Tarte tatin
Discover the indulgent flavors of homemade Tarte Tatin with this easy recipe. Perfectly caramelized apples atop a buttery, flaky crust create a dessert your taste buds won't forget. Made with simple ingredients: apples, butter, sugar, flour, and an egg. Ideal for any occasion!
- 31 Mar 2025
- Cook time 60 min
- Prep time 20 min
- 6 Servings
- 5 Ingredients
Tarte Tatin is a classic French dessert that features caramelized apples beneath a layer of buttery pastry. Named after the Tatin sisters who popularized it, this upside-down tart has become a beloved treat worldwide. The combination of tender, sweet apples and crisp, flaky crust makes it an impressive yet simple dessert to prepare.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Peel, core, and quarter the apples. Set them aside.
- In a large, ovenproof skillet or a cast-iron pan, melt ¼ cup (55g) of butter over medium heat.
- Once the butter has melted, add the 2 tablespoons of sugar.
- Stir until the sugar dissolves and begins to caramelize, turning a light amber color. This should take a few minutes.
- Add the apple quarters to the caramel, arranging them in a circular pattern. Cook for about 10-15 minutes, turning the apples occasionally, until they are slightly tender and well coated in the caramel.
- In a mixing bowl, combine the flour and a pinch of salt.
- Cut the remaining ¼ cup (55g) of butter into small pieces and add it to the flour mixture.
- Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Beat the egg and add it to the flour mixture, stirring until the dough comes together. Add a tablespoon of cold water if needed to help bind the dough.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 15 minutes.
- After the dough has chilled, roll it out on a lightly floured surface to a circle slightly larger than the skillet.
- Carefully place the dough over the apples, tucking the edges around the apples and inside the skillet.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
- Remove the skillet from the oven and let it cool for about 5 minutes.
- Carefully invert a plate over the skillet and flip it to release the tart. Use caution as the caramel may still be hot and runny.
- Let the Tarte Tatin cool slightly before serving.
- Serve the Tarte Tatin warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Choose firm apples that hold their shape well during cooking, such as Granny Smith, Honeycrisp, or Braeburn.
- Ensure your butter is cold when you cut it into the flour for the pastry to achieve a flaky texture.
- Cook the apples over medium heat to avoid burning the caramel; it should turn a rich golden-brown color.
- Roll out the pastry slightly larger than the pan to ensure it covers the apples completely.
- Let the tart cool for a few minutes before flipping to allow the caramel to set slightly, making it easier to release from the pan.
Creating Tarte Tatin at home is a rewarding culinary project that yields a dessert as delicious as it is beautiful. With carefully selected apples and a bit of patience, you'll find this upside-down tart not only impresses guests but also captures the essence of French patisserie. Enjoy your Tarte Tatin warm with a dollop of crème fraîche or a scoop of vanilla ice cream for the perfect finish.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 3.50g | 9% |
| Sugar 16g | 16% |
| Fat | |
| Fat 16g | 20% |
| Saturated 9g | 29% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 40mg | 7% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.59mg | 4% |
| Vitamin B6 0.08mg | 4% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.08ug | 4% |
| Vitamin C 4.91mg | 5% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 3.75ug | 3% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.65mg | 6% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 180mg | 5% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 14mg | 1% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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