Tarte Tatin (French Apple Tart)

Tarte tatin is a classic French apple tart that is both rustic and elegant at the same time. You only need a few ingredients for this delicious fall dessert.

French apple desserts

Apples are a beloved fruit in many places (you can read more here about apples around the world) and France is definitely one of them. 

The Normandy region in particular is known for apples and many there are made into cider, one of the key local products.

France also has a number of different apple pies or tarts.

Tarte aux Pommes is probably the most classic, where slices of apple are arranged over a pastry base covered with a layer of frangipane (almond cream). The apples are then glazed with apricot jam.

Tarte Normande has some similarities, but instead the apple slices are set in a custard.

This tart, meanwhile, is baked upside down.

What are the origins of tarte tatin?

The name for this tart comes from the Tatin sisters who ran a hotel in the Sologne region in central France.

The story goes that one of the sisters created this tart while trying to correct a mistake, but it turned into a huge success with guests, many of whom were wealthy Parisian visitors.

However, other reports say the story is merely a myth, and upside-down apple tarts have a much older history, though likely from the same region.

Either way, it is fair to give the sisters credit with popularizing this dish, especially once a famous Parisian critic recommended their tart in the 1920s.

Now, it is beloved around the world.

While in other parts of the world tarte tatin might be served as a dessert in restaurants, that is less the case in France. There other, more composed tarts are more popular in restaurants and patisseries (pastry shops) and this dessert is more of something people would make at home.

Variations in this French apple tart

Despite being only a short number of ingredients, there are a few variations in how this is made. It is essentially just apples, caramel and pastry, but you'll find variations in both the pastry and how everything is prepared and put together.

As with many homemade favorites, it doesn't appear that there is one 'right' way, just family preferences.

Some preferences, like peeling the apples, have become the norm in modern versions. (Apparently that wasn't the case in older recipes.)

Most American takes on the tart use puff pastry, but many others use shortcrust pastry or pate brisee (a lighter, more buttery version).

You'll find slight differences in the caramel as well. Some start with sugar then add butter, others add both together. Some use a little water, but most don't.

Whether you partially cook the apples in the caramel before adding the pastry also varies.

The recipe below allows for your preference in pastry, but also tries to make the caramel and apple portion the most consistent and simple.

Cooking the apples in the caramel first helps ensure they are nicely tender, plus allows them to shrink slightly before you put the tart together. This helps give a good coverage in the end tart.

What type of apple is best for a tart?

The main thing that is important when choosing an apple for this tart is to use fresh, firm apples, so that they don't fall apart during cooking.

It is best to use dessert/eating apples rather than a cooking apple, but the exact variety you choose depends a little on taste.

Honeycrisp, Cox, Gala or Braeburn should all work well, with slightly different flavor profiles.

Some recipes also suggest mixing in some Granny Smith to balance out the sweetness a little more, but others suggest they are more likely to become over-soft. (I have yet to test that with this recipe, but they may work in part or full.)

Tarte tatin is such a wonderfully delicious apple tart that makes just a few ingredients into something special. The caramel, apple and pastry combination works so well - no wonder it found fame around the world.

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Yield: 1 (8 inch) tarte (serves 4-6)

Tarte Tatin (French Apple Tart)

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Tarte tatin is a classic French apple tart that is both rustic and elegant at the same time. You only need a few ingredients for this delicious fall dessert.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 6 oz puff pastry (most of 1 sheet) or a 8-9 in shortcrust pastry round*
• 4 apples (Honeycrisp, Gala or Braeburn are good choices)
• 1 tablespoon lemon juice (approx)
• ¼ cup unsalted butter
• ½ cup sugar

Instructions

1. Gently roll out the pastry to around ⅛ inch thick. Turn an 8 in cast iron skillet upside down and place it on top of the pastry so that it has pastry all underneath it. Cut a circle of pastry just slightly larger than the size of the skillet. Lift off the skillet and set aside. Transfer the round of pastry to a parchment or silicone mat-lined baking sheet or plate and place it in the refrigerator until needed later.
2. Peel the apples and cut them into quarters. Remove the stem and core from each piece. Place the apple pieces in a bowl and squeeze or sprinkle a little lemon juice on each piece as it is cut, to help stop them going too brown. Repeat with the rest of the apples.
3. Preheat the oven to 375F (190C).
4. Cut the butter into cubes and place the butter and sugar in the skillet you used earlier. Warm them together over a medium heat, stirring almost constantly, so that the butter melts and the sugar dissolves. (Don't worry if they seem to separate, they should come together shortly after.)
5. Once the sugar has melted and the mixture is starting to turn golden and caramelize, add the apple slices (if you can, wipe them dry before adding). The skillet may seem overly full, so you can hold back a couple slices at first and add them as the apples start to shrink a little.
6. Cook the apples in the caramel mixture, turning regularly so that they both get coated in the mixture and start to soften. Keep cooking for around 10 minutes until they are becoming relatively tender when tested with a knife, but not mushy. Remove the apple slices and set them aside on a plate.
7. Increase the heat under the skillet to reduce the caramel a little (it will likely have become a bit more liquid with the juices from the apple). Stir it regularly. Once the mixture has thickened, after a couple minutes, remove from the heat.
8. Off the heat, add the apple slices back to the skillet, placing the rounded (outer) side of each piece down into the caramel. (Note that the caramel will be hot, so avoid touching it.) Try to arrange the apple slices in a circle around the outside, just slightly overlapping the slices. Then, use additional pieces of apple to fill the middle.
9. Remove the pastry from the fridge and carefully place the circle of pastry over the apples as centered as you can. Tuck the extra pieces of pastry in around the edges of the apple down inside the skillet. Then, prick the top of the pastry either in a couple places towards the middle or a few dotted around. (This is to help steam escape as it cooks.)
10. Place the skillet into the oven and bake for approximately 30 - 40 minutes, until the pastry is golden brown and crisp. Remove from the oven and allow it to cool for around 5 - 10 minutes.
11. Then, slide a knife around the edge to ensure it is loosened. Use a plate that is at least the size of the top of the skillet and place it on top of the skillet, top side down. Carefully pick up the skillet and plate together and, still holding the plate on top, flip the skillet over so that the pastry goes onto the plate with the apples now on top. You may have some caramel left in the skillet - scoop it out and drizzle over the apples. Serve warm or at room temperature.

Notes

*To make your own shortcrust pastry use the pie crust recipe from our pecan pie. 

Nutrition Information:

Yield:

6

Serving Size:

⅙ of recipe
Amount Per Serving: Calories: 316

Caroline

Caroline lived and traveled various places before settling in Cambridge, MA. She still fits in some travel with her family, but often settles for traveling through food instead. She shares her recipes at CarolinesCooking.com, where there's plenty of international inspiration using seasonal ingredients, as well as creative recipes for all to enjoy. Caroline is originally from Scotland, where she grew up hiking and skiing, both things she still loves to do when her two young boys give her a chance. You can follow along with her cooking adventures on Facebook, Instagram, Twitter, and Pinterest.

www.carolinescooking.com/