Apple Tarte Tatin is one of the most elegant French desserts out there. Soft and delicious caramelized apples sit on a bed of flaky, buttery puff pastry, ensuring every bite is packed with the best flavor and texture. It's a classic for a reason!
Best Apple Tarte Tatin Recipe
What makes this recipe the best? You might ask.
Although the premise of a classic French Tarte Tatin is very simple, there are a few stages where it can go wrong. My Apple Tarte Tatin recipe, developed from the original dessert invented by the Tatin sisters at their hotel in France in the 1880s, will help you avoid all the common mistakes. These include apples that are too hard or too mushy, underbaked or soggy puff pastry, and bitter, burnt caramel. And that's not to mention the fact that it's all baked upside down and you need to flip it over after cooking!
I have tested this recipe many times to provide you with all the tips and tricks to get it right on your first try. The recipe yields buttery-soft apples that retain their shape, set in a sticky, sweet, dark caramel sauce that contrasts perfectly with the tartness of the apples. This all lies neatly on top of a disc of golden-brown puff pastry, with layers of flaky, buttery goodness.
Katalin's Key Take On the Development Process of this Tarte Tatin Recipe (What Works & What Doesn't)
When making any apple dessert recipe, your first step is choosing the variety of apples to use, which is critical. I use Granny Smith apples for Tarte Tatin, which have a crisp texture and tart taste, and are perfect for baking as they don't lose their shape. You could also use Honeycrisp, Braeburn, or Golden Delicious.
Next, we move on to the caramel process. There are several ways to make caramel, but in my testing procedure for this dish, I found that it was easiest to cook the sugar and butter together rather than melting the sugar first. We only cook the caramel on the stove until a light color is achieved, as it will caramelise further upon baking to the darker hue that gives it the classic rich taste.
I help you to avoid soggy puff pastry by prebaking the apples in the caramel, removing any excess water from the pan, and then adding the puff pastry on top. We also prick the puff pastry to let the steam from the apples escape during baking.
And finally, I found that leaving it to rest for a short time before flipping it and turning it out means the caramel is not super runny, yet not hardened in place.
Top tip: You can also spoon out some of the excess caramel, if needed, and then glaze the apples with it before serving.
Prepare the Apples
Peel and core all of your apples, then slice them in half. A uniform shape will help them to fit neatly in the pan, as well as caramelize and cook evenly. Plus, once the dessert is turned out, it also looks more pleasing on the plate!
To help prevent them from going brown while you prepare them all, squeeze over some lemon juice. Alternatively, place the prepped apples in a bowl of water with lemon juice; just make sure to pat them dry with paper towels before proceeding to the next stage.
Make the Caramel
Place your oven-safe skillet over medium heat and sprinkle the sugar evenly over the base. Cube the butter into one-inch pieces and scatter them evenly on top, along with the lemon juice. Cook gently until the butter has melted together to form a pale caramel.
You can stir it to let it cook more evenly, and a whisk is best to avoid a buildup of hardened caramel on the end of a spatula or spoon. Don't let it get too dark, or you risk burning it while it cooks further in the oven.
Top tip: If you notice the butter starting to separate from the sugar, lower the heat slightly and whisk vigorously. The mixture will eventually come together into a smooth caramel.
Pre-Bake the Apples
Once your pale caramel is ready, turn off the heat and sprinkle the salt over it. Arrange the apples cut-side up in the caramel (so the dome part is in the caramel). Ensure they are tightly packed together, as they will significantly shrink in size while cooking. You can then adjust them into a neater formation before adding the pastry on top.
Bake the apples in a preheated oven at 350°F (175°C) for 20 minutes, then remove the pan and allow it to cool to room temperature. It doesn't need to be completely cold before the next step, but if it is still hot, then it will melt the puff pastry the second you put it on top, which we don't want.
If there appears to be some water (not caramel, but actual water) in the pan that has been released from the apples, spoon it out, as it can make the puff pastry soggy. The apples should be half-cooked at this stage, so still a little bit firm and not totally soft.
Assemble with the Puff Pastry and Bake
You can use store-bought puff pastry for this dessert, which makes it a lot easier and is readily available in grocery stores. Homemade traditional puff pastry is a delicious challenge, though, if you want to try it!
Roll your puff pastry sheet out into a circle 11–12 inches (28–30 cm) in diameter. It needs to be slightly larger than your skillet so it can be tucked in around the apples. Prick it all over with a fork; this will allow steam to escape from underneath it while it bakes. Place the puff pastry circle back in the fridge while the oven preheats to 375°F (190°C).
Lay the cold puff pastry over the apples in the skillet and tuck the sides in tightly. Place the apple Tarte Tatin in the preheated oven and bake for 25-30 minutes, until the puff pastry is crisp and has a rich, golden brown color.
Wait 15 minutes before placing a tray or serving plate over the skillet and carefully flipping the whole thing over so that the puff pastry is now on the bottom and the apples are on top. This can be a bit nerve-racking, and it helps to spoon out any excess caramel that you can see first, so it doesn't spill all over the plate. Save it, though, as it will be delicious brushed over the apples later.
Nudge any apples that have moved back into place and drizzle with any leftover sauce. Slice it up and serve warm, topped with a spoonful of Chantilly cream or a scoop of vanilla ice cream.
Storing & Freezing
I never seem to have any leftovers, but if you do, you can cover and store leftover tarte Tatin in the refrigerator for up to 3 days. It is delicious cold (and even works as a decadent breakfast idea), but to gently warm it up again, place slices on an oven tray in the oven at 300°F (150°C) for about 10 minutes. This will crisp up the pastry and give the apples a bit of shine as the caramel melts a little.
It is possible to freeze Tarte Tatin for up to one month. The pastry might lose some of its crispness, which cannot be restored even by reheating it in the oven. To freeze, wait for the tart to cool, then double-wrap it tightly in plastic wrap and aluminum foil. Keep it flat in the freezer, and then defrost in the fridge overnight. To reheat, place slices or the entire tart on a tray in a 325°F (160°C) oven until warmed through.
Flavor Variations
Try using pears instead of apples for a similarly delicious dessert! This apple Tarte Tatin recipe works well with a firm variety of pears, such as Bartlett or Williams pears. Many other fruits can work well, even pumpkin for a Fall twist. You may need to adjust the cooking time if using high-sugar fruits like peaches or apricots, as they can burn more easily. You can even use shallots to make this dish savory!
I like to add some spices like ground cinnamon and cardamom during the holidays, which makes this Tarte Tatin an excellent choice for a Thanksgiving dessert or Christmas dessert (or both!). Sprinkle over a half teaspoon at the same time you add the salt. You can also use my homemade apple pie spice mix. In spring and summer, for a fresher taste, I add some vanilla extract instead.
To dial things up a notch, drizzle a spoonful of Calvados or Cognac over the apples as well, before the pre-baking stage.
Ingredient Substitutions
You can purchase gluten-free puff pastry and use it as an alternative to make this dessert suitable for those who are gluten-intolerant. It is also easy to get puff pastry made with vegetable oil rather than butter.
However, it is challenging to make this recipe completely dairy-free due to the caramel element. Sadly, French cooking relies heavily on butter, and you won't be able to achieve the same taste without it. You can try to use vegan butter, though, and let me know how you get on!
Don't have any store-bought puff pastry and don't have time to make your own? Try using my flaky pie crust instead. The dessert will have a different texture, more reminiscent of an apple pie, but it is just as delicious!
You can use plain white granulated sugar; don't use powdered sugar to make caramel. While light golden sugar is ok as a substitute, avoid using dark brown sugar.
Expert Tips To Make Apple Tarte Tatin
- It can really help to use a pale colored pan, as you can more easily see the shade of the caramel. The issue is that most skillets are black! To solve this problem, use a pale-colored spatula or spoon to check that you're not going too dark.
- If the butter starts to separate from the sugar while you're making the caramel, don't panic; whisk it to allow the sugar to melt evenly into it.
- Don't be afraid to really pack those apples in; they need to be in tight formation. Squeeze in as many as you can, layering a bit if needs be.
- Tuck the puff pastry tightly around the edges of the apples like you're tucking them into bed. They need to be cozy!
- If baking with a fan (convection) setting, reduce the oven temperature by about 20°F (10°C).
- It can be easy to forget that the skillet handle will be very hot after baking. Leave a teatowel or oven mitt around it at all times to remind yourself!
- If you are in a rush and can't wait for the apples to cool before adding the pastry, roll it out in advance and put it in the freezer. Once the apples are pre-baked, quickly lay the pastry on top. The heat will immediately start to thaw it out, so you can tuck it in (be quick!) and get the Tarte Tatin straight in the oven. However, this is a higher-stress method.
- It can be easier to slice it up with a rolling pastry cutter or a pair of scissors!
What Equipment To Use
Always weigh ingredients by weight using a digital scale for accuracy. Precision is key when baking, especially with French pastries.
You will need a heavy-bottom, oven-safe pan to bake Tarte Tatin that can also be used on the stovetop. I use a 9-inch cast-iron skillet.
It is vital to bake puff pastry at the right temperature to get that signature flaky lift. Use an oven thermometer to ensure your oven is set correctly.
Try Some Of My Other Fall Dessert Recipes
If you loved this apple tarte Tatin recipe, try some of my other Fall desserts next:
And for even apple desserts, check out my roundup of the 50+ Best Apple Desserts.
Have You Tried This Recipe?
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Apple Tarte Tatin
Ingredients
- 5-6 Apples e.g. Granny Smith
- 1 tablespoon Lemon juice freshly squeezed
- 150 g (¾ cups) Granulated sugar
- 60 g (¼ cups) Unsalted butter
- 1 tablespoon Lemon juice freshly squeezed
- ¼ teaspoon Salt
- 1 pack Puff pastry store-bought or homemade
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
- Peel, core, and halve the apples. Sprinkle with freshly squeezed lemon juice to prevent discoloration.
- Preheat the oven to 350°F (175°C), no fan.
- Place a heavy, ovenproof skillet or tarte Tatin pan (9-inch / 23 cm) over medium heat. Add the sugar, butter, and lemon juice, and cook gently until the mixture turns a light golden caramel. If the butter begins to separate from the sugar, whisk the mixture until it comes back together. Remove it from the heat and add the salt.
- Place the apple halves cut-side up in the caramel, packing them tightly since they will shrink while baking. Continue layering if needed to create a full, even base.
- Place the pan with the apples into the oven and bake for about 20 minutes at 350°F (175°C). Check their consistency; they should be only half-baked at this stage. Let them cool to room temperature before placing the pastry on top.If the apples release too much liquid, carefully spoon out the excess. At this point, the apples should be moist with caramel underneath, but not sitting in a watery sauce.
- Roll out the chilled dough into a circle about 11–12 inches (28–30 cm) in diameter, slightly larger than your skillet so it can cover the apples and tuck around the edges. Prick it all over with a fork before placing it over the apples.
- Place the puff pastry over the apples, tucking the edges down around the fruit. Bake in a preheated oven at 375°F (190°C) for about 25–30 minutes, until the pastry is golden brown and crisp.
- Let the tart rest for 15 minutes. Before flipping it onto a serving plate, check if there is too much liquid in the pan. If so, spoon out the excess. Don’t discard it: as it cools, the sauce will thicken into a rich caramel, which you can later brush over the apples for a glossy finish.Then, carefully invert it onto a serving plate while still warm to prevent the caramel from hardening.
- Slice and serve warm, with whipped chantilly, or vanilla ice cream.
- Store leftover tarte Tatin covered in the refrigerator for up to 3 days. Rewarm slices gently in the oven at 300°F (150°C) for about 10 minutes before serving to bring back the caramel’s shine and crisp up the pastry slightly.Tarte Tatin is best enjoyed fresh, but you can freeze it if needed. Wrap the cooled tart tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. To serve, thaw overnight in the refrigerator, then reheat in a 325°F (160°C) oven until warmed through. Keep in mind that the pastry may lose some of its crispness after freezing.
Notes
- Use a type of apple that is both firm and crisp in texture, like Granny Smith or Honeycrisp. Softer apples can fall apart and turn to mush.
- The simplest and most reliable method is to cook the sugar and butter together with a splash of lemon juice until you get a very light caramel. Don’t push it too far; the caramel will continue to deepen in the oven, and starting too dark can leave you with a bitter taste.
- Apples shrink significantly while cooking. Pack the skillet tightly, prebake them, then rearrange the tart so it looks full and even.
- Baking the apples before adding the puff pastry not only helps reduce shrinkage but also prevents the pastry from turning soggy.
- After prebaking, if the apples have released too much juice, spoon it out so you’re left with just moist apples sitting in caramel, not watery sauce.
- Puff pastry softens quickly at room temperature. Roll it out while still chilled and only place it over the apples once they’ve cooled slightly; never cover hot apples, or the pastry will melt before baking.
- Once the tart is fully baked, let it rest for a few minutes before flipping. If there’s still too much caramel in the pan, spoon some out first; this keeps the serving plate neat. As the sauce cools, it thickens into a rich caramel that you can brush over the apples for a glossy finish.
- You can flavor the tarte tatin by adding cinnamon, cardamom, vanilla extract or apple pie spice to the caramel along with the salt.
Antonia
LOVE it!! The apples stayed perfect, the puff pastry stayed flaky and it is not as sweet as some other recipes. I will use this recipe forever. Thanks so much
Jane
Perfect recipe, very detailed with lots of useful tips. I am a beginner and it came out perfect.
Irina
I found your recipe on Yahoo and decided to try it for my husband's birthday this weekend. As you say, it requires only a few ingredients but the technique is where things can go wrong. I followed everything to the T and it turned out exactly like yours on the picture. The apples, the puff pastry, the presentation as well as the taste are all fantastic! I spent many years in France decades ago and so happy that finally I learnt how to make Tarte Tatin, it's been on my list for ages.