Apple Caramel Tarte (Print Version)
# Ingredients:
→ For the Upside-Down Pie
01 -
6 medium apples (choose Granny Smith or Honeycrisp)
02 -
1 sheet puff pastry
03 -
1/2 cup unsalted butter
04 -
1 teaspoon ground cinnamon
05 -
3/4 cup granulated sugar
→ For the Sorbet Scoop
06 -
1 tub of fruit sorbet (try lemon, raspberry, or mango)
# Instructions:
01 -
Set your oven to 375°F (190°C) to preheat.
02 -
Peel the apples, remove the cores, and slice them thinly.
03 -
In a large oven-safe skillet, melt the butter on medium heat. Stir in the sugar and cook it down to a golden caramel. Toss in the apple slices with the cinnamon, stirring here and there so the apples get coated. Let it simmer 15–20 minutes till the apples soften and the caramel thickens up.
04 -
Roll out the puff pastry and lay it over the apples, folding the edges inward to fit the skillet.
05 -
Pop the skillet into the oven and bake for around 25–30 minutes. The pastry should puff up and get nice and golden.
06 -
Pull the skillet out of the oven and let the dish cool for 10 minutes.
07 -
Carefully turn the skillet upside down over a large serving plate to release the tart. Give it a few minutes to cool a little more before eating.
08 -
Grab a scoop of sorbet and place it next to a slice of warm tart before serving.