Classic French-Style Apple Tarte Tatin

Classic Apple Tarte Tatin (pronounced as tart tah-TAN) is a classic French apple pie that is baked upside down and then flipped onto a platter to serve. While many versions of tarte tatin use only halving the apples, this version requires you to cut them in wedges making it easier to eat. Tarte tatin is the perfect autumnal dessert, including beautiful in-season apples and an apricot jam glaze.

To make tarte tatin, you begin by poaching the apples in a mixture of water, sugar, butter, and vanilla on the stove. Then, you make a shortcrust pastry dough with flour, butter, salt, and water before rolling it out and refrigerating it until it is set. Next, a caramel gets made with sugar and water, which gets poured into a cake pan. The apples then gets arranged on the caramel layer before being topped with the pastry and baked. Once baked, it is flipped onto a plate and brushed with apricot jam before serving. The combination of baked apples, caramel, and buttery pastry is simply irresistible!

What is Tarte Tatin?

Tarte tatin is a French apple pie dessert that may have been created by the Tatin sisters during the 1880s. The legend is that one of the sisters caramelized the apples for her dessert by allowing them to cook with the sugar and butter mixture for too long, and in her attempt to salvage the dessert, came up with tarte tatin. Whatever this dessert’s origins actually are, it has become a quintessential part of French pastry.

While apples are the most common fruit for this dessert, tarte tatin can use other types of fruit as well. Pears and quince are good options to use for tarte tatin as they have a similar texture to apples and can hold up well to the heat of the oven.

With its syrupy caramel glaze, sweet cooked apples, and crisp pastry, tarte tatin is wonderful served with a scoop of ice cream or freshly whipped cream.

Pro Tips

• Make sure you use cold butter so it helps create a flaky pastry. It should also be cut into cubes or finely grated so it incorporates easily into a dough.
• It can be very easy to overcook and burn caramel. Keep a close eye on it to ensure it doesn’t burn before you remove it from the stove. You will know it is done when it turns a light amber color.
• If you don’t have apricot jam on hand, consider using apple jelly or fig jam instead.
• You will know the tarte tatin is baked when the pastry is golden in color, the apples are tender, and the syrup is bubbling.
• Flip the tarte tatin on a plate that is slightly larger than the cake pan and has a rim for the best results. A rim will ensure that the juices stay on the platter rather than running over the sides.

What Are The Best Apples to Use for Tarte Tatin?

Use apples that won’t turn to complete mush during baking. Granny Smith, Braeburn, Honeycrisp, Cortland, and Macintosh are all excellent options.

What to Serve with Tarte Tatin?

This tarte tatin is best served with vanilla ice cream. The ice cream gradually melts into the juices of the tarte tatin, making it extra delicious. However, if you prefer, you could also serve it with fresh whipped cream.

What Happens if the Tarte Tatin Sticks?

If you find that your tarte tatin is sticking, it is best to run a knife around the sides to ensure that the apples are loosened from the bottom.

Can I Add Nuts to Tarte Tatin?

Yes, if you love the addition of nuts in your apple desserts, you can sprinkle some chopped walnuts or pecans on top of the caramel before you layer the apples on top. They should lightly toast in the caramel and add some extra texture to the tarte tatin.

Can I Make Mini Tarte Tatin?

Yes, if you would like to make mini tarte tatin, you could assemble them in smaller pie plates or cake pans instead. Even ramekins would work well.

Can I Make Apple Tarte Tatin Ahead of Time?

Yes, apple tarte Tatin can be made ahead of time. Bake it as directed, then allow it to cool completely before storing. Keep it covered at room temperature for up to a day or refrigerate for up to two days. Before serving, warm it slightly in the oven to revive its caramelized flavors and texture, then brush with apricot jam for a fresh, glossy finish.

Does Apple Tarte Tatin Freeze Well?

Tarte Tatin can be frozen, but it may slightly affect the texture. To freeze, allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be stored in the freezer for up to 2 months. When ready to serve, thaw in the fridge, then warm it in the oven to bring back its caramelized texture, finishing with a fresh brush of apricot jam if desired.

More Apple Desserts For This Fall

Invisible Apple Cake

Puff Pastry Apple Roses

Classic English Apple Crumble

Upside Down Apple Cake

Puff Pastry Mini Apple Tarte Tatin

Apple Cinnamon Crepes

How to Store Tarte Tatin

Leftover tarte tatin should be stored in the fridge for optimal freshness. Simply place the leftovers in an airtight container in the fridge or cover it with plastic wrap. It should keep for up to 3 days.

How to Make Tarte Tatin

Peel and cut the apples into wedges. In a saucepan, combine the water, sugar, butter, and vanilla, and heat it until dissolved. Add the apples and cook them over low heat until tender, about 10 minutes. Remove them and set them aside.

For the pastry, combine the flour and butter in a bowl. Add the salt and water, and knead it until a dough forms.

Place the dough between two sheets of parchment paper and roll it out. Cut it with a 30 cm cake mold and refrigerate it for 30 minutes.

For the caramel, cook the sugar with the water until it becomes a light amber color. Pour it into the bottom of a 27 cm cake mold.

Arrange the apples on top of the caramel.

Place the dough on top of the apples and press it over the sides to ensure all of the apples are covered. Bake in a 180°C (360°F) oven for 40 minutes.

Flip the tarte tatin onto a plate and brush the apples with the apricot jam.

Slice into wedges and serve immediately.