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Classic Tarte Tatin

Yields8 ServingsPrep Time30 minsCook Time35 minsTotal Time2 hrs 10 mins

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.

Classic Tarte Tatin

For the Pastry Crust
 1 ¼ cups All-Purpose Flour
 ½ cup Unsalted Butter (cold, cubed)
 ¼ cup Granulated Sugar
 ¼ tsp Salt
 1 Large Egg Yolk
 2 tbsp Ice Water (as needed)
For the Caramelized Apples
 4 Large Apples (Granny Smith or Honeycrisp, peeled, cored, and halved)
 ½ cup Unsalted Butter (cut into pieces)
 1 cup Granulated Sugar
 1 tbsp Lemon Juice
 ½ tsp Ground Cinnamon (optional)
 ¼ tsp Salt
Prepare the Pastry Crust
1

  1. Combine Dry Ingredients:

    • In a large bowl, whisk together flour, sugar, and salt.

  2. 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.

  3. Add Egg and Water:

    • Add the egg yolk and ice water, 1 tablespoon at a time, mixing just until the dough comes together.

  4. Chill the Dough:

    • Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 1 hour.

Prepare the Caramelized Apples
2

  1. Peel and Slice the Apples:

    • Peel, core, and halve the apples.

    • Keep the apple halves intact for a classic presentation.

  2. 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.

  3. 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.

Assemble the Tarte Tatin
3

  1. Preheat the Oven:

    • Preheat the oven to 375°F (190°C).

  2. 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.

  3. 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 and Serve
4

  1. 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.

  2. 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.

Serving and Presentation
5

  • 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.

Tips and Variations
6

  • 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.

Nutrition Facts

8 servings

Serving size