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Fresh apple hand pies with vanilla ice cream served on mint green plates for a delightful homemade dessert.

Upside-Down Apple Tart

Chef Jenn
Upside-Down Apple Tart Recipe makes six individual tarts with buttery puff pastry and caramelized apples, baked golden and served with a dusting of sugar.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Brunch, Dessert, Sweet Treat
Cuisine Fall Dessert, French-inspired
Servings 6 servings
Calories 339 kcal

Equipment

Ingredients
  

  • 1 sheet of 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
  • salt
  • powdered sugar for serving
  • whipped cream or vanilla ice cream, optional for serving

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Melt 1 tablespoon of the butter in a skillet over medium heat. Stir in the brown sugar, granulated sugar, cinnamon, and salt. Cook until the sugars dissolve and the mixture begins to bubble.
  • Add the apple slices to the caramel and cook over medium-low heat for about 10 minutes, until softened and caramelized, being careful not to break them up or burn the caramel.
  • Roll out the puff pastry on a lightly floured surface and cut it into 6 rectangles.
  • Cut the remaining 3 tablespoons of butter into 6 equal half-tablespoon pieces. On a parchment-lined baking sheet, place 1 butter piece, top with about 4 slices of caramelized apple, and cover with a rectangle of puff pastry. Press the edges down with a fork to seal. Repeat with the remaining butter, apples, and pastry to make 6 tarts.
  • Bake the tarts for 30 minutes, or until the puff pastry is puffed and golden brown.
  • Cool for a few minutes, then carefully flip the tarts onto a plate. Be cautious — the caramel will be very hot.
  • Dust the tarts with powdered sugar.
  • Serve the tarts warm or at room temperature, with whipped cream or a scoop of vanilla ice cream if desired.

Notes

Chef Jenn’s Tips

  • Use apples that hold their shape. Red Delicious works, but Honeycrisp or Pink Lady are also great.
  • Keep a close eye when caramelizing. Sugar can go from golden to burnt in a flash.
  • If your puff pastry feels sticky, pop it in the fridge for 5 minutes before rolling.
  • A pizza cutter works just as well as a pastry wheel for cutting even rectangles.
  • Don’t skip parchment paper; caramel can weld itself to pans if it leaks.

Nutrition

Serving: 1tartCalories: 339kcalCarbohydrates: 31gProtein: 3gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 20mgSodium: 104mgPotassium: 66mgFiber: 1gSugar: 11gVitamin A: 251IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword caramelized apples, puff pastry tart, upside-down apple tart
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