The beauty of this recipe is its simplicity and adaptability. We create a “caramelized” base in the air fryer before adding the puff pastry, which then cooks on top. This inverts the traditional tart-making process.
Yields: Varies depending on the size of your air fryer basket (this recipe is designed for a typical 4-6 quart air fryer; adjust as needed)
Prep Time: 10-15 minutes
Cook Time: 15-25 minutes
Ingredients:
- Puff Pastry: 1 sheet (about 1/2 of a standard 14-17 oz package), thawed but still cold. Crucially, keep it cold until ready to use.
- Fruit (or Savory Filling – see variations below):
- Apples: 2-3 medium, peeled, cored, and sliced (Honeycrisp, Gala, Fuji work well)
- Pears: 2-3 medium, peeled, cored, and sliced (Bosc or Anjou are good choices)
- Stone Fruit: Peaches, plums, nectarines (about 4-6, pitted and sliced)
- Berries: Will work, but use a gentle hand as they release more liquid.
- Sugar (for caramelization):
- 1/4 cup granulated sugar (or brown sugar for a richer flavor)
- Butter: 2 tablespoons, unsalted, cut into small pieces
- Optional Flavor Enhancers:
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 teaspoon vanilla extract (add after cooking, to the fruit)
- Lemon zest or juice (a squeeze to brighten the fruit flavor)
- Other spices: Cardamom, ginger, star anise (use sparingly)
Equipment:
- Air Fryer
- Parchment Paper (highly recommended, crucial for easy removal)
- Small bowl
- Sharp knife
- Rolling pin (optional, if your pastry needs a little reshaping)
Instructions:
- Prepare the Parchment: Cut a circle of parchment paper slightly larger than the base of your air fryer basket. This is essential for easy removal and cleanup. Place the parchment in the bottom of the basket.
- Caramelize the Base:
- Sprinkle the sugar evenly over the parchment paper in the air fryer basket.
- Dot the butter pieces evenly over the sugar.
- If using spices (cinnamon, nutmeg, etc.), sprinkle them over the sugar and butter.
- Arrange the Fruit (or Savory Filling):
- Arrange the sliced fruit (or your savory filling) in a single, slightly overlapping layer over the sugar and butter mixture. Don’t overcrowd; you want space for the caramel to bubble up. A circular pattern is aesthetically pleasing.
- Prepare the Puff Pastry:
- Lightly flour your work surface.
- Unfold the thawed puff pastry sheet. If needed, gently roll it out just enough to fit the shape of your air fryer basket, plus a little extra to tuck down the sides. You want it to be slightly larger than the fruit layer.
- Carefully place the puff pastry over the fruit, gently tucking the edges down the sides of the air fryer basket. Don’t press too hard, just ensure it’s covering the fruit.
- Use a sharp knife to cut a few small slits or prick the pastry with a fork in several places. This allows steam to escape and prevents the pastry from puffing up too much.
- Air Fry:
- Air fry at 350°F (175°C) for 15-25 minutes, or until the puff pastry is golden brown and cooked through, and the fruit is tender. The caramel should be bubbling and nicely browned.
- Keep a close eye on it! Air fryers vary in power, so cooking times can differ. Start checking around 15 minutes.
- Cool and Invert:
- Let the tart cool in the air fryer basket for at least 10-15 minutes. This is crucial! The caramel will be extremely hot and sticky. Cooling allows it to set slightly, making it easier to invert.
- Once cooled slightly, carefully place a plate or serving platter (larger than the air fryer basket) over the top of the basket.
- Using oven mitts (the basket will still be warm), quickly and carefully invert the air fryer basket and plate together. The tart should slide out onto the plate, with the caramelized fruit now on top.
- Gently peel away the parchment paper.
- Serve:
- Serve warm, optionally with a scoop of vanilla ice cream, whipped cream, or a dollop of crème fraîche.
Savory Variations:
The same principle applies to savory tarts! Here are some ideas:
- Tomato & Goat Cheese:
- Use sliced tomatoes (Roma or cherry tomatoes, halved) instead of fruit.
- Use a sprinkle of salt, pepper, and herbs (thyme, oregano, basil) instead of sugar.
- Dot with crumbled goat cheese before adding the puff pastry.
- Consider adding a thin layer of caramelized onions under the tomatoes.
- Mushroom & Gruyere:
- Sauté sliced mushrooms (cremini, shiitake, or a mix) with garlic and butter until softened.
- Season with salt, pepper, and thyme.
- Sprinkle grated Gruyere cheese over the parchment before adding the mushrooms and puff pastry.
- Asparagus & Parmesan:
- Blanch or lightly roast asparagus spears.
- Arrange the asparagus on the parchment.
- Sprinkle with grated Parmesan cheese, salt, and pepper.
- A squeeze of lemon juice after cooking is delicious.
Tips and Troubleshooting:
- Thawing Puff Pastry: Thaw your puff pastry in the refrigerator overnight, or at room temperature for about 30-40 minutes. It should be pliable but still cold. If it gets too warm, it will be sticky and difficult to work with.
- Parchment Paper is Key: Don’t skip this! It prevents sticking and makes cleanup a breeze.
- Don’t Overfill: Leave some space around the edges of the air fryer basket for the caramel to bubble up.
- Cooling Time: The cooling period is essential for the caramel to set and for safe handling.
- If the Pastry Sticks: If the pastry sticks to the parchment after inverting, gently use a thin spatula or knife to loosen it.
- Adjusting for Air Fryer Size: If you have a smaller air fryer, you may need to reduce the amount of fruit and pastry.
- Preheating: While not strictly necessary for this recipe, preheating your air fryer for a few minutes can help ensure even cooking.
- Fruit-releasing liquid. If you are using a very juicy fruit, after inverting, you may need to pour off some of the liquid.
This recipe is a great starting point. Experiment with different fruits, spices, and savory combinations to create your own signature upside-down tart! Enjoy!
