Tarte Tatin is a showstopping French dessert featuring caramelized apples and a crisp pastry crust, baked upside down and flipped to reveal glossy, golden fruit on top. Its magic lies in the combination of tender apples, rich caramel, and buttery pastry—a simple concept with irresistible results.
The Origins of Tarte Tatin
The story of tarte Tatin is as charming as the dessert itself. According to legend, the tart was invented by accident in the late 1800s at the Hôtel Tatin in Lamotte-Beuvron, just south of Paris. The hotel was run by the Tatin sisters, Stéphanie and Caroline. One hectic day, Stéphanie, while preparing an apple pie, forgot to put the crust on the bottom. Pressed for time, she placed the dough on top of the caramelized apples and baked it upside down. When she flipped the tart, the apples had caramelized beautifully, and the guests loved it. Thus, a French classic was born.
Ingredients
For a classic tarte Tatin (serves 6–8):
6 firm apples (such as Golden Delicious, Granny Smith, or Braeburn)
1/2 cup (100g) granulated sugar
1/3 cup (75g) unsalted butter, diced
1 tablespoon lemon juice
1 sheet puff pastry or homemade shortcrust pastry
Optional: 2–3 tablespoons Calvados (apple brandy) for extra flavor
Step-by-Step: How to Make Tarte Tatin
Prepare the Apples:
Peel, core, and quarter the apples. Toss them with lemon juice to prevent browning.
Make the Caramel:
In a heavy, ovenproof skillet (preferably cast iron, 9–10 inches), melt the sugar over medium-low heat. Swirl the pan gently—don’t stir—until the sugar turns golden brown. Add the butter and cook until the mixture is thick and bubbling. If using, add Calvados and cook for a minute.
Arrange the Apples:
Place the apple quarters rounded side down in the caramel, packing them tightly (they’ll shrink as they cook). Cook over low heat for 10–15 minutes, occasionally basting the apples with the caramel, until they begin to soften and turn golden.
Add the Pastry:
Roll out your pastry into a circle slightly larger than your skillet. Lay it over the apples, tucking the edges down inside the pan. Cut a few small slits in the pastry to allow steam to escape.
Bake:
Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20–30 minutes, until the pastry is golden and crisp.
Invert and Serve:
Let the tart cool for 5–10 minutes. Place a large plate over the skillet and, using oven mitts, carefully invert the tart so the apples are on top. If any apples stick, gently replace them. Serve warm, ideally with crème fraîche or vanilla ice cream.
Tips for Perfect Tarte Tatin
Use a cast-iron skillet: It retains heat and makes for better caramelization and a crisp crust.
Pack the apples tightly: They shrink as they cook, so fill every gap.
Don’t overcook the caramel: It should be golden, not dark brown, to avoid bitterness.
Let it rest before flipping: This helps the caramel set and prevents burns.
Why Tarte Tatin Is Special
Tarte Tatin is more than just an apple tart—it’s a delicious accident turned French icon. Its rustic beauty, caramelized flavor, and dramatic presentation have made it a favorite in French homes and restaurants for more than a century. Whether enjoyed with family or served at a dinner party, tarte Tatin is a true celebration of simple ingredients and culinary serendipity.
