Upside-Down Apple Tart Recipe
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If you’re craving the taste of fall, this upside-down apple tart is just the thing. Sweet, caramelized apples melt into buttery puff pastry for a dessert that’s simple, cozy, and downright irresistible.
Store-bought puff pastry keeps things effortless, so you can whip up this treat anytime the craving hits. It’s the same shortcut I reach for when making easy pastries, savory snacks, and apple desserts once autumn rolls in.
It’s lovely for weekend brunch or an after-dinner treat. Serve it warm with a scoop of ice cream or enjoy it chilled with a little whipped cream the next day. However you serve it, this cozy apple tart always hits the spot.
How to Make Upside-Down Apple Tart
Once you see how simple this upside-down apple tart is to make, it’ll become your favorite dessert. Caramelize the apples until golden and glossy, then layer them under buttery puff pastry. Bake until crisp and beautifully golden, let it cool, and finish with your favorite garnish.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the tarts:
- Puff pastry: Store-bought puff pastry is my go-to for easy baking, but you can use homemade if you love making dough from scratch.
For the filling:
- Red apple: Naturally sweet and tender apples bake up soft without turning mushy.
- Butter: Unsalted
- Brown sugar
- Granulated sugar
- Cinnamon
- Salt
For serving:
- Confectioner’s sugar
- Vanilla ice cream (optional)
Step-By-Step Instructions
In under an hour, you can have this cozy upside-down apple tart ready to serve. Follow these simple steps, and you’ll have a golden, bakery-worthy dessert.
Step 1: Cook the apple filling
Preheat the oven to 375 F (190 C).
Melt 2 tablespoons butter in a skillet over medium heat. Add the apples, then sprinkle in the brown sugar, granulated sugar, cinnamon, and a pinch of salt. Stir to coat. When the mixture starts to bubble, cook for about 10 minutes until the apples are tender and caramelized. Take off the heat and let cool slightly.
Step 2: Prep the pastry
Lightly flour your work surface. Roll out the puff pastry and cut it into 6 even rectangles.
Step 3: Assemble the tarts
Cut the remaining butter into 6 pieces and place them on a baking sheet, leaving space between each piece. Spoon a portion of the caramelized apples over each butter piece (about 4 slices per tart). Lay a puff pastry rectangle on top and gently press the edges with a fork to seal.
Step 4: Bake and cool
Bake for 30 minutes at 375 F, or until the pastry is puffed and golden. Let the tarts cool for a few minutes, then carefully flip each one onto a plate. Use caution here, as the caramel will be very hot and sticky.
Substitutions
- Red Delicious apples: You can swap these for Fuji, Gala, or Honeycrisp. Any firm, sweet apple that bakes well will work beautifully.
- Butter: For a dairy-free option, try coconut oil.
- Cinnamon: A little apple pie spice or a mix of nutmeg and clove will bring the same cozy flavor.
Expert Tips
- Cut the apples evenly: Thin, even slices cook better and give the tart a clean, pretty finish.
- Let the puff pastry thaw: Thaw it in the fridge until flexible but still cool. If it warms up too much, it won’t puff properly.
- Keep it chilled: Cold pastry bakes up flaky. If it softens while you work, slide it back into the fridge for a few minutes.
- Go easy on the filling: Too many apples can make the caramel spill out. A modest layer keeps the pastry crisp and neat.
How to Store This Recipe
Keep leftover apple tarts in an airtight container for up to 2 days at room temperature or 4 days in the fridge. If you stack them, add parchment between layers to keep the pastry crisp.
To freeze, let the tarts cool, wrap each one in plastic, and place them in a freezer bag or container. They’ll keep for about 1 month.
To reheat, bake in a 350 F (175 C) oven for about 8–10 minutes, until the crust is crisp and the filling is warm. Skip the microwave, as it will make the pastry soft instead of flaky.
How to Serve Upside-Down Apple Tart
Upside-down apple tart tastes best warm, when the pastry is crisp and the apples are soft and caramelized. A little powdered sugar or a drizzle of caramel sauce adds the perfect sweet finish.
For a cozy treat, serve it with a scoop of vanilla ice cream or a swirl of whipped cream. It’s also lovely paired with your favorite fall coffees for that true fall comfort vibe. I enjoy mine with a pumpkin spice chai latte or pumpkin spice frappuccino. At brunch or parties, I serve this treat with apple cider mimosa.
More Apple Recipes To Try
Puff Pastry Upside-Down Apple Tart Recipe
Ingredients
For the Tarts:
- 1 sheet puff pastry thawed if frozen
For the Apples:
- 1 medium red apple peeled, cored, and thinly sliced
- 4 tablespoons unsalted butter divided
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
For Serving:
- confectioner's sugar for dusting
- vanilla ice cream optional
Instructions
- Preheat the oven to 375 °F.
- Melt 2 tablespoons butter in a skillet over medium heat. Add the apples, then sprinkle in the brown sugar, granulated sugar, cinnamon, and a pinch of salt. Stir to coat. When the mixture starts to bubble, cook for about 10 minutes until the apples are tender and caramelized. Take off the heat and let cool slightly.
- Lightly flour your work surface. Roll out the puff pastry and cut it into 6 even rectangles.
- Cut the remaining butter into 6 pieces and place them on a baking sheet, leaving space between each spot. Spoon a portion of the caramelized apples over each butter piece (about 4 slices per tart). Lay a puff pastry rectangle on top and gently press the edges with a fork to seal.
- Bake for 30 minutes at 375 °F, or until the pastry is puffed and golden. Let the tarts cool for a few minutes, then carefully flip each one onto a plate. Use caution here, as the caramel will be very hot and sticky.
Notes
- Slice the apples thin so they cook evenly and look neat.
- Thaw puff pastry in the fridge until soft enough to handle but still cool. I usually thaw it overnight.
