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Tart Tatin

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If you’re looking for a dessert that’s elegant, comforting, and easier to make than it looks, let me introduce you to the wonder that is Tart Tatin. This upside-down caramelized apple tart has all the wow-factor of French pastry with none of the stress. Yes, we’re talking deeply golden apples nestled in rich caramel, all tucked under a flaky puff pastry lid and flipped with a little drama right before serving.

We’ve been making Tart Tatin for years—sometimes for dinner parties, sometimes just because it’s apple season and it’s so easy we can’t help ourselves. If you’ve got an hour, some butter, sugar, apples, and frozen puff pastry, you’ve got everything you need to make a Tart Tatin that tastes like it came out of a Parisian bakery.

What Is Tart Tatin?

Tart Tatin is a classic French upside-down tart, where apples are caramelized in butter and sugar, then topped with pastry and baked. It originated in the Loire Valley, reportedly invented by the Tatin sisters in the late 1800s after one of them accidentally cooked the apples too long and flipped the tart to salvage it. As it turns out, caramelized apples with buttery pastry is a happy accident we’re all thankful for.

The Secret to a Great Tart Tatin? The Right Apples.

Not all apples are created equal when it comes to baking. For Tart Tatin, you want apples that hold their shape but still get tender—think Honeycrisp, Northern Spy, or Pink Lady. Avoid mealy apples like Red Delicious. You want that bite of texture to contrast the gooey caramel.

Ingredients

Units Scale
  • 1 sheet frozen puff pastry, thawed (we love P.C. brand, or you can make your own if you're feeling ambitious)
  • 1/3 cup unsalted butter, softened
  • 1/2 cup sugar
  • 7 to 8 apples (3 to 4 pounds), peeled, cored and sliced into thick slices (we prefer Honeycrisp)

Instructions

  1.  Prepare the Puff Pastry
  2. Roll out your thawed puff pastry and cut a 10-inch round using a plate as a guide. Transfer to a floured plate and chill while you prepare the apples.
  3. Prep the Apples : Peel, core, and slice apples into thick, ½-inch slices. Try to keep the slices stacked to make arranging them easier later.
  4. Caramelize the Apples: Spread the butter generously on the bottom and sides of a 9-inch cast-iron or oven-safe skillet. Sprinkle sugar evenly across the bottom.
  5. Now, arrange the apple slices vertically and snugly into concentric circles. Don’t stress—apples shrink as they cook. Fill that pan up!
  6. Cook over medium heat, undisturbed, for 18–20 minutes, until the juices are deep golden and bubbling. Don’t stir. Let the magic happen.
  7. Into the Oven: Once your apples are beautifully caramelized, transfer the skillet to a preheated 400°F oven and bake for 10–12 minutes. The apples will settle slightly.
  8. Add the Pastry & Bake Again
  9. Remove the pan from the oven and carefully lay the chilled pastry round on top of the apples. Return it to the oven and bake for another 10–12 minutes, or until the pastry is golden brown.
  10. The Flip! Cool for a few minutes (but not too long—5–10 minutes max). Then, using oven mitts and a confident motion, invert the tart onto a large plate or cutting board. If any apples stick, just place them back gently and brush any caramel from the pan overtop.

Notes

Substitutions for Tart Tatin

  • Apples: Pears, firm plums, or even bananas work beautifully.

  • Puff Pastry: Shortcrust pastry or homemade rough puff can stand in.

  • Sugar: Try light brown sugar for a deeper molasses flavour.

  • Add-Ons: A splash of Calvados, a pinch of cinnamon, or a touch of vanilla can enhance the caramel.

What to Know / Avoid

  • Don’t rush the caramel. Letting it turn a deep amber without stirring is key.

  • Don’t walk away from the stove during the caramel step. Sugar can burn quickly.

  • Let the tart cool just enough before flipping—too hot and the caramel can burn you; too cool and it won’t release properly.

  • Always use an oven-safe pan. Cast iron works best, but it’s heavy.   We’ve been a recent convert to these game-changing All-Clad Non-Stick pans.  What is rare is that they are also oven-safe!!  

Storage Recommendations

Tarte Tatin is best served warm the day it’s made. But leftovers?

  • Store covered at room temperature for up to 1 day.

  • Refrigerate for up to 3 days.

  • To reheat: Warm in a low oven (300°F) for 10 minutes. Skip the microwave—it makes the pastry soggy.

FAQ

Can I make Tarte Tatin ahead of time?

You can caramelize the apples in advance and refrigerate in the pan. Just reheat gently on the stove before adding pastry and baking.

What apples are best for Tarte Tatin?

Honeycrisp, Pink Lady, Northern Spy, or Golden Delicious are all excellent. They hold their shape and taste great with caramel.

Can I freeze Tarte Tatin?

Not ideal—the texture of both apples and pastry suffers. Enjoy it fresh or reheated within a few days.

Why did my apples stick?

 

It happens! Just gently place them back on top and spoon any leftover caramel over them. Still delicious.

Find it online: https://blog.theculinarystudio.ca/recipes/tart-tatin/