Upside-Down Apple Tart
If dessert could wear a little crown, this upside-down apple tart would have it perched right on top.
You probably know the classic French tarte Tatin, right? Same vibe, but easier and faster, and honestly more fun.
Apple slices in sticky, golden caramel, tucked under buttery pastry that flakes up like a dream… You flip it out, and boom—something kind of magical, but without all that stressful pastry fuss.
You don’t need a culinary degree. You barely need patience.
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I keep this recipe in my back pocket for cozy weekends, dinner with friends, even “I want dessert and I want it now” cravings. Imagine the smell: caramel bubbling, apples softening, puff pastry turning golden and impossibly flaky. That’s the real art—getting those apples just the right mix of sweet, tart, and a little bit salty.
This is my kind of baking. A project that looks impressive but is a breeze to pull off. So let’s see what you need for this easy and delicious puff pastry apple tart recipe.
Ingredients
Let’s keep things simple with what you’ll need—no weird stuff, just real ingredients that make each bite count.
- 1 sheet of puff pastry (thawed if frozen)
- Shop-bought is fine. The buttery kind, if you can find it, makes the flakiest results. If you love making pastry from scratch, go for it, but we all have lazy days.
- 1 Red Delicious apple
- Peeled, cored, and sliced thin. You want the apple to be sweet but not bland. If you have a Granny Smith or Honeycrisp instead, use those. A mix of apples brings out more flavor if you’re feeling fancy.
- 1/8 cup (25g) brown sugar
- For that molasses kick and deep caramel color. If you run out, use all granulated sugar.
- 1/8 cup (25g) granulated sugar
- Keeps the caramel from being too dark, sweetens without overpowering.
- 4 tablespoons (60g) unsalted butter
- This is the rich base of your caramel. If salty butter is all you’ve got, just skip the added salt.
- 1/2 teaspoon cinnamon (optional)
- Only if you like. Cinnamon and apples go together like soft socks and lazy Sundays. Allspice or nutmeg work, too.
- Pinch of salt
- Sounds small, but it brings out all the flavors. Trust me, don’t skip it.
- Confectioners sugar, for serving
- Because a snowy dusting at the end always feels right. It’s optional, but looks pretty.
How to Make It
You won’t break a sweat making this tart. In fact, it might even help you relax. Here’s exactly how I do it, with a few shortcuts and some tips on how to avoid the mess-ups (since I’ve made them all, believe me).
Preparing the Apples and Caramel
First, stick your oven on at 375°F (190°C). You want it hot and ready once your apples are bubbling. Prepare a 9-inch round oven-proof skillet or a baking pan.
Then move on to apples – melt the butter in a pan or skillet over medium heat. When it bubbles, sprinkle in both types of sugar, cinnamon and that pinch of salt. Stir gently—the mixture should look like soft brown sand at first, then start to look glossy.
Let it bubble for a minute or two. The goal is caramel that’s somewhere between golden syrup and amber, not too dark (bitter caramel is no fun). Caramel moves fast, though, so keep your eyes glued. If it smells toasty, you’re in the right place; if you smell burned sugar, pull it off heat and start over. It happens.
Drop in your apple slices. I line them up in tight circles—looks prettier, and you get more apple in every bite. Be patient here; don’t crowd them too much or some won’t caramelize right.
Cook for about 10 minutes, pushing apples around now and then so they all catch some caramel love. The apples should be just tender. If you’re seeing a sticky, bubbling river of caramel, you’re winning.
Arranging the Apples and Adding the Pastry
Once apples hit that caramelized sweet spot, nudge the pan off the heat and let things cool off for a few minutes. This helps the pastry crisp instead of melting into a puddle.
While things cool, roll out your sheet of puff pastry on a floured surface. Cut it into 6 rectangles. You don’t need exact lines—it’s rustic on purpose.
Back to your apples. Place a little knob of butter on your baking sheet if you want extra richness (I always do).
Scoop about 4 slices of those caramelized apples in a neat line.
Next, lay a pastry rectangle over each pile, pressing down edges gently with a fork. Not only does it keep the good stuff in, it also gives you a crimped, bakery-style look.
If you’ve got any caramel left in the pan, spoon a little over the apples before you tuck them under the pastry. More caramel is always a good idea.
Baking and Flipping the Tart
Slide your pan into the oven. Bake for 30 minutes. You want the pastry golden brown and puffed, almost high-fiving the top of your oven.
Don’t open the oven door too much—let that steam do its magic.
Once done, set the pan aside for at least five minutes. This is the step everyone wants to skip, but patience here means the caramel sets a bit and flipping doesn’t turn into a disaster.
Grab a large plate (or cutting board, if you live dangerously). Put it on top of the pan, then, using oven mitts (I am not kidding, caramel is HOT), quickly but carefully flip the tart over. Listen for that lovely “plop”—that’s the sound of apples falling just where you want them.
Tap the bottom of the pan if anything sticks. If apples come loose, just nudge them back in place with a fork. Perfection isn’t the goal—flavor is.
Lastly, dust each tart with confectioners sugar.
For serving, I like mine warm, sometimes with whipped cream or a scoop of vanilla ice cream if I’m feeling extra (I usually am 😉).
Upside-Down Apple Tart
Ingredients
- 1 sheet of puff pastry thawed if frozen
- 1 Red Delicious apple peeled, cored, and cut into thin slices
- 1/8 cup 25g brown sugar
- 1/8 cup 25g granulated sugar
- 4 tablespoons 60g unsalted butter
- 1/2 teaspoon cinnamon optional
- A pinch of salt
- Confectioners sugar for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Use a round baking pan or oven-proof skillet approximately 9 inches in diameter.
- In your pan or skillet, melt the butter over medium heat. Add both types of sugar, cinnamon and a pinch of salt, stirring until the sugars dissolve and the mixture starts to bubble.
- Add the apple wedges to the pan, arranging them tightly in a circular pattern. Cook over medium heat for about 10 minutes, until the apples are somewhat tender and caramelized. Be careful not to burn the caramel.
- While the apples are caramelizing, roll out your puff pastry on a lightly floured surface. Cut in 6 even rectangles.
- Once the apples are caramelized, let them cool off for a few minutes.
- Then place 1 sheet of butter on the baking sheet, add 4 slices of caramelized apple and the puff pastry on top. Then push the edges down using a fork.
- Bake in the preheated oven for 30 minutes, or until the puff pastry is golden and puffed.
- Let the tart cool for a few minutes after removing it from the oven. Then carefully flip the tart onto the plate. Be very careful, as the caramel and pan will be very hot.
- Dust some confectioners sugar over the tarts.
- Serve warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.
