Apple Tarte Tatin with Calvados Caramel

A classic French upside-down apple tart with caramelized apples and a flaky crust, drizzled with a rich Calvados caramel.

Prep Time

25 minutes

Total Time

70 minutes

Calories

565 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.29/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.3cupsAll-purpose flour(plus more for dusting)

£0.25

0.3teaspoonSalt

£0.01

10tablespoonsCold unsalted butter(cut into small cubes)

£1.50

4.5cupIce water(add gradually until dough comes together)

0.8cupGranulated sugar

£0.30

6tablespoonsUnsalted butter(cut into pieces)

£1.50

6mediumApples(such as Honeycrisp, Gala, or Braeburn, peeled, cored, and quartered)

£2.00

2tablespoonsCalvados or Apple Brandy

£1.50

0.3cupHeavy cream

£0.40

0.5teaspoonVanilla extract

£0.20

to tasteFlaky sea salt(For garnish)

£0.10

Total Cost

£7.76

£1.29 per serving

Instructions

1.
**Make the Crust:** In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2.
**Caramelize the Apples:** Preheat oven to 375°F (190°C). In a 9-inch oven-safe skillet (cast iron is ideal), melt granulated sugar over medium heat, swirling occasionally, until it turns into a deep amber caramel (about 5-7 minutes). Be careful not to burn it.
3.
Remove from heat and immediately add butter pieces. Swirl the skillet to melt the butter into the caramel.
4.
Arrange apple quarters tightly in the skillet, overlapping as needed. Place the skillet over medium heat and cook for 10-15 minutes, until apples are slightly softened and caramelized on the bottom.
5.
**Bake the Tart:** On a lightly floured surface, roll out the chilled dough into a circle slightly larger than the skillet. Carefully place the dough over the apples, tucking the edges down inside the skillet.
6.
Cut a few slits in the dough to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown.
7.
**Make the Calvados Caramel (while tart is baking):** In a small saucepan, combine the caramelized sugar from the pan with the Calvados/Apple Brandy. Cook over low heat, stirring, until the caramel is smooth.
8.
Stir in the heavy cream and vanilla extract. Simmer for 1-2 minutes, or until slightly thickened. Remove from heat.
9.
**Invert and Serve:** Let the tart cool in the skillet for about 10 minutes. Place a serving plate over the skillet and carefully invert the tart. Some apples may stick to the pan; simply arrange them back onto the tart.
10.
Drizzle the Calvados caramel over the tart. Sprinkle with flaky sea salt if desired. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (160g)

565 kcal / 2364 kJ

Carbs

65g

25% of RDA

Fat

33g

47% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

45 g

50% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

Use a good quality butter for the best flavor.

Don't overcrowd the skillet with apples; they need space to caramelize properly.

Be patient when caramelizing the sugar; don't rush the process.

If the crust browns too quickly, cover it loosely with foil during the last part of baking.

Cooking Equipment

Oven

Stovetop

9-inch oven-safe skillet (cast iron is ideal)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Apple Tarte Tatin with Calvados Caramel

Ingredients

Instructions