Classic French Tarte Tatin Recipe: Upside-Down Caramelized Apple Tart Perfection
Golden caramelized apples nestled under a buttery, flaky crust—this Classic French Tarte Tatin is a stunning yet surprisingly simple dessert that celebrates the magic of humble ingredients. Baked upside-down to reveal a glossy, jewel-like apple topping, it’s a showstopper for holidays, dinner parties, or cozy autumn evenings.
Prep Time:
30 minutes
Cook Time:
50 minutes
Calories:
~350 kcal per slice
ingredients
For the Crust
1 cup (125g) all-purpose flour
1 tbsp (12g) granulated sugar
½ tsp salt
½ cup (113g) unsalted butter, cold and cubed
1 large egg yolk
1 tbsp (15ml) lemon juice
For the Apples
6 medium Honeycrisp apples (about 2.5 lbs)
2 tbsp (30ml) lemon juice (to prevent browning)
1/3 cup (75g) unsalted butter
1 cup (200g) granulated sugar
1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
1 tsp fleur de sel or sea salt flakes.
Directions
1. Make the Crust
In a bowl, mix flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form.
Whisk egg yolk and lemon juice, then add to the flour mixture. Combine until dough forms a ball. Wrap in plastic and chill for 30 minutes–24 hours.
2. Prep the Apples
Peel, core, and quarter apples. Toss with 2 tbsp lemon juice to prevent browning.
3. Caramelize the Apples
In a 9–10″ cast-iron skillet, melt butter with sugar and vanilla seeds over medium heat. Simmer for 5 minutes until golden.
Add apples, stir to coat, then cover with foil. Cook for 20 minutes on low heat, basting occasionally. Transfer apples to a rack, sprinkle with fleur de sel, and reduce remaining liquid to a deep caramel.
4. Assemble & Bake
Preheat oven to 430°F (220°C). Arrange apples in the skillet, rounded-side down. Roll chilled dough to a 12″ circle, place over apples, and tuck edges in. Poke 4 steam holes in the crust.
Bake for 10 minutes, then reduce heat to 375°F (190°C) and bake for 20 more minutes until golden.
5. Flip & Serve
Cool for 5 minutes, then invert onto a plate. Serve warm with crème fraîche or vanilla ice cream.
Frequently Asked Questions
1. Can I use store-bought puff pastry?
Yes, but homemade crust offers better flavor and texture. If using puff pastry, freeze it before baking to prevent shrinkage.
2. Why did my caramel crystallize?
Avoid stirring once sugar dissolves. If crystals form, add 1 tbsp lemon juice to dissolve them.
3. Can I make this ahead?
Assemble up to 24 hours ahead and bake before serving. Leftovers keep for 2 days refrigerated.
4. What if my apples are mushy?
Use Honeycrisp or Granny Smith apples, and don’t overcook them on the stovetop.
5. How do I prevent a soggy crust?
Ensure apples drain well before baking, and reduce the caramel fully.
Tools You'll Need
9–10″ cast-iron skillet (essential for even heat)
Rolling pin
Parchment paper
Oven mitts (for flipping)
Tips
Brown the butter for a nutty, complex caramel.
Pack apples tightly—they shrink during cooking.
Flip while warm to prevent caramel from hardening.
Serve with crème fraîche to balance sweetness.
Allergy Information
Contains: Gluten, Dairy, Eggs
Gluten-Free: Use a GF pie crust blend.
Vegan: Substitute butter with coconut oil and omit egg yolk (use 2 tbsp ice water instead).
Conclusion
This Tarte Tatin is a celebration of simplicity—where imperfect, caramel-kissed apples and buttery crust become something extraordinary. Whether you’re a novice or seasoned baker, its rustic elegance and foolproof method make it a timeless favorite.
Share your creations with us! Tag your photos online—we’d love to see your golden, upside-down masterpieces. Happy baking!
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