Instant Pot Tarte Tatin with Brown Butter

Name: Instant Pot Tarte Tatin with Brown Butter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 tablespoons (85 g) unsalted butter, cold, cut into 1/2-inch cubes; 1¼ cups (250 g) granulated sugar; 7 whole Granny Smith apples, medium, peeled, halved, cored; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (1½ g) fine sea salt; ½ sheet (245 g) thawed puff pastry sheet, 9×9-inch (23×23 cm) or 1/2 of a 17.3 oz (490 g) package, thawed, at room temperature; ½ cup (120 ml) water

From the MyKitchenBank Kitchen

A French classic reimagined for the Instant Pot: tender caramelized apples and crispy puff pastry, held together with brown butter and a whisper of vanilla. The pressure cooker speeds up the caramelization and cooking process while keeping the apples perfectly tender, and the puff pastry bakes to golden, flaky perfection on top. Brown butter adds a subtle hazelnut richness that elevates the entire tart.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 1 tart (6 slices)

Save to My Kitchen Jump to recipe

Steps

Before you start

Thaw puff pastry at room temperature for 20–30 minutes before using
Peel and core apples just before assembly to prevent browning
Have a 7-inch (18 cm) round baking dish (oven-safe) ready that fits inside your Instant Pot
Preheat your oven to 375°F (190°C)

1
Brown the butter
- In a small saucepan over medium heat, melt the cold butter cubes.
- Continue cooking for 5–7 minutes, swirling the pan occasionally, until the milk solids turn golden brown and smell nutty.
- Pour the brown butter (including solids) into the bottom of your 7-inch baking dish, tilting to coat evenly.
- Set aside.
+ Show details− Hide details
Ready when: Milk solids are golden brown and butter smells nutty
Tip: Watch carefully—brown butter burns quickly. Once it smells nutty, remove immediately from heat.
2
Prepare the caramel base
- Sprinkle the granulated sugar evenly over the brown butter in the baking dish.
- Do not stir; the pressure cooker will distribute it.
- Add the vanilla extract and sea salt, drizzling them directly over the sugar.
+ Show details− Hide details
Tip: Unmixed sugar and butter may look odd, but the pressure cooker's heat and moisture will blend them into silky caramel.
3
Arrange the apples
- Arrange the apple halves, cut-side down, in a circular pattern on top of the sugar mixture, fitting them snugly.
- Start with one in the center, then arrange the rest around it in concentric circles, overlapping slightly.
- The apples should fit snugly with minimal gaps.
+ Show details− Hide details
Ready when: Apples are arranged in a tight, circular pattern
Tip: Granny Smiths are firm and hold their shape; their tartness balances the sweet caramel. Arrange them tightly so they don't shift during cooking.
4
Add water to Instant Pot
- Pour the water into the Instant Pot's inner pot.
- Place the trivet or steamer rack inside.
- Carefully place the baking dish with the apples on the trivet.
+ Show details− Hide details
Tip: The trivet keeps the baking dish elevated so steam circulates and cooks the apples from below without direct contact with boiling water.
5
Pressure cook the apples
- Close the Instant Pot lid, set the vent to Sealing, and cook on high pressure for 8 minutes.
- This will caramelize the sugar, brown the apples' bottoms, and cook them through while keeping them just tender.
+ Show details− Hide details
Ready when: Pressure indicator shows Instant Pot has reached pressure; timer completes
Tip: Do not skip the pressure cooking step—it is essential for proper caramelization and cooking the apples evenly.
6
Quick release and cool slightly
- When the timer beeps, carefully move the vent to Venting to quick-release the pressure.
- Wait 1 minute for the pressure to fully release, then open the lid away from you (steam is hot).
- Let the baking dish cool in the Instant Pot for 3 minutes so the caramel sets slightly but the apples stay warm.
+ Show details− Hide details
Ready when: Pressure fully released; caramel is glossy and starting to set
Tip: Quick release is safe here because the dish is cushioned by the trivet. Never quick-release a pot of liquid without something to absorb the force.
7
Place puff pastry
- Carefully remove the hot baking dish from the Instant Pot using oven mitts.
- Place the thawed puff pastry sheet on top, draping it gently over the apples.
- If it's too large, trim it to fit the rim of the dish or let it overhang slightly (it will shrink as it bakes).
- Prick the pastry with a fork in 3–4 places to allow steam to escape.
+ Show details− Hide details
Ready when: Pastry is draped over apples and pricked
Tip: Puff pastry doesn't need to perfectly fit the baking dish—it will shrink and settle over the apples as it bakes.
8
Bake the tartOven 375°F / 190°C
- Transfer the baking dish to your preheated 375°F (190°C) oven.
- Bake for 18–22 minutes until the puff pastry is deeply golden brown and puffed.
- The edges should be crispy and slightly darker than the center.
+ Show details− Hide details
Ready when: Pastry is deep golden brown, puffed, and crispy at the edges
Tip: If the pastry is browning too quickly, tent it loosely with foil after 15 minutes. It should be deep gold, not pale.
9
Cool and invert
- Remove the tart from the oven and let it rest on the counter for 5 minutes—this allows the caramel to set just enough to hold the apples but remain soft enough to flow slightly when inverted.
- Loosen the edges with a thin spatula if needed.
- Place a serving platter or flat plate larger than the baking dish over the top.
- Holding the plate firmly, invert the baking dish and platter in one quick, confident motion.
- Leave the baking dish in place for 10 seconds, then carefully lift it away.
+ Show details− Hide details
Ready when: Tart is inverted; caramel flows around the pastry and apples
Tip: Hesitation or slowness when inverting risks the apples sliding. Be confident and swift. If an apple shifts, nudge it back with a spatula while the caramel is still warm.
10
Serve
- Let the tart cool for 10 minutes before slicing and serving.
- Serve warm or at room temperature, optionally with crème fraîche or vanilla ice cream.
+ Show details− Hide details
Ready when: Tart is just warm to the touch and set enough to slice
Tip: Slice with a sharp, serrated knife in a gentle sawing motion to keep the pastry crispy and the apples intact.

Good to know

Tips

Brown butter is the soul of this tart—don't skip it or substitute melted butter. The nutty, caramelized flavor is irreplaceable.
The Instant Pot eliminates the need for stovetop caramelization, which saves time and reduces the risk of burning the sugar. The pressure cooker is surprisingly effective at creating silky caramel.
Granny Smith apples are tart and hold their shape; avoid soft varieties like Red Delicious, which will turn mushy. Firmness matters here.
Puff pastry will shrink and possibly overhang the dish—this is normal. Once baked, the edges will be crispy and golden, adding texture to every slice.

Make ahead

The tart is best served the same day it is made, while the pastry is still crispy. You can prepare the apple and caramel base (through step 3) up to 4 hours ahead, then cover and refrigerate; bring to room temperature before pressure cooking.

Storage & reheating

Store leftover tart covered at room temperature for up to 2 days (the pastry will soften). To reheat, warm slices, pastry-side up, in a 300°F (150°C) oven for 5–8 minutes to re-crisp the pastry. Do not freeze the assembled tart, as the pastry will become soggy upon thawing.

Substitutions

Granny Smith apples, medium → Honeycrisp or Pink Lady apples. These are slightly sweeter; reduce sugar by 2 tablespoons (25 g) to maintain balance.
thawed puff pastry sheet, 9×9-inch (23×23 cm) or 1/2 of a 17.3 oz (490 g) package → Homemade puff pastry or all-butter puff pastry. Homemade will be flakier; use the same weight. Thaw or bring to room temperature before using.
unsalted butter → Clarified butter or ghee. Skip the browning step; use clarified butter as-is. The nutty flavor will be less pronounced, but the tart will still be delicious.
vanilla extract → Bourbon or brandy. Use 1/2 teaspoon (2.5 ml) bourbon instead. It adds a subtle depth to the caramel.