Tarte Tatin
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Tarte Tatin was born from a fortunate accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s when one of the Tatin sisters allegedly overcooked apples in butter and sugar, then tried to rescue the dessert by covering it with pastry and baking it. This upside-down caramelized apple tart has since become an icon of French pastry. The magic lies in its deeply caramelized apples, which develop an almost butterscotch-like flavor against a backdrop of crisp, buttery pastry. Unlike most French tarts, its rustic appearance celebrates imperfection while delivering extraordinary flavor complexity.
Time & Quantities
Method & Ingredients
Required Equipment: 10-12 inch cast iron skillet or heavy-bottomed, oven-safe pan, wooden spoon, paring knife, oven mitts, serving plate, pastry brush
Cooking Method: Baking, Stovetop - Sauteing
Ingredients
- 6-8 firm baking apples (such as Granny Smith or Honeycrisp)
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1 vanilla bean (split and scraped) or 1 tsp vanilla extract
- 1 sheet puff pastry (thawed if frozen) or 1 recipe short crust pastry dough
- pinch of salt
- optional: 1 tbsp calvados (apple brandy)
Instructions
- Preheat oven to 375°F (190°C).
- Peel, quarter, and core the apples. Set aside.
- In your cast iron skillet, melt the butter over medium heat. Add the sugar and vanilla bean seeds (if using), stirring until the mixture begins to turn golden and caramelize, about 5-8 minutes. The color should be amber, like good maple syrup - patience here is rewarded with incredible flavor!
- Remove from heat and carefully arrange the apple quarters in the pan, rounded side down. Start from the outside and work your way in, fitting them snugly together - it's like a delicious puzzle! They will shrink as they cook, so pack them tightly.
- Return the pan to medium heat and cook for about 15-20 minutes, occasionally pressing down gently and basting the apples with the caramel. The apples should soften and the caramel will continue to darken.
- If using vanilla extract or calvados, add it now.
- Remove from heat and let cool for 5 minutes.
- Roll out your pastry dough to a circle slightly larger than your skillet. Place it over the apples, tucking the edges down inside the pan. Cut a few small slits in the pastry to release steam.
- Bake in the preheated oven for 30-35 minutes, until the pastry is golden brown and puffed.
- Remove from oven and let cool for 10 minutes - resist the temptation to flip it immediately or you'll have a caramel catastrophe!
- Run a knife around the edge of the pan to loosen. Place a serving plate larger than the skillet over the pan.
- Using oven mitts, carefully and decisively flip the pan over so the tart falls onto the plate. Watch for hot caramel that might escape!
- Replace any apple pieces that may have stuck to the pan. Serve warm.
Storage & Make-Ahead
Storage Advice: Best served warm the day it's made. Can be kept at room temperature for 1 day, loosely covered.
Make-Ahead & Freezing Tips: Can be completely prepared several hours ahead and reheated in a 300°F (150°C) oven for 15 minutes before serving. Not ideal for freezing.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 340
- Protein: 2g
- Fat: 18g (Saturated: 10g)
- Carbohydrates: 45g (Fiber: 3g, Sugar: 35g)
- Vitamin A: 8% DV
- Vitamin C: 10% DV
- Calcium: 2% DV
- Iron: 6% DV
Allergen Information: Contains dairy (butter), wheat (in pastry)
Dietary Information: Contains dairy and gluten; not suitable for vegans, vegetarians, or those with gluten or dairy allergies
Serving & Variations
Serving Suggestions: Serve warm with a dollop of crème fraîche or a scoop of vanilla ice cream to balance the caramel richness. Cut neat wedges and ensure each serving has a beautiful portion of the caramelized apple top.
Wine or Drink Pairing: A glass of Sauternes provides luxurious complementary sweetness, while Calvados (apple brandy) from Normandy offers a regional pairing that enhances the apple flavors.
Possible Recipe Variations: Pear Tatin substitutes pears for apples. Add a sprinkle of cinnamon or cardamom to the caramel. For a savory twist, try a Tatin with caramelized onions or tomatoes as an appetizer.
Additional Notes: The type of apple significantly affects the final result. Choose firm apples that hold their shape when cooked, like Granny Smith, Honeycrisp, or Braeburn.
I have seen tarte tatin in many cooking shows but never attempt to make. The turning over part looks intimidating! I hope it comes out easily from pan? My last crepe attempt was a disaster! 😅
tried this last weekend! the caramel part was tricky but worth effort. apple slices stayed perfect shape. my wife say it taste just like in paris! will make again for sure