Butter Up, Tarte Tatin!
Upside-Down Caramelized Cookie Butter and Cinnamon Tart with Flaky Pastry
50 minutes
Serves 4
DessertFrench
Herb's take
This French-inspired twist on the classic tarte Tatin swaps apples for layers of gooey, spiced cookie butter and a whisper of cinnamon, all baked beneath a golden pastry lid. We'll explore caramelization and how cookie butter transforms under heat, making for a dessert that's equal parts science and decadence.
Equipment needed
- 9-inch oven-safe skillet
- offset spatula or spoon
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Position a rack in the lower third.
- 02Melt butter in a 9-inch oven-safe skillet over medium heat. Sprinkle sugar evenly over the melted butter and cook, swirling occasionally, until the mixture is bubbling and beginning to turn pale amber, about 4 minutes.
- 03Turn off the heat. Dollop the cookie butter all over the caramel, letting it melt slightly. Sprinkle cinnamon and salt over the top, then drizzle with lemon juice. Gently spread everything into an even layer using an offset spatula or the back of a spoon.
- 04Unfold puff pastry and trim to just fit the skillet. Lay the pastry over the cookie butter layer, tucking the edges down along the inside of the pan. Brush the top lightly with beaten egg.
- 05Cut a few small steam vents in the pastry. Bake until the pastry is deep golden and crisp, about 28 to 32 minutes.
- 06Let the tart rest for 5 minutes, then run a thin knife around the edge. Invert a plate larger than the skillet on top and, using oven mitts, carefully flip the tart out onto the plate.
- 07Let cool another 10 minutes before slicing and serving warm. Optionally, garnish with a dusting of extra cinnamon or a scoop of vanilla ice cream.
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