The Tarte Tatin is a classic French dessert made with caramelized apples and a buttery, flaky crust. It is baked upside-down and then inverted onto a serving plate to reveal beautifully glazed apples. This elegant tart is perfect for dinner parties, brunch, or a sophisticated dessert option.
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Combine Dry Ingredients:
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In a large bowl, whisk together flour, sugar, and salt.
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Cut in the Butter:
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Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
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Add Egg and Water:
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Add the egg yolk and ice water, 1 tablespoon at a time, mixing just until the dough comes together.
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Chill the Dough:
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Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 1 hour.
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Peel and Slice the Apples:
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Peel, core, and halve the apples.
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Keep the apple halves intact for a classic presentation.
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Make the Caramel:
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In a 9-inch ovenproof skillet or cast-iron pan, melt the butter over medium heat.
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Add the sugar and lemon juice, stirring until the sugar dissolves and the mixture becomes a golden caramel, about 8-10 minutes.
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Do not stir too vigorously, as this can cause crystallization.
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Arrange the Apples:
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Carefully place the apple halves cut-side up in the caramel, arranging them tightly in a circular pattern.
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Sprinkle with cinnamon and salt if desired.
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Let the apples cook in the caramel for 10-12 minutes, basting occasionally.
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Preheat the Oven:
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Preheat the oven to 375°F (190°C).
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Roll Out the Dough:
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On a lightly floured surface, roll out the chilled dough into a 10-inch circle.
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Carefully place the dough over the apples, tucking the edges down around the apples.
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Bake the Tarte Tatin:
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Transfer the skillet to the oven and bake for 30-35 minutes, or until the crust is golden brown and the caramel is bubbling.
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Let the tart cool for 10 minutes before inverting.
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Invert the Tart:
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Carefully run a knife around the edge of the skillet to loosen the crust.
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Place a large serving plate over the skillet, and using oven mitts, invert the tart in one quick motion.
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Lift the skillet off to reveal the glossy, caramelized apples.
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Cool and Serve:
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Allow the Tarte Tatin to cool slightly before slicing.
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Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
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Slice the Tarte Tatin into wedges and serve warm with a dollop of crème fraîche, vanilla ice cream, or caramel sauce for added indulgence.
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Garnish with a sprinkle of powdered sugar or fresh mint leaves for a refined touch.
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Pear Tarte Tatin: Substitute ripe pears for a twist on the classic.
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Almond Tarte Tatin: Sprinkle sliced almonds over the caramel for added texture and nutty flavor.
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Spiced Tarte Tatin: Add a pinch of allspice or nutmeg to the caramel for a warm, spiced version.
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Individual Tartlets: Divide the apples and caramel among small tart pans or ramekins for individual servings.
Ingredients
Directions
-
Combine Dry Ingredients:
-
In a large bowl, whisk together flour, sugar, and salt.
-
-
Cut in the Butter:
-
Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
-
-
Add Egg and Water:
-
Add the egg yolk and ice water, 1 tablespoon at a time, mixing just until the dough comes together.
-
-
Chill the Dough:
-
Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 1 hour.
-
-
Peel and Slice the Apples:
-
Peel, core, and halve the apples.
-
Keep the apple halves intact for a classic presentation.
-
-
Make the Caramel:
-
In a 9-inch ovenproof skillet or cast-iron pan, melt the butter over medium heat.
-
Add the sugar and lemon juice, stirring until the sugar dissolves and the mixture becomes a golden caramel, about 8-10 minutes.
-
Do not stir too vigorously, as this can cause crystallization.
-
-
Arrange the Apples:
-
Carefully place the apple halves cut-side up in the caramel, arranging them tightly in a circular pattern.
-
Sprinkle with cinnamon and salt if desired.
-
Let the apples cook in the caramel for 10-12 minutes, basting occasionally.
-
-
Preheat the Oven:
-
Preheat the oven to 375°F (190°C).
-
-
Roll Out the Dough:
-
On a lightly floured surface, roll out the chilled dough into a 10-inch circle.
-
Carefully place the dough over the apples, tucking the edges down around the apples.
-
-
Bake the Tarte Tatin:
-
Transfer the skillet to the oven and bake for 30-35 minutes, or until the crust is golden brown and the caramel is bubbling.
-
Let the tart cool for 10 minutes before inverting.
-
-
Invert the Tart:
-
Carefully run a knife around the edge of the skillet to loosen the crust.
-
Place a large serving plate over the skillet, and using oven mitts, invert the tart in one quick motion.
-
Lift the skillet off to reveal the glossy, caramelized apples.
-
-
Cool and Serve:
-
Allow the Tarte Tatin to cool slightly before slicing.
-
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
-
-
Slice the Tarte Tatin into wedges and serve warm with a dollop of crème fraîche, vanilla ice cream, or caramel sauce for added indulgence.
-
Garnish with a sprinkle of powdered sugar or fresh mint leaves for a refined touch.
-
Pear Tarte Tatin: Substitute ripe pears for a twist on the classic.
-
Almond Tarte Tatin: Sprinkle sliced almonds over the caramel for added texture and nutty flavor.
-
Spiced Tarte Tatin: Add a pinch of allspice or nutmeg to the caramel for a warm, spiced version.
-
Individual Tartlets: Divide the apples and caramel among small tart pans or ramekins for individual servings.