French
Tarte Tatin
A world-famous upside-down pastry where apples are caramelized in butter and sugar before being baked with a puff pastry crust.
Watch it madeDonal Skehan · 7:35
Ingredients
- Apples (firm, tart varieties like Golden Delicious or Granny Smith)3 medium
- All-butter puff pastry1 sheet
- Unsalted butter3 tbsp
- Granulated sugar1/3 cup
- Lemon juice1 tsp
- Fine sea salt1 pinch
Method
- Preheat the oven to 425°F (220°C).
- Peel, core, and halve the apples, then toss them lightly with the lemon juice to prevent browning.
- In a heavy, ovenproof skillet or tarte Tatin pan, melt the butter over medium heat, then add the sugar and cook until it begins to caramelize to a deep golden color.
- Arrange the apple halves tightly in the caramel, cut side up, and cook for 8 to 10 minutes until they begin to soften and absorb the caramel.
- Remove from the heat, season with a pinch of salt, then cover the apples with the puff pastry, tucking the edges down around the fruit.
- Bake until the pastry is puffed and deeply golden, about 20 to 25 minutes.
- Let the tart rest for 5 minutes, then carefully invert it onto a serving plate while still warm and serve immediately.
Common questions
Can I substitute the apples in tarte Tatin if I don’t have Golden Delicious or Granny Smith?
Yes. Use firm, tart-sweet apples that hold their shape, like Honeycrisp, Braeburn, Jonagold, or Pink Lady. Avoid soft varieties such as Red Delicious or McIntosh, which can turn mushy and make the tart watery.
How do I know when the caramel and apples are cooked enough before adding the pastry?
The caramel should be a deep golden color, not dark brown or bitter, and the apples should soften slightly but still keep their shape. They’ll continue cooking in the oven, so don’t fully tenderize them on the stovetop.
What are the most common mistakes when making tarte Tatin?
The biggest mistakes are burning the caramel, overcrowding the pan unevenly, using apples that collapse, and not tucking the pastry edges in well. Also, let it cool briefly before inverting or the hot caramel can run out too fast.
How should I store leftover tarte Tatin, and can I reheat it?
Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in a 300°F/150°C oven until warmed through, about 10–15 minutes. The pastry will soften a bit, but the flavor stays good.
What’s the best way to serve tarte Tatin?
Serve it warm, ideally with crème fraîche, vanilla ice cream, or lightly whipped cream. Let it sit 5–10 minutes after inverting so the caramel settles, then slice carefully with a sharp knife to keep the apples intact.