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• Once caramel has cooled, use hands to spread
butter evenly on top of the caramel.
• Place apple slices on top of the buttered caramel,
with rounded side sitting face down on the
caramel. The final product will be flipped over so
we want to arrange our prettiest apples first since
they will be on top after we finish baking.
• Unfold the puff pastry. Gently place the cake
pan on top of the pastry dough and cut the puff
pastry to the size of the pan. With a fork, prick a
few lines evenly throughout the puff pastry round.
Place puff pastry round on top of apples, with the
pricked side down. Gently press onto apples to
seal together. Place cake pan on a sheet tray, lined
with parchment or aluminum foil.
• Bake for about 45–50 minutes or until puff pastry
is golden brown and caramel starts to bubble.
• Pull from the oven and allow 15–20 minutes to
cook and settle.
• Once cooled, place Tatin on an inverted cooling
rack or an inverted plate that is wider than the
cake pan, on top of the cake pan. In one swift
motion, with each hand pressed firmly on top and
below the cake pan, flip the Tatin over and allow to
sit for a minute before lifting the cake pan up and
off of the rack.
• Allow to cool, serve with whipped cream or
ice cream!
