Desserts > International Desserts > French Desserts > Tarte Tatin Recipe

Classic Tarte Tatin

Indulge in the caramelized perfection of a traditional French Tarte Tatin. This upside-down apple tart is a delightful combination of sweet apples, buttery pastry, and a hint of caramel, making it a show-stopping dessert for any occasion.

Prep Time
30 minutes
Cook Time
50 minutes
Servings
8
Ingredients
  • 250 g All-purpose flour
  • 1/4 tsp Salt
  • 125 g Unsalted butter, cold and cubed
  • 60-80 ml Ice water
  • 175 g Granulated sugar
  • 75 g Unsalted butter
  • 1.2 kg Apples (Granny Smith or Honeycrisp), peeled, cored, and quartered

Making the Pastry

In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

Preparing the Caramel

In a 9-inch oven-safe skillet (preferably cast iron), combine the sugar and butter. Cook over medium heat, stirring occasionally, until the sugar melts and turns into a deep amber caramel. Be careful not to burn the caramel.

Arranging the Apples

Remove the skillet from the heat. Arrange the apple quarters tightly in a circular pattern in the caramel, overlapping them slightly. Place apples with rounded sides down to create a flat surface when inverted.

Cooking the Apples

Return the skillet to medium heat and cook for about 20-25 minutes, or until the apples are tender and the caramel is bubbling and deep amber in color. Monitor closely to prevent burning.

Adding the Pastry

While the apples are cooking, roll out the chilled pastry on a lightly floured surface to a 12-inch circle. Gently place the pastry over the apples, tucking the edges down inside the skillet.

Baking the Tarte Tatin

Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until the pastry is golden brown.

Inverting the Tart

Let the tart cool in the skillet for about 10 minutes. Place a serving plate over the skillet and carefully invert the tart onto the plate. Some apples may stick to the skillet; gently remove them and arrange them on the tart.

Serving

Serve the Tarte Tatin warm with a scoop of vanilla ice cream or a dollop of crème fraîche.

Nutrition Facts (Estimated per serving)

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

  • Calories: Approximately 350-400
  • Fat: 15-20g
  • Saturated Fat: 10-12g
  • Carbohydrates: 50-60g
  • Sugar: 35-45g
  • Protein: 3-4g

Other Important Considerations for Nutrition

This dessert is relatively high in sugar and fat. Portion control is key. Using less sugar when making the caramel can reduce the overall sugar content. You can also experiment with whole wheat pastry for added fiber, although this will affect the texture.

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FAQ

  • Can I use different types of apples?

    Yes, but it is recommended to use firm apples that hold their shape well during cooking, such as Granny Smith, Honeycrisp, or Fuji.
  • Can I make the pastry ahead of time?

    Yes, the pastry can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap.
  • What if the caramel burns?

    If the caramel starts to burn, remove the skillet from the heat immediately and add a tablespoon of butter to help cool it down. Be very careful not to let it burn as it will make the tart taste bitter.
  • How do I prevent the apples from sticking to the skillet when inverting?

    Make sure the caramel is evenly distributed and that the apples are packed tightly. Letting the tart cool slightly before inverting also helps.