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A square piece of apple puff pastry topped with a scoop of vanilla ice cream and dusted with powdered sugar.

Puff Pastry Upside-Down Apple Tart Recipe

Author: Jessica Haggard
Celebrate the season with this upside-down apple tart made with buttery puff pastry and sweet, caramelized apples. It’s easy to prepare, looks impressive, and is ready in under an hour. It’s the perfect dessert or brunch treat for a cozy fall weekend.
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Prep Time 10 minutes
Cook Time 10 minutes
Bake Time 30 minutes
Total Time 50 minutes
Course Desserts
Cuisine French
Servings 8 tarts
Calories 254 kcal

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.
Serve: Warm with vanilla ice cream or whipped cream; plus or minus a cup of coffee.
Store: Store leftover tarts in an airtight container for up to 2 days at room temperature or 4 days in the fridge. Freeze cooled tarts for up to 1 month, then reheat in a 350 F oven for 8 to 10 minutes until warm and crisp.
 
 

Nutrition

Serving: 1pastryCalories: 254kcalCarbohydrates: 23gProtein: 2gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 15mgSodium: 114mgPotassium: 49mgFiber: 1gSugar: 9gVitamin A: 188IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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