Caramelised upside-down apple tart — French bistro magic at home.
| Prep | Cook | Total | Yield |
|---|---|---|---|
| 30 min | 40 min | 1 hr 30 min | 6 servings |
Difficulty: Medium
Caramel & Apples
Pastry
Peel, core, and halve the apples. Preheat oven to 200 °C.
In a 26–28 cm oven-safe frying pan, spread sugar in an even layer. Cook over medium heat without stirring until the edges begin to melt. Then gently swirl the pan to melt evenly. Continue cooking until the caramel is a deep amber (about 175 °C). Add butter — it will bubble furiously — and swirl to incorporate. Add cinnamon and salt.
Arrange apple halves tightly in concentric circles, cut-side up. They will shrink, so pack them in. Cook on the hob over medium heat for 10–15 minutes, gently pressing the apples into the caramel, until they begin to soften and the caramel deepens.
Roll puff pastry into a circle slightly larger than the pan. Lay it over the apples, tucking the edges down around the inside of the pan. Bake for 25–30 minutes until the pastry is deep golden and puffed.
Remove from oven and rest for exactly 5 minutes — too long and the caramel sets and sticks. Place a large plate or board over the pan. In one confident movement, flip. Leave the pan in place for 10 seconds to let all the caramel drip down. Lift away carefully.