Food Ginger Apple Tarte Tatin Be the first to rate & review! A tarte Tatin is always an impressive dessert to serve, and this one is mighty easy. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Updated on October 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 40 mins Total Time: 1 hrs 40 mins Servings: 8 Jump to Nutrition Facts Don’t let the beauty of a tarte Tatin intimidate you. It’s easier to make than it looks, especially when you rely on store-bought puff pastry. Traditionally, this French upside-down apple tart is made by covering the bottom of a baking dish with butter and sugar to caramelize around apples held together by a flaky pastry crust. In this recipe that’s perfect for Thanksgiving or any holiday, you'll infuse caramel with fresh ginger. Then drape thawed puff pastry on top and let it turn flaky and golden in the oven. Flip the entire thing over for the big reveal table-side, and expect oohs and ahs. Ingredients 7 medium apples, a mix of Gala and Granny Smith (2 1/2 pounds total) 2/3 cup granulated sugar 5 tablespoons unsalted butter 1/2 teaspoon kosher salt 2 tablespoons grated ginger (from a 3-inch piece) 1 sheet frozen puff pastry, thawed 1 cup all-purpose flour, for dusting Vanilla ice cream, for serving Directions Preheat oven to 375°F. Peel, quarter, and core apples. Combine sugar and 1/3 cup water in a 10-inch ovenproof skillet over medium. Bring to a simmer and cook, undisturbed, until caramel is light amber, 6 to 10 minutes. (Reduce heat to avoid browning too fast.) Stir in butter and salt until melted. Add ginger. Add apples to skillet; cook, stirring often, until apples are softened and caramel is deep amber, 15 to 20 minutes. Use 2 forks to arrange apples, cut side up, in concentric circles in skillet, starting with 1 in center. Roll out puff pastry on a lightly floured work surface until just large enough to cover skillet with some overhang. Carefully drape pastry over apples in skillet. Use a spatula or your fingers to tuck pastry around apples along edges. Bake, rotating halfway through, until pastry is golden, 35 to 40 minutes. Let cool on a wire rack for 10 minutes. Place a large cutting board or plate on top of skillet; carefully flip to display tarte apple side up. Serve warm or at room temperature with ice cream. Rate it Print Nutrition Facts (per serving) 492 Calories 23g Fat 65g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 492 % Daily Value * Total Fat 23g 30% Saturated Fat 14g 68% Cholesterol 77mg 26% Sodium 195mg 8% Total Carbohydrate 65g 24% Dietary Fiber 2g 7% Total Sugars 47g Protein 7g Vitamin C 2mg 10% Calcium 176mg 14% Iron 1mg 5% Potassium 316mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.