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Apple Tarte Tatin (Tarte Tatin aux Pommes)

Tarte Tatin with caramelized apples packed on top of puff pastry: Overhead view

Grab this foolproof apple tarte Tatin recipe to discover how to make an easy and delicious French dessert all year round. It is an upside-down pastry with caramelized apples on top. It is the recipe everyone is talking about!

Ingredients

Scale

For the caramel:

  • 2/3 cup + 3 1/2 tablespoons (200 g) granulated sugar

For the tart:

  • 7 big apples Golden Delicious
  • 1 cup + 2 tablespoons ( 250 g) sugar  for the syrup
  • 8.8. oz. (250 g) butter for the syrup
  • 1 cup + 4 tablespoons (300 g) water for the syrup
  • 8.8 oz. (250 g) puff pastry
  •  

Instructions

  1. Thaw the puff pastry. Using a rolling pin, roll it out to 5 mm thick. Cut a dough circle using a 9-inch/23 cm pie pan as a template. Prick it with a fork and set it aside.
  2. To make dry caramel, place 1/3 of granulated sugar in a saucepan and cook over medium heat. Shake the pan over the stovetop while cooking sugar, but do not use any utensils. Add another 1/3 of sugar and swirl the saucepan again. Finally, add the remaining sugar. The caramel must get a beautiful color without becoming quite brown. It takes about 3 to 4 min. Pour the caramel immediately into the bottom of a pie tin 9-inches/23 cm in diameter. Put aside for the caramel to harden.
  3. To poach apples, peel and cut them in quarters. Remove all seeds using a spoon or melon baller. In a large pot, place water, butter, and sugar and bring to a boil. Add apples and cook them for about 10 minutes. Remove apples when they become translucent. Test the apples' readiness: if the tip of a knife goes in without resistance, apples are ready. Let them cool down.
  4. Preheat the oven to 355 F/180 C.
  5. Arrange apple quarters on the bottom of the pie mold, placing them on the edges tightly in concentric circles.
  6. Place a circle of puff pastry on top of the poached apples. Slightly press the edges of the pastry against the sides of the mold. Bake for 45 minutes until the pastry is golden brown.
  7. Take the tart out of the oven and let it cool down for about 20 to 30minutes. Then place a serving platter on top of the mold and flip the tart quickly, using a sharp move. Tarte Tatin is covered with caramelized apples on top, while the puff pastry circle forms a base. 

Notes

  1. Please read the post for Hazelnut Praline about caramel, tips, and trick for making perfect caramel.
  2. Also, read the recipe for Quince tarte Tatin about tarte Tatin pan.
  3. Poach apples as one batch or divide apples and poach them in two times. Do not overcook apples!
  4. Arrange poached apples tightly by pressing them down and against each other.
  5. If the tart has cooled down before serving, bring it to the oven at 355 F/180 C for a few minutes to liquefy the caramel. Then flip it over and serve.
  6. The calorie count is calculated approximately and does not include the whole amounts of caramel and poaching syrup ingredients. 

Nutrition

Keywords: apple tarte Tatin, tarte Tatin recipe, apple tarte Tatin recipe, apple Tatin, tarte Tatin aux pommes

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