A Tarte Tatin looks dramatic, but at its core it’s one of the simplest cast-iron desserts you can make: fruit caramelized in butter and sugar, topped with a layer of pastry, and baked until the whole thing becomes a sticky, glossy upside-down pie. That’s it. This guide is built to flex. Use any size skillet, swap apples for pears, or choose between puff pastry, pie dough, or even phyllo.
Field Notes
Fruit swaps: Apples and pears behave similarly. Stone fruit works too; reduce caramelizing time.
Crust choices: Puff pastry gives a high rise, pie dough gives structure, phyllo gives crisp layers.
Any skillet size works: Scale the fruit so the surface is filled; adjust baking time slightly for deeper pans.
Flavor boosters: Try citrus zest, cardamom, or a splash of booze.
Serving: Best warm. Ice cream optional but recommended. Leftovers make an excellent breakfast.
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