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.
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.
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.
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.
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.
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!
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.
Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.
Cut a circle slightly larger than your ovenproof pan (about 24cm in diameter).
Prick the pastry with a fork and refrigerate until needed.
Peel, core, and quarter the apples.
Toss the apple quarters with lemon juice to prevent browning.
Preheat your oven to 190°C (fan 170°C).
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.
Once caramelized, remove from heat and stir in the butter and a pinch of sea salt until smooth.
Stir in the vanilla seeds if using.
Carefully arrange the apple quarters in the caramel, rounded side down.
Pack the apples tightly as they will shrink during cooking.
Place the prepared puff pastry over the apples, tucking the edges down inside the pan.
Prick a few holes in the pastry to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
Allow the tarte to cool for about 10 minutes.
Carefully invert the tarte onto a serving plate. Serve warm with crème fraîche or vanilla ice cream.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.