Tarte Tatin

If you’re talking about luscious, caramelized apples and a crisp, flaky pastry, it can only mean one thing: You’re talking about tarte Tatin. This classic French dessert recipe is easy to make at home with just a few simple ingredients and everyday kitchen tools. As one of our prettiest tart recipes, you can bet on this being a crowd-pleaser any time of year.

What is tarte Tatin?

Tarte Tatin is a French dessert where cut apples are caramelized in butter and sugar in a deep skillet, then topped with a rounded puff pastry or pie crust dough. The whole skillet bakes in the oven, dough-side up, and is then inverted onto a plate to expose the caramel-y apples.

Tarte Tatin was first created at Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s. The hotel still stands today with their iconic tarte Tatin on the menu.

What is the difference between a tart and tarte Tatin?

A tart consists of a pastry shell, usually shallow, that could contain a variety of fillings, like lemon curd in a lemon tart or vanilla pastry cream topped with glazed fresh fruit in a fruit tart. Tarte Tatin is not the same as an apple tart, either. In that dish, the apples are sliced very finely, arranged in a tart shell and baked with the apples exposed.

A tarte Tatin is usually made of apples that are caramelized in a pan, then covered with a pie crust or puff pastry and baked. The tarte Tatin is then flipped out onto a plate, crust side down, for presentation and serving.

Tarte Tatin Ingredients

• Sugar: Granulated sugar is cooked with the butter to create the caramel sauce.
• Butter: There are so few ingredients in this tarte Tatin recipe, it’s best to use high-quality ingredients, as you’ll really be able to taste the difference, especially with the butter. Splurge on the best butter, and taste the difference.
• Apples: Peel and quarter the apples, then take a melon baller to scoop out the core and seeds.
• Pie crust: We use a refrigerated pie crust dough to make this tarte Tatin recipe a little easier, but you can certainly make your own pie dough.

Directions

Step 1: Prep the pie dough

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Preheat the oven to 375°F. On a lightly floured work surface, roll the dough to a 1/8-inch-thick circle. Brush off any excess flour with a pastry brush. Refrigerate until you’re ready to use it.

Editor’s Tip: Cover the dough with storage wrap to prevent it from drying out.

Step 2: Make the caramel

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In a 12-inch cast-iron or other ovenproof skillet, melt the butter over medium heat. Add in the sugar, salt and vanilla, and cook over medium-low, stirring occasionally, until the sugar is dissolved and the syrup turns a medium amber color, about three to four minutes.

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Step 3: Arrange the apples in the pan

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Immediately remove the skillet from the heat, and arrange the apple pieces over the caramel.

Editor’s Tip: We like to place the apple quarters with their cut sides down in concentric circles to form a decorative pattern. Then we trim the remaining apples into smaller pieces as needed to fill in any gaps.

Step 4: Top with pastry, and bake

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Remove the chilled pie dough from the refrigerator, and place it over the apples in the skillet. Carefully tuck in the edges of the dough around the apples. Bake until the pastry is golden brown, 25 to 30 minutes.

Editor’s Tip: Place a baking sheet on a separate rack underneath the skillet just in case any caramel bubbles over.

Step 5: Invert and serve

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Remove the skillet from the oven. Carefully place a greased baking sheet over the skillet, and flip, inverting the tarte Tatin onto the plate.

Cool the tarte at room temperature for 10 minutes. Slice and serve warm or at room temperature with a scoop of ice cream if desired.

Editor’s Tip: Sometimes we like to immediately loosen the edges of the pastry using a thin, flexible spatula as soon as it’s out of the oven to make inverting a bit easier.

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Recipe Variations

• Swap out the apples: Tarte Tatin can be made with other fruits that aren’t too juicy, such as pears or apricots. Try our version of pear tarte Tatin for a fun change.
• Use puff pastry: Omit the pie crust dough, and use a sheet of thawed puff pastry instead. It’s more traditional, and the shattering, flaky layers create even more textural contrast against the sticky, soft apples.
• Make it savory: If you prefer savory tart recipes, make tarte Tatin with caramelized onions or tomatoes and herbs. Top the finished tarte with goat cheese for richness.

How to Store Tarte Tatin

Cool the tarte Tatin completely to room temperature, then store it in an airtight container. It can last in the fridge for up to three days, but know that the pastry will become soggier the longer it sits. Rewarm in the oven or microwave to re-awaken the caramel sauce.

Can I make tarte Tatin ahead of time?

Ideally, tarte Tatin is eaten the day it’s made to ensure the flaky pastry stays crispy and the caramelized apples remain fresh. You can technically make it up to three days ahead, but we recommend enjoying it day-of.

Tarte Tatin Tips

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What apples should I use for tarte Tatin?

The best apples for baking a tarte Tatin are Granny Smith, Braeburn, Honeycrisp, Cortland and Pink Lady. Any apple that’s firm, crisp and tart bakes best.

How do you keep tarte Tatin from getting soggy?

A tarte Tatin usually becomes soggy because the apples are too juicy. Cut the apples up a day in advance, and let them dry out in the fridge. If your tarte Tatin becomes soggy after a few days, that’s natural. The longer the dessert sits, the more the juices will seep into the pastry. Eat it warm from the oven for the best-tasting tarte Tatin.