Apple Tart Tatin

A slice of this upside-down tart needs nothing more than a dollop of crème fraîche to accompany it. The apples provide the only fiber.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 6


  • 4 Tbsp. butter
  • 1⁄2 cup brown sugar
  • 6 apples, peeled, cored, and quartered
  • 1 sheet frozen puff pastry, thawed in the refrigerator


  • Preheat oven to 375°F.
  • Sauté the butter and brown sugar in a cast-iron skillet until the foam subsides and it caramelizes. Remove from heat.
  • Place the apple quarters on the bottom of the pan, lining them up around the edge and ending in the center.
  • Cut the corners off the puff pastry to make a rough round and place it on the apples. Cut a small slit in the center to let steam escape.
  • Bake the skillet in the oven for 45 minutes. Remove, invert onto a plate, and carefully lift, leaving the tart on the plate. Cut into wedges and serve hot.