Desserts - Cakes & Pastries

Classic French Tarte Tatin

Name: Classic French Tarte Tatin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 medium Firm, tart apples (e.g., Granny Smith, Honeycrisp); 100 grams Unsalted butter; 150 grams Granulated sugar; 1 tablespoon Fresh lemon juice; 1 sheet (approx. 250-300g) Puff pastry sheet (store-bought, all-butter recommended); 1 pinch Pinch of salt

1h 15min6 servingsMedium420 cal

Tarte Tatin is a beloved French 'upside-down' apple tart, originating from the Hotel Tatin in Lamotte-Beuvron, France, in the 1880s. Legend has it that one of the Tatin sisters accidentally baked an apple tart upside down, creating a caramelized fruit base topped with pastry. This rustic yet elegant dessert features tender, caramelized apples beneath a crisp, buttery puff pastry crust.

Ingredients

6 medium Firm, tart apples (e.g., Granny Smith, Honeycrisp)
100 grams Unsalted butter
150 grams Granulated sugar
1 tablespoon Fresh lemon juice
1 sheet (approx. 250-300g) Puff pastry sheet (store-bought, all-butter recommended)
1 pinch Pinch of salt

Instructions

1
Preheat your oven to 200°C (400°F). Peel, core, and halve the apples. If they are large, you can quarter them. Toss the apple pieces with the lemon juice to prevent browning.
2
In a heavy, oven-safe skillet (preferably cast iron, about 9-10 inches in diameter), melt 50g of butter over medium heat. Add the granulated sugar and a pinch of salt. Cook, stirring occasionally, until the sugar melts and turns into a rich amber caramel. This typically takes 5-8 minutes; be careful not to burn it.
3
Remove the skillet from the heat. Carefully arrange the remaining 50g of butter in small pieces over the caramel. Then, tightly pack the apple halves or quarters, cut-side up, into the skillet over the butter and caramel. Try to fit them as snugly as possible.
4
Return the skillet to medium-low heat and cook the apples gently for about 15-20 minutes, allowing them to soften and absorb the caramel flavor, occasionally basting them with the caramel sauce from the bottom of the pan. The apples should be tender but still hold their shape.
5
While the apples are cooking, roll out the puff pastry on a lightly floured surface to a circle slightly larger than your skillet. You can use a plate as a guide to cut a perfect circle.
6
Remove the skillet from the heat. Carefully place the puff pastry circle over the apples, tucking the edges down around the apples and into the sides of the pan.
7
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
8
Once baked, remove the tarte from the oven and let it rest for 5-10 minutes. This is crucial for the caramel to set slightly and prevent the apples from sticking.
9
Place a large serving plate (larger than the skillet) upside down over the skillet. Carefully but confidently, invert the tarte onto the plate. If any apples stick, gently rearrange them back onto the tart.
10
Serve warm, ideally with a dollop of crème fraîche, vanilla bean ice cream, or whipped cream.

Chef's Tips

•For the best caramel, use a heavy-bottomed, light-colored pan so you can easily monitor the color change. If it starts to crystallize, add a tiny splash of hot water and stir gently.
•Choose apples that hold their shape well when cooked, like Granny Smith, Braeburn, Gala, or Honeycrisps. They provide a good balance of tartness and texture.
•Inverting the tart can be daunting; ensure your serving plate is ready, and perform the flip swiftly. If a few apples shift, simply use a spoon to nudge them back into place while the tart is still warm.