I just pulled a Tarte Tatin out of the oven and this Tart Tatin Recipe delivers glossy caramel apples atop a paper-thin buttery crust that will make you rethink every apple dessert you thought unbeatable.

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I love my Tarte Tatin because it does this thing where the caramelized apple tart looks simple but slaps hard. I’m obsessed with the flip reveal, the glossy browned apples, the butter and a pinch of salt making everything sing.

I don’t want a fussy dessert, just honest sugar and fruit that crackles under a crisp crust. I keep a store-bought puff pastry on hand and apple varieties that hold up, because I want texture not mush.

But mostly I love that a Tart Tatin recipe can be rustic and classy at once. Ugly?

Maybe. Delicious?

Absolutely. I crave it.

Ingredients

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Basically, firm apples give bright tartness and they’ll hold their shape.
Butter makes the caramel glossy and rich; it’ll coat the apples.
Sugar melts into sweet caramel and gives a slightly crunchy top.
Puff pastry gives a flaky, buttery lid; it’s the crispy payoff.
Plus lemon juice stops browning and adds a bright, sneaky zip.
Vanilla adds warm scent and depth; it’s subtle but comforting.
Pinch of sea salt cuts sweetness and sharpens the overall flavor.
Basically cinnamon whispers warmth and autumn vibes, but don’t overdo it.
Flour keeps the pastry from sticking; it’s the quiet helper.

Ingredient Quantities

6 to 8 medium apples (about 2 lb / 900 g), firm variety like Granny Smith or Braeburn, peeled cored and halved

100 g unsalted butter (7 tbsp), cold but workable

150 g granulated sugar (3/4 cup)

1 sheet puff pastry, store bought about 250 g, thawed (or 300 g pâte brisée if you prefer)

1 tablespoon fresh lemon juice (15 ml), to stop apples from browning

1 teaspoon pure vanilla extract (5 ml), optional but nice

Pinch of fine sea salt

Pinch of ground cinnamon, optional

Flour for dusting the work surface, about 1 to 2 tablespoons

How to Make this

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1. Preheat oven to 190 C (375 F). Peel, core and halve the apples, toss them quickly with the lemon juice, vanilla, cinnamon and a pinch of salt so they dont brown and have a little flavor.

2. Put a 10 to 11 inch ovenproof skillet (preferably cast iron) on medium heat and sprinkle the sugar evenly over the bottom. Add the butter in pieces around the pan.

3. Let the sugar and butter melt together without stirring too much; you can gently swirl the pan or spoon at the very edges if needed. Watch closely so it doesnt burn; when the caramel is a deep amber and smells nutty, remove from heat.

4. Arrange the apple halves tightly in the caramel rounded side down (this makes a pretty top when inverted). Pack them snugly because they will shrink while cooking.

5. Return the skillet to medium-low heat and cook the apples in the caramel for about 10 minutes so they start to soften and take on color. Spoon hot caramel over any exposed apple surfaces so they glaze evenly.

6. Meanwhile lightly flour your work surface and quickly roll the thawed puff pastry just enough to smooth seams and make it slightly larger than the skillet. Dont overwork it; keep it cold so it stays flaky.

7. Drape the pastry over the warm apples, tucking the edges down around the apples inside the skillet. Use a sharp knife to trim excess and pierce the top in a couple places so steam can escape.

8. Bake in the preheated oven for 25 to 30 minutes, until the pastry is golden and puffed and the caramel is bubbling at the edges.

9. Let the tart rest 5 minutes out of the oven but not long or the caramel will set to hard. Carefully invert the tart onto a serving plate by placing the plate over the skillet, holding both firmly and flipping in one confident motion; lift the skillet away. If any caramel stuck to the pan, just spoon it over the tart.

10. Serve warm with cream, crème fraîche or vanilla ice cream. Tip: if your caramel seems pale, you can finish apples under high heat for a minute or two before covering with pastry, but dont burn it. Also keep pastry cold until the last moment for best flakiness.

Equipment Needed

1. 10 to 11 inch ovenproof skillet, preferably cast iron
2. Oven (preheated to 190 C / 375 F)
3. Sharp chef knife and cutting board
4. Large mixing bowl for tossing apples
5. Wooden spoon or heatproof silicone spatula for caramel
6. Rolling pin and lightly floured work surface
7. Measuring cups and spoons (for sugar, butter, lemon, vanilla)
8. Oven mitts or kitchen towel for handling hot skillet
9. Serving plate or baking sheet to invert the tart onto

FAQ

Q: What apples should I use and can I mix varieties?

A: Use firm, tart apples like Granny Smith or Braeburn, they hold shape and balance the sweet caramel. You can mix varieties if you want more complex flavor, but avoid very soft apples that turn mushy when cooked.

Q: My caramel turned grainy or crystallized, what happened?

A: Grainy caramel means the sugar recrystallized. To fix it, gently swirl the pan, do not stir, and keep the heat moderate. If it already crystallized, start over with a clean pan and add a little water to the sugar at the start so it dissolves evenly.

Q: How do I get the tarte out of the pan without it sticking or breaking?

A: Let it rest 5 minutes after baking so the caramel sets a bit, then place a plate over the pan and flip quickly in one smooth motion. If edges stick, run a thin knife around the pan before flipping. Use an ovenproof skillet if you have one, it makes flipping easier.

Q: Can I use pâte brisée instead of puff pastry?

A: Yes. Pâte brisée gives a sturdier, more rustic crust and is less flaky than puff pastry, but both work. If using puff pastry, dock it lightly so steam can escape, otherwise it might puff unevenly.

Q: How do I store leftovers and reheat without soggy crust?

A: Store at room temperature for up to 24 hours, or in the fridge up to 3 days. To reheat, warm in a 180 C/350 F oven for 8 to 12 minutes to crisp the crust again. Avoid microwaving, it makes the pastry soft.

Q: Can I make parts ahead of time?

A: Yes. You can peel and core the apples and keep them tossed with lemon juice in the fridge for a day. You can also make the caramel up to a day ahead, cool then gently reheat before assembling. Don’t assemble too far in advance or the pastry will get soggy.

Classic Apple Tarte Tatin Recipe Substitutions and Variations

Apples: swap for firm pears (Bosc or Anjou) or a mix of apples and pears for a sweeter, softer finish; if you like tarte tatin less tart use Gala or Fuji instead of Granny Smith
Unsalted butter: use equal amount of cold, solid coconut oil for a slightly tropical note, or use a high-quality vegan butter if you need dairy free
Granulated sugar: substitute light brown sugar for deeper caramel flavor, or use 3/4 cup honey or maple syrup but cut cooking heat a little to avoid burning
Puff pastry: swap for 300 g pâte brisée or a ready-made shortcrust for a sturdier, less flaky top that holds the apples better

Pro Tips

1. Chill the pastry until the last second. If it warms up while you handle it the butter melts and the crust turns greasy instead of flaky. Work fast, flour the board lightly, and pop the sheet back in the fridge if you need a minute.

2. Use an instant-read thermometer or watch the color for the caramel. Aim for a deep amber but not too dark, because once it goes past that point it tastes bitter. If spots start smoking, pull it off heat right away.

3. Pack the apples snugly and cut any very uneven halves. Tight placement keeps them from collapsing and creates an attractive mosaic on top after you flip it. If some are much bigger, slice them a bit so they cook at the same rate.

4. Save the browned bits in the pan. If any caramel sticks when you invert, don’t throw it away. Warm it gently and spoon over the tart for an extra glossy, saucy finish.

5. Let it rest but not for too long. Five minutes gives the caramel time to settle so it won’t sluice everywhere, but any longer and it firms up and becomes hard instead of saucey. Serve warm with something cold like ice cream for contrast.

Classic Apple Tarte Tatin Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

386

kcal

Equipment: 1. 10 to 11 inch ovenproof skillet, preferably cast iron
2. Oven (preheated to 190 C / 375 F)
3. Sharp chef knife and cutting board
4. Large mixing bowl for tossing apples
5. Wooden spoon or heatproof silicone spatula for caramel
6. Rolling pin and lightly floured work surface
7. Measuring cups and spoons (for sugar, butter, lemon, vanilla)
8. Oven mitts or kitchen towel for handling hot skillet
9. Serving plate or baking sheet to invert the tart onto

Ingredients

6 to 8 medium apples (about 2 lb / 900 g), firm variety like Granny Smith or Braeburn, peeled cored and halved
100 g unsalted butter (7 tbsp), cold but workable
150 g granulated sugar (3/4 cup)
1 sheet puff pastry, store bought about 250 g, thawed (or 300 g pâte brisée if you prefer)
1 tablespoon fresh lemon juice (15 ml), to stop apples from browning
1 teaspoon pure vanilla extract (5 ml), optional but nice
Pinch of fine sea salt
Pinch of ground cinnamon, optional
Flour for dusting the work surface, about 1 to 2 tablespoons

Directions

Preheat oven to 190 C (375 F). Peel, core and halve the apples, toss them quickly with the lemon juice, vanilla, cinnamon and a pinch of salt so they dont brown and have a little flavor.
Put a 10 to 11 inch ovenproof skillet (preferably cast iron) on medium heat and sprinkle the sugar evenly over the bottom. Add the butter in pieces around the pan.
Let the sugar and butter melt together without stirring too much; you can gently swirl the pan or spoon at the very edges if needed. Watch closely so it doesnt burn; when the caramel is a deep amber and smells nutty, remove from heat.
Arrange the apple halves tightly in the caramel rounded side down (this makes a pretty top when inverted). Pack them snugly because they will shrink while cooking.
Return the skillet to medium-low heat and cook the apples in the caramel for about 10 minutes so they start to soften and take on color. Spoon hot caramel over any exposed apple surfaces so they glaze evenly.
Meanwhile lightly flour your work surface and quickly roll the thawed puff pastry just enough to smooth seams and make it slightly larger than the skillet. Dont overwork it; keep it cold so it stays flaky.
Drape the pastry over the warm apples, tucking the edges down around the apples inside the skillet. Use a sharp knife to trim excess and pierce the top in a couple places so steam can escape.
Bake in the preheated oven for 25 to 30 minutes, until the pastry is golden and puffed and the caramel is bubbling at the edges.
Let the tart rest 5 minutes out of the oven but not long or the caramel will set to hard. Carefully invert the tart onto a serving plate by placing the plate over the skillet, holding both firmly and flipping in one confident motion; lift the skillet away. If any caramel stuck to the pan, just spoon it over the tart.
Serve warm with cream, crème fraîche or vanilla ice cream. Tip: if your caramel seems pale, you can finish apples under high heat for a minute or two before covering with pastry, but dont burn it. Also keep pastry cold until the last moment for best flakiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.