A glossy, deeply caramelized apple topping with buttery, salted-sweet notes and a hint of thyme.
The pastry bakes crisp at the edges and becomes slightly tender beneath the warm fruit.
Each bite balances bright apple acidity, sticky caramel, and a savory thyme lift.
Serve warm, inverted onto a platter, with vanilla ice cream or crème fraîche for contrast.
Ingredients
- Firm apples such as Braeburn or Granny Smith (6 medium, peeled, cored, halved)
- Granulated sugar (3/4 cup / 150 g)
- Unsalted butter (3 tbsp / 45 g), cut into pieces
- Heavy cream (1/3 cup / 80 ml), warmed
- Sea salt (1/2 tsp)
- Fresh thyme leaves (1 tsp) or 6 small sprigs
- Frozen puff pastry sheet (1 sheet, thawed) or a 9-inch round shortcrust disk (1)
- Lemon juice (1 tbsp)
- Vanilla ice cream or crème fraîche (for serving, optional)
Instructions
- Preheat the oven to 400°F (200°C). Roll the puff pastry into an approximately 10-inch circle if needed and keep chilled while you prepare the apples.
- Toss the apple halves with lemon juice to prevent browning and set aside. Have an oven-safe 10-inch skillet ready.
- Over medium heat, sprinkle the sugar evenly in the skillet and add 2 tbsp water. Cook without stirring until the sugar melts and turns a deep amber color, tilting the pan gently to promote even caramelization (about 6–8 minutes).
- Carefully add the butter pieces to the hot caramel and stir until melted, then slowly pour in the warmed cream while stirring; the mixture will bubble vigorously. Stir in the sea salt and thyme leaves, then remove from heat.
- Arrange the apple halves tightly in concentric circles, rounded side down, on top of the caramel. Pack them snugly—they will shrink as they cook. Return the skillet to medium heat and simmer for 6–8 minutes to begin glazing the apples.
- Remove from heat, drape the chilled puff pastry over the apples, tucking the edges down around the fruit inside the skillet to create a sealed edge.
- Transfer the skillet to the oven and bake until the pastry is puffed and golden, about 25–30 minutes. If pastry browns too quickly, tent loosely with foil.
- Let the tarte tatin rest for 8–10 minutes after baking. Carefully invert onto a serving platter: place the platter over the skillet, hold firmly, and flip in one confident motion. If the caramel is very thick, briefly warm the skillet to loosen before flipping.
- Serve warm with scoops of vanilla ice cream or a dollop of crème fraîche. Spoon any extra caramel from the skillet over slices as desired.
Tips or Variations
- Choose apples that hold their shape (Braeburn, Pink Lady, or Granny Smith) to avoid a puree-like filling.
- Swap thyme for a pinch of ground cinnamon or add a splash of Calvados to the caramel for a boozy note.