Apple Cranberry Tarte Tatin

Campbell's Apple Cranberry Tarte Tatin Recipe

This impressive tart looks difficult to make, but it's really quite simple. Give it a try...you'll be glad you did.

At a glance

Prep

15 min.

Total

1 hr. 30 min.

Serves

8

Thaw: 40 min.

Cook: 5 min.

Bake: 25 min.

Cool: 5 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons butter, melted
1 tablespoon all purpose flour
4 Golden Delicious apples, peeled and cut into 8 wedges each
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/3 cup sweetened dried cranberries

How to Make It

  • 1

    Heat the oven to 400°F.  Stir the brown sugar, cinnamon, butter and flour in a large bowl.  Add the apples and toss to coat. 

  • 2

    Arrange the apples, cut-side up, around the inside edge of a 10-inch oven-safe nonstick skillet, filling in towards the center.  Cook over medium heat for 5 minutes or until the brown sugar mixture is thickened.  Remove the skillet from the heat.

  • 3

    Sprinkle additional flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into an 11-inch square.  Trim the corners to form a circle.  Place the pastry over the apples, tucking in the edge around the inside of the skillet.

  • 4

    Bake for 25 minutes or until the pastry is golden brown.  Let the tarte Tatin cool in the skillet on a wire rack for 5 minutes.  Carefully invert the tarte Tatin onto a serving plate.  Sprinkle with the cranberries.

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RID#60953

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