What is the difference between a tart and a Tarte Tatin?

A traditional tart is filled with fresh fruit, jam, or custard and baked with a pastry base at the bottom. Tarte tatin is an upside-down tart where the fruits are first caramelized on a stovetop, then covered with a pastry dough on top and baked.

What is the best pan for tarte Tatin?

Tarte Tatin should be made in an oven-safe skillet: a special tarte Tatin pan, a pie tin, a nonstick skillet (without a handle), or a cast-iron skillet.

What pastry is Tarte Tatin made of?

Tarte Tatin can be made with flaky puff pastry, shortcrust pastry, or any type of pie crust.

Can you make apple tarte Tatin in advance?

You can arrange poached apples on top of the solidified caramel, wrap with plastic and keep them in the fridge overnight. The next day, cover apples with puff pastry and bake.

How to serve apple tarte Tatin

Serve apple tarte Tatin warm with homemade whipped cream, a dollop of crème fraîche, sour cream, sweetened mascarpone, or a scoop of vanilla ice cream.

Apple Tarte Tatin (Tarte Tatin aux Pommes)

Name: Apple Tarte Tatin (Tarte Tatin aux Pommes)
Total time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 2/3 cup + 3 1/2 tablespoons (200 g) granulated sugar; 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

Apple Tarte Tatin (Tarte Tatin aux Pommes)

Tarte Tatin with caramelized apples packed on top of puff pastry.

Print Recipe

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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!

Author: Irina
Total Time: 1 hour, 15 minutes
Yield: 6 1x
Category: Tarts
Method: Baking
Cuisine: French

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

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Instructions

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.
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.
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, the apples are ready. Let them cool down.
Preheat the oven to 355°F (180°C). Arrange apple quarters on the bottom of the pie mold, placing them on the edges tightly in concentric circles.
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.
Take the tart out of the oven and let it cool down for about 20 to 30 minutes. 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

Please read the post for Hazelnut Praline about caramel, tips, and trick for making perfect caramel.
Poach apples as one batch or divide apples and poach them in two times. Do not overcook apples!
Arrange poached apples tightly by pressing them down and against each other.
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.
The calorie count is calculated approximately and does not include the whole amounts of caramel and poaching syrup ingredients.

Nutrition

Serving Size: 1 slice
Calories: 423
Sugar: 25.3 g
Sodium: 183 mg
Fat: 27.1 g
Saturated Fat: 11.1 g
Carbohydrates: 43.8 g
Fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 30 mg

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

Find it online: https://www.bakinglikeachef.com/apple-tarte-tatin-christophe-michalak/