Apple Tarte Tatin is a classic French dessert that combines caramelised apples with a buttery puff pastry crust. This elegant and delicious upside-down tart is perfect for impressing guests at a dinner party or enjoying as a comforting treat. Serve it warm with a scoop of ice cream or a dollop of whipped cream for a truly indulgent experience.
What is Apple Tarte Tatin?
The Apple Tarte Tatin is named after the Tatin sisters, who are credited with creating this famous dessert at their hotel in the French town of Lamotte-Beuvron in the late 19th century.
Legend has it that the tart was created by accident when one of the sisters mistakenly placed apples and sugar in a pan and covered them with pastry before baking. The result was a delicious, caramelised apple tart that quickly became popular and remains a beloved dessert to this day.
This classic French dish is celebrated for its simplicity, elegance, and rich, caramelised flavours, making it a staple in French patisseries and home kitchens around the world.
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Why you need to make Apple Tarte Tatin
Elegant and Impressive: Apple Tarte Tatin is a show-stopping dessert that looks as beautiful as it tastes, making it perfect for special occasions.
Rich Caramel Flavour: The combination of caramelised apples and buttery puff pastry creates a rich, decadent flavour that is truly irresistible.
Simple Ingredients: With just a few basic ingredients, this recipe is easy to prepare yet yields a sophisticated and delicious result.
Ingredients for Apple Tarte Tatin
- Cooking Apples (such as Gala, Fuji, or Granny Smith): Provide a tart and sweet flavour that balances the rich caramel.
- Caster Sugar: Creates the caramel base for the tart, adding sweetness and depth.
- Salted Butter: Adds richness and a slight savoury note that complements the sweet apples.
- Water: Helps dissolve the sugar and create the caramel sauce.
- Puff Pastry: Provides a light, flaky crust that pairs perfectly with the caramelised apples.
- Ice Cream or Whipped Cream: Adds a creamy, cooling element that contrasts beautifully with the warm tart.
See recipe card for quantities.
Hint: Keep a close eye on the caramel as it cooks to prevent it from burning. Once it turns a nice amber colour, add the butter immediately to stop the cooking process.
Substitutions for Apple Tarte Tatin
Brown Sugar: Substitute caster sugar with brown sugar for a deeper, molasses-like flavour in the caramel.
Pears: Use pears instead of apples for a different twist on the classic tart.
Homemade Pastry: Replace store-bought puff pastry with homemade pastry for a more personalised touch.
Variations
Spiced Tarte Tatin: Add a pinch of cinnamon and nutmeg to the caramel for a warm, spiced flavour.
Nut Topping: Sprinkle chopped walnuts or pecans over the apples before baking for added crunch and flavour.
Citrus Twist: Add a splash of lemon juice or orange zest to the caramel for a bright, citrusy note.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven at 150C for about 10 minutes or in the microwave for a few seconds until warmed through. The tart is best enjoyed fresh but can also be served at room temperature.
Top tip
When inverting the tart onto a plate, do so carefully to avoid any hot caramel spills. Use a plate that is slightly larger than the pan to catch any excess caramel.
FAQ
Can I make this tart ahead of time? Yes, you can prepare the tart a few hours in advance and reheat it in the oven at 150C for about 10 minutes before serving.
Can I use a different type of fruit? Absolutely, you can use pears, peaches, or even plums for a different variation of the tart.
What if I don't have an oven-safe pan? You can cook the caramel and apples in a regular pan, then transfer them to a baking dish before adding the puff pastry and baking.
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Apple Tarte Tatin
Ingredients
- 4 apples cooking apples such as gala, Fuji or granny smith
- 100 g caster sugar
- 50 g salted butter
- 3 tablespoon water
- 1 sheet puff pastry
- ice cream or whipped cream to serve
Instructions
- Preheat oven to 190C
- Peel the apples and slice into 8ths then slice off the core/seeds. Or peel, remove core and slice into 8ths.
- Using an approximately 20 - 25cm oven safe pan, sit it on the sheet of puff pasty and cut out a circle to fit on the pan.
- Put the puff pastry aside and then place the pan on medium heat with the sugar and water.
- Let the sugar dissolve in the water and bring it to a simmer. After about 5 minutes it will start to turn amber. Turn the heat down low to prevent burning the caramel. Once it is a nice amber colour as the butter and mix until it is melted.
- Arrange the apples on in the pan, place the puff pastry on top and tuck it in around the edges. Bake for 18 - 20 minutes until the pastry and nice and golden.
- Once baked, carefully flip the tarte Tatin over onto a plate. Make sure you don't touch the hot pan with your hands. It's best to sit the plate over the pan first, hold it firmly down then do a quick flip.
- Serve with ice cream or whipped cream and enjoy!
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