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This classic upside-down apple dessert paired with cooling sorbet makes a perfect treat for any time of year, bringing together warm caramelized apples and refreshing frozen goodness.
I first tried this combo during an unplanned family dinner and it's now our go-to showstopper for special gatherings. The hot-cold contrast creates a taste experience you won't forget.
Ingredients
- 6 medium apples: go for Granny Smith or Honeycrisp as they keep their shape while cooking and give a nice tanginess
- 1 puff pastry sheet: ready-rolled to save time without cutting corners on taste
- 125g unsalted butter: good quality for a rich, tasty caramel
- 150g granulated sugar: this will turn into beautiful golden caramel
- 1 teaspoon cinnamon: adds a lovely spice note that works great with apples
- 1 container of fruit sorbet: lemon, raspberry or mango work great to balance the warm dessert
Simple Steps To Follow
- Heat your oven:
- Set to 190°C for even baking. This temp helps the pastry puff up nicely while cooking the apples just right.
- Get the apples ready:
- Peel each apple carefully then take out the core and seeds. Cut them into slices about 5mm thick so they cook evenly in the caramel. Too thick and they'll stay hard, too thin and they'll fall apart.
- Make the caramel:
- Melt the butter in an oven-safe pan over medium heat then add sugar. Let it cook for about 5 minutes, stirring until you get a golden caramel. Mix in the apple slices and cinnamon, gently coating each piece. Cook for 15-20 minutes until apples soften and the caramel thickens slightly.
- Cover with pastry:
- Lay the puff pastry on a lightly floured surface, then place it carefully over the caramelized apples. Tuck the edges inside the pan, pressing down gently to seal.
- Bake it:
- Put the pan in the oven for 25-30 minutes until the pastry turns golden and puffy. The crust should be crisp outside but still soft inside.
- Cool and flip:
- Take the pan out and let it cool for exactly 10 minutes. This timing matters because the dessert needs to stay warm for turning but not so hot that the caramel sticks. Carefully flip the pan onto a serving plate.
- Time to eat:
- Serve each slice while still warm with a big scoop of sorbet on the side. The mix of warm dessert and cold sorbet creates an amazing flavor explosion.
This dish brings back memories of Sunday afternoons at my grandma's Provençal kitchen. She always used apples from her garden and stressed how important it was to get the fruit caramelization just right. That's the secret behind this dessert's amazing flavor.
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Keeping And Reheating
This upside-down apple treat stays good for up to three days in the fridge if kept in an airtight container. To warm it up, put it in a preheated oven at 160°C for about 10 minutes. Don't use the microwave as it'll make the pastry soggy. Keep the sorbet in the freezer and take it out roughly 5 minutes before serving so it's just the right softness.
Ways To Switch It Up
You can swap apples for pears for a lovely fall version or even try something different like pineapple. For an extra treat, sprinkle some caramelized nuts on top right after flipping. If you're feeling adventurous, try a tiny bit of sea salt flakes on the caramel for an interesting sweet-salty mix.
The Story Behind This Dessert
This famous French treat came from a happy kitchen mistake made by the Tatin sisters who ran a hotel in the Loire Valley during the 19th century. The story goes that Stéphanie Tatin forgot to put pastry under her apple pie and tried to fix her mistake by placing it on top of the already-cooking apples. This "upside-down" method became a French pastry classic and keeps winning over food lovers worldwide.
Frequently Asked Questions
- → What kind of apples work best?
Go for Granny Smith or Honeycrisp. They’ve got just the right balance of tart and sweet.
- → Is puff pastry a must?
Nope! You can swap it for shortcrust pastry if you want a different texture.
- → How do I prevent burning the caramel?
Keep it on medium heat and keep an eye on it. When it's golden, stop cooking. Don’t crank the heat up too high.
- → Can I make this ahead of time?
Yep! Prepare it in advance and just warm it up a bit before serving for that fresh-out-of-the-oven vibe.
- → What sorbet works well with this?
Citrus, raspberry, or mango sorbets pair nicely with the sweet tarte flavors.