French-Style Apple Tarte Tatin with Caramel Glaze

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Upside-down caramelized apple tart with a buttery puff pastry crust, featuring rich caramel sauce and tender baked apples. This French-inspired recipe, ready in about 60 minutes, layers unsalted butter, granulated sugar, large apples into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 French cuisine 380 cal/serving

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Ingredients

4 tbsp unsalted butter
3/4 cup granulated sugar
5 medium, peeled, cored, and halved large apples
1 sheet, thawed puff pastry sheet
1 tbsp lemon juice
1/2 tsp ground cinnamon
1 tsp vanilla extract

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Instructions

Step 1: Preheat oven to 375°F. In a 9-inch ovenproof skillet, melt 4 tbsp unsalted butter over medium heat. Add 3/4 cup granulated sugar and cook, stirring occasionally, until sugar dissolves and mixture turns golden caramel color, about 5-7 minutes.
Step 2: Remove from heat and carefully arrange 5 halved peeled, cored apples (tossed with 1 tbsp lemon juice and 1/2 tsp ground cinnamon) rounded side down into the caramel in the skillet, packing tightly.
Step 3: Roll out 1 sheet thawed puff pastry to a 10-inch circle and lay it over the apples, tucking edges down around the fruit inside the skillet.
Step 4: Bake in preheated oven for 30-35 minutes until pastry is puffed and golden brown. Remove from oven and let cool for 5 minutes.
Step 5: Run a knife around the edge to loosen pastry, then carefully invert the tart onto a serving plate so caramelized apples are on top. Drizzle with 1 tsp vanilla extract warmed into remaining caramel sauce from skillet if desired. Serve warm or at room temperature.