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Cinnamon Apple Tarte Tatin is a classic French dessert that beautifully combines the rich flavors of caramelized apples with a flaky puff pastry crust. This inverted tart is not only visually stunning but also a deliciously comforting treat that’s perfect for any occasion. Whether you’re hosting a dinner party or simply looking to indulge in something sweet, this recipe is sure to impress. Throughout this article, we’ll explore the origins of Tarte Tatin, provide a step-by-step guide to making it, and discuss serving suggestions to elevate your dessert experience.

Cinnamon Apple Tarte Tatin

Discover the magic of Cinnamon Apple Tarte Tatin, a classic French dessert that's as stunning as it is delicious. This recipe features caramelized apples nestled in a flaky puff pastry crust, creating a perfect blend of sweet and tart flavors. Enjoy making this delightful treat with step-by-step instructions that guide you through its rich history and essential techniques. Whether for a special occasion or a cozy night in, this dessert is sure to impress everyone at the table.
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Ingredients
  

4 large Granny Smith apples, peeled, cored, and quartered

1/2 cup unsalted butter (1 stick)

1 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 sheet of puff pastry, thawed (store-bought or homemade)

Pinch of salt

Optional: whipped cream or vanilla ice cream for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking once the tart is assembled.

    Prepare the Caramel: In a large, heavy ovenproof skillet (cast iron is ideal), melt the butter over medium heat. Once the butter is melted, add the granulated sugar. Continuously stir the mixture until it transforms into a beautiful golden amber color, which should take about 5-7 minutes. Keep a close eye on it to avoid burning.

      Add Flavors: Once the caramel reaches the desired color, add in the ground cinnamon, vanilla extract, and a pinch of salt. Stir well to incorporate all the flavors evenly into the caramel.

        Arrange the Apples: Carefully place the quartered apples cut side down into the caramel sauce. Pack the apples tightly in the skillet, as they will shrink during the cooking process. Allow them to cook for about 10-15 minutes over medium heat, until they soften slightly and begin to release their natural juices.

          Top with Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to smooth it out. Cut out a circle that’s slightly larger than your skillet, aiming for about 10 inches in diameter. Drape the puff pastry over the apple mixture, tucking the edges neatly inside the skillet to encase the apples.

            Bake the Tarte Tatin: Carefully transfer the skillet to your preheated oven. Bake for 25-30 minutes or until the puff pastry is golden brown and has puffed up nicely.

              Cool and Invert: After baking, remove the skillet from the oven and let it cool for about 5-10 minutes. To serve, gently invert the skillet onto a large, round serving platter. If any apples happen to stick to the skillet, simply reposition them back onto the tart with a spatula.

                Serve: Slice the warm Cinnamon Apple Tarte Tatin into wedges. For an extra indulgent touch, offer whipped cream or vanilla ice cream on the side for serving!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings

                    - Presentation Tips: Dust the top of the tart with powdered sugar before serving and garnish with fresh mint leaves for a pop of color!