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    Home » Recipes » Desserts » Tarte Tatin

    Tarte Tatin

    Published: September 15, 2021 · Modified: Sep 15, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This Tarte Tatin is sure to wow your guests! This French classic is a beautiful upside-down tart with caramelized apples and a flaky crust that is a beautiful and delicious treat which only requires five simple ingredients.

    A slice of tarte Tatin on a plate in front of a cake stand with the rest of the Tatin behind it.
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    Pinterest graphic of a slice of tarte Tatin on a plate beside a pink linen napkin, a fork, and a daisy.
    Pinterest graphic of a tarte Tatin with a slice cut out on a pink serving dish.
    Pinterest graphic of a tarte Tatin with three scoops of vanilla ice cream in the middle.
    Pinterest graphic of a slice of tarte Tatin on a plate in front of a pink serving platter with the rest of the Tatin.
    Pinterest graphic of an overhead view of a tarte Tatin with a slice cut and pulled slightly forward,

    Tarte Tatin, also known as Tarte Tatin aux Pommes, is a flavorful French rustic tart made like my Pineapple Upside Down Cake but with fewer ingredients! Named after the Tatin sisters who accidentally invented it at their hotel, Hôtel Tatin, the Tarte Tatin became their signature dish. Just like the original, you start with a caramel base at the bottom of the pan, add apples, and then top it off with a puff pastry.

    This Tatin recipe is so easy to make that you’ll be making it every week for Sunday dinner. If you’re worried about nailing it, don’t be! My easy step-by-step photos and tips will guide you all the way through the recipe. Want to try another apple recipe? Try my Apple Galette or Apple Strudel!

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make tarte Tatin.

    Apples — you want to get apples that will hold up when you bake them, as some can get mushy or grainy in the oven. You also want to get apples similar in size, so they all cook evenly. The best apples to use for a tarte Tatin are Granny Smith, Honeycrisp, or Pink Lady.

    Puff pastry — you can find puff pastry at most major grocery stores in the frozen aisle, but you can easily make homemade puff pastry as well.

    Sugar — as the sugar heats up, it will melt and start to caramelize. White granulated sugar is ideal, and I don’t recommend substituting it with a different sweetener.

    HOW TO MAKE TARTE TATIN

    Set of two photos showing an apple being quartered and sugar melted in a pan.

    1. Peel, quarter, and core the apples. Set aside.

    2. In a 10-inch oven-proof skillet, sprinkle the sugar evenly over the bottom and drizzle with water. Cook over medium heat, occasionally stirring, until the mixture bubbles and turns light amber, 5 to 7 minutes.

    Set of two photos showing butter added to the melted sugar then cut apples added.

    3. Stir in the butter until melted. It will bubble up, so be careful.

    4. Add the apples. Cook, stirring the apples every few minutes until the caramel is a deep amber color, about 15 minutes. Remove from heat.

    Set of two photos showing puff pastry rolled out and cut into a circle.

    5. Roll out the puff pastry slightly.

    6. Cut the puff pastry into an 11-inch circle.

    Set of two photos showing apples placed into a pan then caramel poured on top.

    7. Arrange the apples, curved side down in concentric circles in the skillet.

    8. Top off with the caramel.

    Set of two photos showing puff pastry added on top of the apples in the pan before inverted on a serving plate after being baked.

    9. Place the puff pastry over the apples, tucking the edges down with a spatula. Place on a rimmed baking sheet.

    10. Bake for 35 to 40 minutes or until the puff pastry is a deep golden brown on top. Let cool on a wire rack for 15 minutes. Carefully invert the tarte Tatin onto a rimmed serving plate.

    A tarte Tatin with a slice cut out of it on a serving platter.

    PRO TIPS FOR MAKING THIS RECIPE

    • Try not to cut the apples too small. Quartering them helps prevent the apples from turning into mush as it cooks with the caramel.
    • If you don’t have a 9-inch oven-proof skillet, cook the caramel and apples in a skillet and then arrange the apples in a 9-inch round cake pan, pouring any remaining caramel over the top of the fruit before placing the puff pastry.
    • Make sure the puff pastry has thawed before rolling it out, or it’ll rip.
    • For extra flavor, you can add a sprinkle of cinnamon or apple pie spice.
    • Make flipping the Tarte Tatin easier by running a knife around the edge of the crust before flipping.
    • If the apples shift as you flip the tarte Tatin out of the pan, you should be able to nudge them back in place. Once the dessert is fully cooled, it’ll set, and you won’t be able to fix it, so work quickly!
    • Apples shrink a lot when they cook, so pack as many in the pan as possible.
    • Tatins can be made with pears, plums, nectarines, or peaches as well.

    Overhead view of a tarte Tatin with three scoops of vanilla ice cream on top.

    FREQUENTLY ASKED QUESTIONS

    Is this served hot or cold?

    You can serve your Tarte Tatin warm or cold. It’s up to you how you’d like to enjoy this dessert. I like serving it with ice cream or whipped cream.

    Why is my Tatin soggy?

    It’s normal for the puff pastry to get soft over time as the caramel gets soaked up as it cools. To decrease the amount of liquid, you could peel the apples and leave them uncovered in the fridge overnight to dry them out. This way, the apples release less water as they cook.

    Can I make this in advance?

    You can arrange apples on top of the caramel, cover the pan with plastic, and store them in the fridge overnight. Cover with the puff pastry when ready to bake.

    How do I store leftovers?

    This tarte Tatin tastes best the same day you bake it, but you can also store it covered in the fridge for up to 2 days.

    If you love this recipe try these out!

    • A pineapple upside down cake on a cake stand with a slice cut out and placed on a plate in front of it.

      Pineapple Upside Down Cake

    • A top town photo of an apple pie with a lattice top and a piece on a plate.

      Apple Pie Recipe

    • Two apple cider donuts, with one with a bite taken out of it, on a plate in front of a cup of apple cider.

      Apple Cider Donuts

    • An oval platter of fried apples beside a cut apple, pink linen napkin, and two forks.

      Fried Apples

    • A serving of apple tart in a plate in front of the entire tart that it was cut out of.

      Apple Tart

    If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of a tarte Tatin with a slice cut and pulled slightly away.
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    5 from 5 votes

    Tarte Tatin

    A French classic, this Tarte Tatin comes together quickly and easily with a few simple ingredients. It looks impressive but anyone can make it!
    Course Dessert
    Cuisine French
    Prep Time 25 minutes minutes
    Cook Time 55 minutes minutes
    Resting Time 15 minutes minutes
    Total Time 1 hour hour 35 minutes minutes
    Servings 6 servings
    Calories 441kcal
    Author John Kanell

    Equipment

    • 10-inch oven-proof skillet

    Ingredients

    • 4 to 5 firm baking apples such as Granny Smith or Honeycrisp
    • ⅔ cup granulated sugar
    • 6 tablespoons water
    • 4 tablespoons salted butter
    • 1 sheet puff pastry

    Instructions

    • Preheat the oven to 400F.
    • Peel, quarter, and core the apples. Set aside.
    • In a 10-inch oven-proof skillet, sprinkle the sugar evenly over the bottom and drizzle with water. Cook over medium heat, stirring occasionally, until the mixture bubbles and turns light amber, 5 to 7 minutes. Stir in the butter until melted. (It will bubble up so be careful.)
    • Add the apples. Cook, stirring the apples every few minutes until the caramel is a deep amber color, about 15 minutes. Remove from the heat and arrange the apples, curved side down in concentric circles in the skillet.
    • Roll out the puff pastry slightly and cut it into an 11-inch circle. Place over the apples, tucking the edges down with a spatula. Place on a rimmed baking sheet.
    • Bake for 35 to 40 minutes or until the puff pastry is a deep golden brown on top.
    • Let cool on a wire rack for 15 minutes (up to 30 if using a cast-iron skillet). Carefully invert the tart onto a rimmed serving plate.

    Video

    Notes

    • Try not to cut the apples too small. Quartering them helps prevent the apples from turning into mush as it cooks with the caramel.
    • If you don’t have a 9-inch oven-proof skillet, cook the caramel and apples in a skillet and then arrange the apples in a 9-inch round cake pan, pouring any remaining caramel over the top of the fruit before placing the puff pastry.
    • Make sure the puff pastry has thawed before rolling it out, or it’ll rip.
    • For extra flavor, you can add a sprinkle of cinnamon or apple pie spice.
    • Make flipping the Tarte Tatin easier by running a knife around the edge of the crust before flipping.
    • If the apples shift as you flip the tarte Tatin out of the pan, you should be able to nudge them back in place. Once the dessert is fully cooled, it’ll set, and you won’t be able to fix it, so work quickly!
    • Apples shrink a lot when they cook, so pack as many in the pan as possible.
    • Tatins can be made with pears, plums, nectarines, or peaches as well.

    Nutrition

    Calories: 441kcal | Carbohydrates: 57g | Protein: 3g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 171mg | Potassium: 157mg | Fiber: 4g | Sugar: 35g | Vitamin A: 299IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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