Chef Jenn's Upide-Down Puff Pastry Apple Tart
Apples caramelized in butter and sugar are topped with puff pastry, baked golden, and flipped into rustic tarts that are cozy, elegant, and effortless.
Servings: 6 tarts
Calories: 334kcal
Ingredients
- 1 sheet puff pastry thawed if frozen
- 1 red apple peeled, cored, and thinly sliced
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter divided (1 tablespoon for caramelizing, 3 tablespoons for layering)
- ½ teaspoon cinnamon
- pinch salt
- powdered sugar for serving
- whipped cream or vanilla ice cream, optional for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt 1 tablespoon butter. Stir in sugars, cinnamon, and salt until bubbling.
- Add apple slices and cook 10 minutes, until softened and caramelized.
- Roll out puff pastry on a floured surface and cut into 6 rectangles.
- On a parchment-lined sheet, place a pat of butter, apple slices, and cover with pastry. Seal edges with a fork.
- Bake for 30 minutes, until pastry is golden.
- Cool briefly, flip onto plates, and dust with powdered sugar.
- Serve warm, with ice cream or whipped cream if desired.
Notes
Chef Jenn’s Tips
- Use apples that hold their shape when baked. Honeycrisp and Pink Lady are especially reliable.
- Watch the caramel closely—it can go from perfect to burnt quickly.
- If the puff pastry softens too much while working, chill it in the fridge for a few minutes.
- A pizza cutter is handy for clean, even cuts of pastry.
- Always use parchment paper—caramel can stick stubbornly to baking sheets.
Nutrition
Serving: 1tart | Calories: 334kcal | Carbohydrates: 29g | Protein: 3g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 104mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg