Tarte Tatin Recipe
This Tarte Tatin Recipe is the epitome of French baking charm, offering a luscious combination of caramelised apples and buttery puff pastry. This classic upside-down tart is not only a treat for the eyes but also a delight for the palate, with its tender apples nestled in rich caramel and topped with crisp, golden pastry. It’s a dessert that effortlessly brings warmth and comfort to any table, perfect for sharing with loved ones.
History
The Tarte Tatin’s origin story is as sweet as the tart itself. Legend has it that this beloved dessert was born out of a happy accident in 1898 at the Hotel Tatin in Lamotte-Beuvron, France. Stéphanie Tatin, who ran the hotel with her sister Caroline, was preparing a traditional apple pie when she mistakenly left the apples cooking in butter and sugar for too long. In a bid to salvage the dish, she quickly covered the caramelised apples with pastry and baked the entire pan. To her surprise, the guests adored the dessert, and thus, the Tarte Tatin was born. Over a century later, it remains a symbol of French culinary ingenuity.
Serving Suggestions
Tarte Tatin is best enjoyed warm, allowing the caramel to retain its smooth, syrupy consistency. Pair it with a dollop of crème fraîche for a slight tang that balances the sweetness, or a scoop of vanilla ice cream for an indulgent treat. For a touch of sophistication, consider serving it with a drizzle of Calvados (apple brandy) or a sprinkling of toasted almonds. If you’re in the mood for something savoury on the side, a simple green salad with a sharp vinaigrette can provide a refreshing contrast to the rich dessert.
Storing Instructions
If you have any leftovers (though that’s rarely the case!), store them in an airtight container in the refrigerator. The Tarte Tatin will keep well for up to two days. When storing, ensure the caramelised apples are facing up to prevent the pastry from becoming soggy. If you plan to make the tart in advance, it’s best to bake it a few hours before serving, as this dessert shines brightest when served on the day it’s made.
Reheating Instructions
To reheat, preheat your oven to 160°C (320°F). Place the Tarte Tatin on a baking tray and warm it in the oven for about 10-15 minutes, or until the apples are heated through and the pastry is crisp. Avoid using a microwave, as it can make the pastry chewy and diminish the dessert’s delightful texture.
Conclusion
We hope you enjoy making and tasting this classic Tarte Tatin Recipe. Whether it’s your first time attempting this French masterpiece or you’re a seasoned baker, this dessert is sure to impress. Do share your thoughts in the comments, and if you’ve added your own twist, we’d love to hear about it. Don’t forget to subscribe for more delightful recipes and culinary stories!
How to Make Tarte Tatin Recipe
Yum
Tarte Tatin Recipe
Description
This Tarte Tatin Recipe is a classic French dessert that combines tender, caramelised apples with a buttery, golden puff pastry. Originally created by accident, this upside-down tart has become a beloved treat, offering a perfect balance of sweet and tangy flavours. Ideal for a cosy gathering, it's best served warm with a dollop of crème fraîche or a scoop of vanilla ice cream.
Ingredients
Instructions
Prepare the Pastry:
-
Roll Out Pastry
Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.
-
Cut Pastry
Cut a circle slightly larger than your ovenproof pan (about 24cm in diameter).
-
Prick Pastry
Prick the pastry with a fork and refrigerate until needed.
Prepare the Apples:
-
Peel and Core Apples
Peel, core, and quarter the apples.
-
Toss with Lemon Juice
Toss the apple quarters with lemon juice to prevent browning.
Make the Caramel:
-
Preheat Oven
Preheat your oven to 190°C (fan 170°C).
-
Melt Sugar
In a 24cm ovenproof frying pan, add the sugar and place over medium heat. Allow the sugar to melt and turn a deep amber color, swirling the pan gently but not stirring.
-
Add Butter and Salt
Once caramelized, remove from heat and stir in the butter and a pinch of sea salt until smooth.
-
Add Vanilla (Optional)
Stir in the vanilla seeds if using.
Arrange the Apples:
-
Place Apples in Caramel
Carefully arrange the apple quarters in the caramel, rounded side down.
-
Pack Tightly
Pack the apples tightly as they will shrink during cooking.
Assemble the Tarte Tatin
-
Cover with Pastry
Place the prepared puff pastry over the apples, tucking the edges down inside the pan.
-
Prick Pastry
Prick a few holes in the pastry to allow steam to escape.
Bake:
-
Bake Tarte Tatin
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
Cool and Serve:
-
Cool Tarte Tatin
Allow the tarte to cool for about 10 minutes.
-
Invert and Serve
Carefully invert the tarte onto a serving plate. Serve warm with crème fraîche or vanilla ice cream.
Equipment
This article may contain affiliate links, and Great Food Ireland may earn a commission from qualifying purchases at no extra cost to you.
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 216kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 14g70%
- Cholesterol 30mg10%
- Sodium 100mg5%
- Potassium 150mg5%
- Total Carbohydrate 55g19%
- Dietary Fiber 3g12%
- Sugars 30g
- Protein 4g8%
- Vitamin A 600 IU
- Vitamin C 5 mg
- Calcium 20 mg
- Iron 1 mg
- Vitamin E 1.5 IU
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Puff Pastry: Ensure the pastry is well-chilled before use to achieve a flaky, crisp texture.
- Apples: A mix of sweet and tart apple varieties adds depth of flavour to the tart.
- Caramel: Watch the caramel closely as it can quickly turn from golden to burnt. Swirl the pan instead of stirring to avoid crystallization.
- Serving: The Tarte Tatin is best served warm, soon after baking, to maintain the balance of crisp pastry and soft caramelised apples.
- Optional Vanilla: Adding vanilla seeds is optional but enhances the flavour with a lovely aroma.
Frequently Asked Questions
Yes, you can prepare the Tarte Tatin a few hours in advance. It’s best served on the same day to enjoy the fresh, crisp pastry, but it can be reheated before serving.
Keep the heat at medium and watch the sugar closely as it melts. Swirl the pan gently but avoid stirring, as stirring can cause the sugar to crystallise.
Try to tuck the edges of the pastry down around the apples as much as possible. This helps the pastry hold in the juices and caramel as it bakes, creating a more cohesive tart.
Tarte Tatin isn’t ideal for freezing as the texture of the pastry can suffer, and the apples may become mushy upon reheating. It’s best enjoyed fresh.
You could use shortcrust pastry for a different texture, though puff pastry is traditional and gives the tart its signature light and flaky top.
Did you make this recipe?
Pin this recipe to share with your friends and followers.
This article may contain affiliate links, and Great Food Ireland may earn a commission from qualifying purchases at no extra cost to you.
Fiona O'Sullivan
You may also like...
