Tarte Tatin Recipe

This caramelized Tarte Tatin is made with just a few simple ingredients: crisp apples, buttery pastry, sugar, and unsalted butter. The result is a rich and decadent dessert, with perfectly tender, sweet apples and a flaky, golden-brown crust. This recipe is perfect for a special dinner party or a cozy autumn night and serves four to six people.

Tarte Tatin Ingredients

For the Caramel:

• 1/2 cup granulated sugar
• 1/4 cup unsalted butter

For the Filling:

• 5-6 medium firm apples, such as Granny Smith or Honeycrisp, peeled, cored, and quartered
• 1/2 teaspoon vanilla extract (optional)
• Pinch of kosher salt

For the Pastry:

• 1 sheet frozen puff pastry, thawed
• All-purpose flour for dusting

How To Make Tarte Tatin

1. Prepare the pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a circle about 10-11 inches in diameter. Prick the pastry all over with a fork and place it on a baking sheet lined with parchment paper. Freeze the pastry while you prepare the apples.
2. Make the caramel: In a 9-inch oven-safe skillet or pan, melt the granulated sugar and butter over medium heat. Stir occasionally until the sugar dissolves and the mixture turns a rich, golden-brown caramel color. Remove from the heat.
3. Arrange the apples: Arrange the peeled and quartered apples tightly in the skillet on top of the caramel. Pack them in as snugly as you can. This will prevent gaps when you flip the tart later.
4. Bake the tart: Carefully place the frozen pastry circle on top of the apples, tucking the edges down around the fruit. Place the skillet in a preheated oven at 400°F (200°C). Bake for 25-30 minutes, or until the pastry is golden and puffed.
5. Flip and serve: Let the tart cool in the pan for 5-10 minutes. This is a crucial step! Place a serving plate over the skillet, and, using oven mitts, carefully and quickly invert the pan to release the tart onto the plate. If any apples stick, simply place them back on the tart.

Recipe Tips

• Choose the right apples: Use firm, tart apples like Granny Smith or Honeycrisp. They hold their shape well during baking and their acidity balances the sweetness of the caramel. Softer apples will turn to mush.
• Don’t overcook the caramel: Keep a close eye on the sugar as it melts. It can go from perfect to burnt in a matter of seconds. A light amber or chestnut brown color is what you’re looking for.
• Let it cool before flipping: Waiting for 5-10 minutes allows the hot caramel to set up just enough so the apples don’t stick to the pan when you invert the tart.
• Use a heavy-bottomed pan: A cast-iron skillet or other oven-safe, heavy-bottomed pan is best for making the caramel directly on the stovetop. It distributes heat evenly and helps prevent the caramel from burning.

What To Serve Tarte Tatin

This classic Tarte Tatin is best served warm, shortly after it has cooled enough to flip. The warm, gooey apples are incredible on their own, but the dessert becomes truly special with a dollop of cold crème fraîche or a scoop of vanilla bean ice cream. The cool, creamy topping provides a wonderful contrast to the rich, warm tart. A simple dusting of powdered sugar adds a touch of elegance.

How To Store Tarte Tatin Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pastry may lose some of its crispiness. To reheat, warm individual slices in the oven at 350°F (175°C) until heated through.
• Freeze: You can freeze the baked Tarte Tatin in a freezer-safe container. For best results, reheat from frozen in the oven without thawing first, as this helps prevent the apples from becoming soggy.

Tarte Tatin Nutrition Facts

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 25mg
• Sodium: 15mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 30g
• Protein: 3g

Frequently Asked Questions

• Can I make this tart ahead of time? Tarte Tatin is best served fresh, but you can prepare the components ahead. You can make the caramel and arrange the apples in the pan up to a day in advance. Store the pan in the refrigerator and bake just before serving.
• What kind of pan should I use? A heavy, oven-safe skillet is ideal. A cast-iron skillet, a stainless-steel frying pan, or a specialty Tarte Tatin pan all work well. The pan must be able to withstand both stovetop and oven heat.
• Why did my apples stick to the pan? This is a common issue! It’s usually because the tart was not cooled for a few minutes before flipping. The brief cooling period allows the caramel to firm up and release from the pan more easily.

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• Three-Ingredient Brownies Recipe
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