes


1 sheet puff pastry
3 large tart apples
Cooking spray
6 tablespoons unsalted butter
1 cup sugar
Whipped cream (or vanilla ice cream), optional


  1. Place puff pastry sheet out to thaw. Preheat oven to 400°F. Peel apples, core, and cut into 1-inch-thick slices (half-moons). Coat deep, nonstick, 9-inch cake pan with spray. Arrange a tight, neat layer of apples, placed on their sides.
  2. Melt butter in a large sauté pan on medium. Sprinkle sugar evenly over butter; cook 7–8 minutes or until the sugar melts and caramelizes to a light amber color, swirling pan if necessary for even browning. (Do not stir or sugar may crystallize.) Pour caramel evenly over apples; bake 10 minutes.
  3. Place puff pastry dough on top of apples and tuck edges carefully into pan. Cut three slits into center of dough to allow steam to escape while baking. Bake 18–20 minutes or until crust is golden. Allow to cool 10 minutes. Place large plate or platter over the pan. Using oven mitts, CAREFULLY grasp platter and pan, then invert, letting tart settle onto the platter. Serve warm, with whipped cream or ice cream, if desired.

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Nutritional Information

CALORIES (per 1/8 recipe) 330kcal; FAT 17.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 25mg; SODIUM 150mg; CARB 44g; FIBER 2.00g; SUGARS 32g; PROTEIN 3g; CALC 0%; VIT A 6%; VIT C 6%; IRON 6%

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