Description
A rustic yet refined French dessert, this upside-down apple tart features deeply caramelized apples infused with fresh rosemary, all nestled under golden, flaky pastry. The aromatic twist makes it a showstopping centerpiece.
Ingredients
Scale
- 4–5 medium apples (Honeycrisp or Granny Smith), peeled, cored, and quartered
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 tablespoon water
- 1 sprig fresh rosemary
- 1 sheet puff pastry, thawed
- Pinch of sea salt
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet over medium heat, combine sugar, water, and rosemary. Stir until sugar dissolves, then stop stirring and let it cook until it turns a deep amber caramel.
- Remove rosemary sprig and stir in butter and a pinch of sea salt.
- Carefully arrange apple quarters cut side up in the caramel and cook for 8–10 minutes until slightly tender.
- Lay the puff pastry over the apples, tucking in the edges. Cut a few slits to vent.
- Bake for 25–30 minutes or until the pastry is golden and puffed.
- Let cool for 5 minutes, then carefully invert onto a plate. Serve warm with cream or ice cream if desired.
Notes
- Use firm apples that hold their shape when baked.
- Infuse the caramel longer for a stronger rosemary note, but remove before it gets bitter.
- Can be made a few hours ahead and gently reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
Keywords: tarte tatin, rosemary caramel dessert, upside down apple tart, French apple pastry, rustic elegant dessert