Desserts · ALWAYS FREE
Skin-on apple tarte Tatin
Skin-on apple quarters cook in amber caramel beneath a homemade butter crust, then the tart is carefully inverted.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Rub 3.17 oz cold butter into flour and salt until coarse crumbs remain. Add 1.59 oz ice-cold water and press gently into a dough. Flatten, wrap and refrigerate 45 minutes. While it chills, scrub, core and quarter apples, retaining all skin, then weigh 31.75 oz. Heat oven to 375°F (190°C).
- In a heavy oven-safe 9 1/2-inch (24 cm) skillet at least 2 inches (5 cm) deep, stir sugar with remaining 1.06 oz water before heating. Cook over medium heat without stirring once boiling, gently swirling if needed, about 7-12 minutes until amber. Remove from heat and carefully add remaining 1.59 oz butter with a long-handled spoon; it will bubble. Never touch or taste hot caramel.
- Using tongs, arrange apple quarters tightly in the caramel, rounded skin sides down, keeping hands clear. Return to medium-low heat and cook 15-20 minutes until juices thicken and apples begin to soften. Turn off heat and cool 10 minutes. Roll pastry between parchment into a 10-inch (25 cm) round; lay over fruit, tuck edges inside with a spoon and cut three small steam vents.
- Bake 35-45 minutes until pastry is well browned and juices bubble. Rest in the skillet 15 minutes. Place a heatproof rimmed serving plate larger than the pan over it. With dry oven mitts firmly holding both plate and skillet, invert in one controlled motion away from the body over a clear counter; keep clear of escaping caramel and steam. Lift skillet carefully, replace any stuck apple with a spoon and spoon over remaining caramel. Cool another 20 minutes, then cut eight equal slices. Refrigerate leftovers within 2 hours and use within 3-4 days.
Estimated nutrition
Per serving · 1 of 8- Calories
- 310 kcal
- Protein
- 2.8 g
- Total carbohydrate
- 45.2 g
- Total fat
- 14.1 g
- Total sugars
- 24.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Eight equal slices of the entire tart, including any caramel recovered from the skillet. Contains wheat and milk. No cream, ice cream or sugar dusting included. Apple variety and caramel residue cause real-world variation; skin remains on the fruit.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Skin-on apple tarte Tatin: raw firm apples with skin; all-purpose flour; unsalted butter; granulated sugar; water; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
