My First Attempt at Tart Tartin

 I have always wanted to make a tart tartin. Recently I’ve been experimenting with rustica apple tarts aka galette. The tricky part is flipping the hot pan upside down. Though not perfect I just made my first tart tartin today. Tarte Tatin is a classic French upside-down tart with caramelized fruit (traditionally apples) baked under a pastry crust, which is then inverted before serving to reveal a glossy, jammy topping. It's made by cooking fruit in butter and sugar on the stovetop to create a rich caramel, topping it with pastry (often puff pastry), baking until golden, and then flipping it onto a plate. The result is a simple yet elegant dessert with tender, caramelized fruit and flaky crust, often served warm with crème fraîche or ice cream. The last two pictures are not my tart but variations of the way it’s supposed to look. I’ll keep trying.

You place a pie crust or puff pastry over the apples and bake. Then the tricky part is flipping the whole thing over so the crust is on the bottom.

these two examples of what the correct tart tartin should look like