Apple Tarte Tatin

Here it is: the classic apple tarte tatin. One of my favorite desserts that is delicious served with vanilla ice cream or whipped cream. It’s easier than you might think!

Recipe Ingredients

You don’t need a lot of fancy ingredients when making a classic tarte tatin. Make sure to always check the exact ingredients and quantities in the recipe card below.

• apples – you want firm slightly tart apples
• butter – for best results, I use unsalted butter
• sugar – granulated sugar works best to create a delicious caramel
• puff pastry – make your own or use a store-bought puff pastry sheet

Which Apples Are Best for Tarte Tatin?

For tarte tatin, choose firm apples that hold their shape and don’t release too much juice while baking. Granny Smith apples are my top choice, but Honeycrisp, Braeburn, Pink Lady, or Jonagold all work beautifully.

How To Make This Tarte Tatin Recipe

One thing I decided right away was not to make a separate caramel, even though many tarte tatin recipes do. It really isn’t necessary. By slightly adjusting the method, the recipe becomes much easier without sacrificing flavor.

Then there’s the crust. You can make a tarte tatin with pâte brisée (shortcrust pastry) or puff pastry. I chose puff pastry. For the tarte tatin pictured here, I used frozen puff pastry sheets, but I highly recommend using a roll of fresh puff pastry instead. It creates a much smoother, more attractive finish.

Those are the two things that make this a truly easy tarte tatin recipe. Everything cooks together in one pan, and if your skillet is oven-safe, it can go straight into the oven.

I also tested making the filling in a regular skillet and transferring it to a baking dish afterward, since I know many home bakers don’t own an oven-safe pan. Both methods are included in the recipe because I wanted to try them myself.

The process

You start by melting the butter in a large 28 cm/11 inch oven safe skillet on medium heat. Once it is melted, add the sugar. As soon as the butter and sugar start to bubble, add the apples and a little bit of salt.

Stir until all the apples are coated in caramel. Let everything cook for about 15 minutes while stirring occasionally. The caramel will gradually darken and after about 10 minutes you will notice it will become a beautiful caramel color.

Unroll your puff pastry and cover the pan with the sheet. Trim off any excess dough as needed and tuck the edges into the pan. The caramel is extremely hot so be careful!

Prick several holes in the pastry with a fork and bake for about 30 minutes or until golden brown and crisp.

Remove from the oven. Place a serving platter that is larger than the pan on top and then carefully flip everything over in one quick motion so the apples are facing upward.

Let it cool until the caramel is no longer piping hot. Serve warm with whipped cream or vanilla ice cream.

And remember: a tarte tatin doesn’t have to look perfect. It’s all about that rich, caramelized flavor.

Storing Tarte Tatin

Of course a tarte tatin is absolutely best fresh from the oven, but you can store it for 2-3 days in the refrigerator. Crisp it up in the oven for serving although it’s also tasty served cold.

Can you freeze tarte tatin?

Yes. Once the tart has cooled completely, wrap it tightly in plastic wrap followed by a layer of aluminum foil, or place it in an airtight freezer-safe container. Freeze for up to 3 months.

More French Tart Recipes

Love French pastries as much as I do? It’s easy to see why. France is famous for some of the world’s finest and most delicious pastries. That’s exactly why you’ll already find plenty of French-inspired tart recipes on the blog. Here are a few favorites:

• Mini Lemon Meringue Tart
• Fig Tart
• Rhubarb Galette with Frangipane