The classic Tarte Tatin originated in the Centre-Val de Loire of France & is named after the Tatin sisters who created this dessert. At the time it was the Tatin’s signature dish at the Hotel Tatin, but it has now become a popular dessert for home bakers too.
The recipe is essentially fruit that is caramelized in butter & sugar before being baked into a tart. This apple version is an autumn favourite of mine & features an earthy addition of fresh rosemary to the caramel sauce. A woodsy flavour that pairs perfectly with the autumn apples!
The crust is a sheet of puff pastry, which can be store-bought or homemade. Some versions use a standard pie dough as the crust, but I love the flakiness the puff pastry gives the tart.
It is important to use a very firm apple in this recipe, otherwise you risk the fruit becoming mushy & not holding its shape (similar to when baking an apple pie). I prefer to use Pink Lady apples, but granny smith or gala are great alternatives too!
Lastly, the dish can be baked in a heavy bottom oven safe skillet or standard pie dish. Be sure to use a separate pan to make the caramel apples in, as it is much easier to assemble the apples in the clean skillet. Happy autumn baking!
Rosemary & Apple Tarte Tatin
- 8 medium to large pink lady apples, peeled
- 2 tablespoons lemon juice, freshly squeezed
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, cold & cubed
- 1/2 vanilla bean, split lengthwise
- 2 to 3 sprigs fresh rosemary
- 1 sheet frozen puff pastry, thawed
- Vanilla bean ice cream, for serving (optional)
- Preheat oven to 400(f) degrees. Peel apples, slice them into thirds at the core & remove remaining seeds. Transfer to a large bowl & toss with lemon juice to prevent browning.
- In a large skillet over medium heat add the sugar, but do not stir. Cook until it starts to liquefy at the edges, about 4 minutes.
- Once the sugar begins to melt, whisk into a caramel sauce & remove from heat. Add the cubed butter & swirl until butter fully melts.
- Place the skillet back on the stove over low heat. Add the vanilla bean, rosemary & apples. Toss the apples in the caramel & continue cooking until the apples begin to soften, about 10 minutes.
- Remove from heat & let cool slightly. Transfer the cooked apples slice side up in an oven safe heavy bottom skillet, arranging them in an overlapping circular pattern.
- Strain remaining caramel sauce & pour over the apples.
- Roll out puff pastry to a 12-inch circle & top the apples with the pastry round, tucking under the edges.
- Bake for 30 to 35 minutes, until the pastry is golden brown. Let cool for 30 minutes before flipping onto a serving plate. Slice & serve with a scoop of ice cream.