Easy Apple Tarte Tatin Recipe (2024)

Tarte Tatin is a French classic that never gets old. You can understand why because no one can resist caramelized apples baked into a flaky, buttery puffcrust. It is heavenly! This easy version calls for store-bought puff pastry, cutting down the prep time considerably.

Do you love apple Tarte Tatin but at the same time you feel intimidated to make your own?

You are not alone! It is a work of love because of the time that you have to spend making puff pastry from scratch alone.

The thing is we are here to make your life EASY! In fact, our recipe is the shortcut version of the traditional Tarte Tatin but it tastes equally delish.

We cut down the prep time a lot by buying a ready-to-bake puff pastry. Because of that, we’re left with simple and quick tasks such as peeling and cooking apples, making a quick caramel and baking the Tatin. Yep!

After you prepare our recipe, the only issue you’ll encounter is to want to make this French dessert many times. You are warned: It is addicting!

Serve it topped with ice cream and we are setting yourself for nirvana.

What’s Tarte Tatin?

Tarte Tatin means ‘inverted tart’ in French and was named after the Tatin sisters who created it in the 1880s and ran the Hôtel Tatin in a town located South of Paris.

It is very much an apple pie but baked and served inverted like an upside-down cake.

The fruit (usually apples) is partially cooked in a rich caramel sauce on the stovetop and then buttery, flaky puff pastry is added on top and baked until golden brown. After cooling down a little, the Tarte Tatin is inverted onto a plate.

There is more than one version of its origin. But the most common is Stéphanie Tatin, who did most of the cooking, was making a traditional apple pie but overcooked the apples.

Smelling the burning, she saved the dish by putting a pastry base on top of the apples and then finished by baking it in the oven.

After turning the dish upside down, she, her sister Caroline, and the hotel guests were enjoyed the dessert a lot, becoming the signature dish of the hotel.

There are several variations of the dish made with different fruits such as pears, stone fruits (e.g. peach, apricot, and plums), and even pineapple.

Ingredients and Substitutions

You will need only 8 simple ingredients to make our Tarte Tatin recipe:

• Apples: Not all apples are suitable for baking because some are too soft or don’t hold their shape after baking. The best varieties to make our Tarte Tatin are Gala, Honeycrisp, or Pink Lady. Moreover, whatever variety of baking apples you pick, make sure they are not old.
• Sugar – Use white granulated sugar for making the caramel and make sure to sprinkle it evenly over the bottom of the skillet. It will help the caramel cook evenly.
• Water – for making the caramel as well.
• Butter – You may use either salted or unsalted butter. Because different brands contain different amounts of sodium, for having better control of it, we added unsalted butter to our caramel and sprinkle a pinch of salt to balance its sweetness. But if you prefer, use salted butter and add less salt or none to the caramel. Above all, choose good-quality butter. Irish or European brands contain more dairy and none to less water than American brands.
• Apple cider vinegar – for balancing the sweetness of the caramel and also for helping the caramel not crystallize. You may replace it with lemon juice if you want.
• Salt – it balances the sweetness of the caramel
• Puff pastry – Buy one that is ready to bake or make it from scratch at least one day ahead, wrap well, and refrigerate. Unlike other tart recipes that use shortcrust pastry such as Tarte aux Pommes, Tarte Tatin uses puff pastry just like this Portuguese egg tart.
• All-purpose flour – Only for lightly flour the surface where you will roll out the puff pastry. You’ll need a small amount.

Best Apples for Apple Tarte Tatin

There are manyapple varietiesin the United States.

However, firmer apples (that are also new) are ideal for baking in general.

The best type of apples for our apple Tarte Tatin recipe are:

• Gala
• Honeycrisp apples
• Pink Lady
• Golden Delicious
• Northern Spy
• Jonagold
• Braeburn
• McIntosh
• Cortland
• Granny Smith apples
• Red Delicious (a variety that holds the shape less than the others above after baking)

Some tart apples, while others are sweet. You can choose any of the varieties above.

When making baked apple desserts, the most important thing is to avoid soft apples that get mushy and break apart after baking.

How to flip apple Tatin

It is easier than you may think.

Allow the Tarte Tatin to cool for about 15 minutes over a rack, run a knife around the edges to loosen, place a large, rimmed plate on top, and carefully flip the Tarte Tatin.

The Tarte is still hot at this point, making it easier to nudge any apples back into place that fall out of line or stick to the skillet.

How to Make Tarte Tatin (in 6 Steps)

Follow these simple steps to make one of the most desserts you’ll ever eat.

1. Prep the apples:

Peel, core, and then quarter the apples. Reserve! SEE PIC. 1

2. Make the caramel:

Sprinkle sugar evenly over the bottom of the pan (a 10-inch or 25 cm cast iron skillet) and then drizzle with water.

Cook the sugar mixture over medium heat, stirring now and then with a wooden spoon, until the sugar melts, bubbles, and turns light amber (5-7 minutes). SEE PIC. 2.

TIP: After it starts bubbling, make sure to tilt the skillet sometimes so the caramel gets even in the pan (some edges will be darker than others. By tilting/swirling the pan the color will be even out).

Stir in the butter, vinegar, and salt until the butter has melted.

3. Cook the apples partially:

Transfer apples to the skillet and cook them for about 15 minutes or until caramelized or golden brown, stirring now and then.

Remove the pan from the heat and arrange the apples, curved side down in concentric circles in the skillet. SEE PIC. 3

TIP: Make sure they are very close to each other.

4. Prep the puff pastry:

Lightly flour a surface, roll out the puff pastry, and cut it into a 10-inch (25 cm) circle. SEE PIC. 4

Place it over the apples, tucking the edges down with a spatula or spoon.

Prick the center 2-3 times with a stick (to vent the dough while baking so the puff pastry won’t be soggy).

Place the ovenproof skillet on a rimmed baking sheet.

5. Bake the Tarte Tatin:

Preheat the oven to 400° F (204° C).

Bake it in the center of the oven for 35 to 40 minutes or until the puff pastry is cooked and golden brown on top. SEE PIC. 5

6. Let it cool, invert, and serve:

Allow it to cool on a wire rack for 15 minutes (up to 30 if using a cast-iron skillet).

Then run a knife around the edges to loosen, place a large, rimmed serving plate on top, and carefully flip the Tarte Tatin. SEE PIC. 6

TIP: While the tart is still hot, nudge any apples back into place that falls out of line or stick to the skillet. When it is at room temperature, you won't be able to fix it!

Serve by itself or with vanilla ice cream on top (or crème fraîche).

Best Tips for Making This Tarte Tatin Recipe

• Apples: Do not cut the apples too small. Quartering them prevents them turn into mush as it cooks with the caramel. You can also cut apple halves but they make take a little longer to cook over the stovetop than apple quarters. Apples shrink a lot when they cook, so pack as many in the pan as possible very close to each other. After inverting the Tarte Tatin, nudge back in place any apple that falls out or sticks to the pan while it is still hot. After the dessert cools completely it is hard to fix it.
• Pan: If you don’t have a 9-inch cast-iron skillet, you can cook the caramel and apples in a regular skillet and then arrange the apples in a 9-inch round cake pan. Make sure to pour any remaining caramel over the top of the apples before placing the puff pastry on top.
• Puff pastry: It must be thawed before rolling it out, or it’ll rip apart.
• Extra flavorings: You can mix in a good sprinkle of cinnamon, apple pie spice, or vanilla extract with the caramel after it is ready.
• Other fruits: Replace apples with pears, plums, nectarines, apricots, or peaches.

How to Serve

Serve Tarte Tatin warm by itself or with vanilla ice cream or crème fraîche.

It is like heaven on Earth!

Variations

Most of the variations of the classic replace apples with pears or stone fruits. The most well-known are:

• Pear Tarte Tatin
• Peach Tarte Tatin
• Apricot or Plum Tarte Tatin

Some more unusual include pineapple, beetroot, or rhubarb.

FAQ’s

Why is my Tatin soggy?

As it cools, the puff pastry will eventually get soft because it’s soaked in caramel. But the taste will still be delicious. Do not worry about it!

Although you can peel the apples and chill them uncovered in the fridge overnight to dry out and so release less water as they cook, I prefer to not do so. Yes, the pastry may not get as soft, but the apples won’t be as juicy and tender.

Let’s be real: One of the best things about Tarte Tatin is the tender, caramelized apples soaked in caramel. I won’t compromise that!

Can I make Tarte Tatin in advance?

Yes, you can! For that, cook the apples in caramel, arrange them well, let cool, cover with plastic, and refrigerate overnight. When you are ready, uncover the pan, place the puff pastry on top, and bake.

Storage

Store cool Tarte Tain in an airtight container in the fridge for up to 3 days. Reheat before serving!

Be aware the puff pastry won’t be as crispy as when came out of the oven but the dessert will still be quite delish.

Freezing is not recommended. But I will guarantee there won’t be leftovers for it.

Other apple desserts to enjoy:

• Gluten-Free Apple Crisp
• Apple Pie
• Salted Caramel Apple Cobbler
• Apple Hand Pies
• Apple Almond Skillet Cake

PIN & ENJOY!

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