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Tarte Tatin

French · Dessert · Medium

Tarte Tatin

Total
1 hr 45 min
Prep
40 min
Serves
8
Calories
390
Jump to recipe

Amber caramel surrounds tender apple quarters beneath a crisp puff-pastry lid, turned over while warm to reveal a glossy fruit topping.

Packing the apples closely gives Tarte Tatin a thick fruit layer that holds together when inverted. The caramel tastes slightly bittersweet, balancing the apples and butter rather than coating them in plain sweetness.

Use firm baking apples such as Braeburn and keep the pastry cold until it goes on. Turn the tart out while the caramel is still fluid, using a plate with a rim to catch the hot juices.

SweetRichCrispyBakingClassicVegetarianNut-free

Method

  1. Heat the oven to 375°F (190°C). Dust the counter with flour and roll the puff pastry into an 11-inch circle. Prick it lightly with a fork and refrigerate while preparing the apples.

  2. Spread the sugar evenly in a 10-inch ovenproof skillet. Heat over medium heat for , tilting the pan as the sugar melts, until evenly amber. Remove from the heat and carefully stir in the butter; the caramel will bubble.

  3. Arrange the apple quarters tightly in the caramel, rounded-side down, using tongs to keep your hands away from the hot sugar. Return to medium-low heat and cook for , until the apples begin to soften and release juice.

  4. Lay the cold pastry over the apples and tuck the edges inside the skillet with a spoon. Cut three small steam vents. Bake for , until the pastry is deeply golden and crisp.

  5. Rest for . Run a knife around the edge, place a large rimmed serving plate over the skillet and invert in one confident motion using oven mitts. Lift off the skillet and serve with creme fraiche.

Forkue tips

  • If an apple quarter sticks to the skillet, lift it out with a spoon and fit it back into the tart while the caramel is warm.

Storing and reheating

Refrigerate for up to 3 days. Reheat slices on a sheet pan at 350°F (175°C) to warm the fruit and dry the pastry; microwave reheating makes the crust soft.

Kitchen gear

10-inch ovenproof skilletTop picks on AmazonRolling pinTop picks on AmazonRimmed serving plateTop picks on Amazon
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Nutrition per serving, estimated

390Calories
3gProtein
45gCarbs
23gFat

Tarte Tatin: FAQ

Why is the caramel bitter?

It likely cooked too dark. Remove it from the heat at an even amber color, before it turns very dark or starts smoking.

Can I use shortcrust pastry?

Yes. Roll it thinly and bake until thoroughly browned. It gives a firmer, more crumbly base than puff pastry.

How do I store and reheat Tarte Tatin?

Refrigerate for up to 3 days. Reheat slices on a sheet pan at 350°F (175°C) to warm the fruit and dry the pastry; microwave reheating makes the crust soft.

How long does Tarte Tatin take?

About 1 hr 45 min in total: 40 min prep and 1 hr 5 min cooking.

What do I need to make Tarte Tatin?

The key ingredients are puff pastry, all-purpose flour, braeburn apples, unsalted butter and creme fraiche, plus pantry basics.

Any tips for Tarte Tatin?

If an apple quarter sticks to the skillet, lift it out with a spoon and fit it back into the tart while the caramel is warm.

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