Classic Tarte Tatin
This traditional French dessert features caramelized apples baked under a flaky pastry crust. The tart is inverted after baking, revealing a beautiful golden-brown top. It's a delightful balance of sweet, tart, and buttery flavors.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 652 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 8 pcsapple, firm, tart, peeled, cored, and quartered
- 115 gunsalted butter, cubed
- 150 ggranulated sugar
- 300 gpuff pastry, store-bought, thawed
Equipment
rolling pin · peeler · oven · cutting board · knife · serving plate · oven-safe skillet
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 10 min
- 2
In a 24-26 cm (9-10 inch) oven-safe skillet (preferably cast iron), melt the unsalted butter over medium heat.
About 2 min
- 3
Sprinkle the granulated sugar evenly over the melted butter in the skillet.
About 1 min
- 4
Arrange the apple quarters tightly in a single layer over the sugar and butter in the skillet. You may need to stand some on their sides to fit them all.
About 5 min
Cook’s note: Packing the apples tightly helps create a solid base when inverted.
- 5
Cook the apples over medium-high heat for 15-20 minutes, without stirring, until the sugar caramelizes into a deep golden-brown syrup.
About 20 min
Cook’s note: Watch carefully to prevent burning; adjust heat if necessary.
- 6
While the apples are cooking, roll out the puff pastry on a lightly floured surface to a circle slightly larger than your skillet.
About 3 min
- 7
Once the caramel is ready, remove the skillet from the heat.
- 8
Carefully place the puff pastry circle over the hot apples, tucking the edges down around the apples into the skillet.
About 2 min
Cook’s note: Be careful, the skillet and caramel will be very hot.
- 9
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
About 25 min
- 10
Remove the skillet from the oven and let it cool for at least 15 minutes before inverting.
About 15 min
Cook’s note: Cooling slightly helps the caramel set and reduces the risk of apples sticking.
- 11
Place a serving plate upside down over the skillet, then carefully and confidently invert the tart onto the plate.
About 1 min
Cook’s note: Use oven mitts and be quick and decisive with the flip.
- 12
Serve warm, perhaps with a dollop of crème fraîche or vanilla ice cream.
Per serving
Nutrition
- Calories
- 651.8kcal
- Protein
- 4.5g
- Carbs
- 84.8g
- Fat
- 35.1g
- Fibre
- 7.4g
- Sugar
- 52.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Tarte Tatin loosely covered in the refrigerator.
Gently reheat individual slices in a microwave or a warm oven until just heated through.
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