A simple recipe for a showstopping Tarte Tatin
These are the top reasons why we think you will love this delicious French classic.
- the apples stay firm, juicy, and hold their shape even after baking
- the puff pastry is flaky and crunchy
- the caramel sauce is spiced, luscious, and shiny
- a wonderful dessert for any day of the year when apples are in season
- feel free to serve this dessert with your afternoon tea, take it with you to a picnic or surprise your family and friends with it, they will love it
- it's all made in just one pan
- no mixers or other fancy equipment needed
How to make this Apple Tarte Tatin
Tarte Tatin sounds so fancy, but in reality, it's just a simple upside-down tart, made in a single oven-safe pan. You can find the whole recipe below, but we would love to walk you through the steps so it will be easier to make the recipe.
- Cut a circle out from the cold puff pastry. This will be the base for our tart. Make sure to always use a cold puff pastry. Brush it with melted butter and prick it all over with a fork to allow steam to escape while baking.
- Peel the apples, remove the core and cut in half. Drizzle the apples with lemon juice to prevent oxidation.
- Make the caramel and bathe the prepared apples in the caramel. Cook for a few minutes, until the apples and caramel are beautifully combined.
- Tightly arrange the apples together in the skillet. It's okay if they are overlapping. Make sure the cut side is looking up.
- Bake in the oven, leave to cool for an hour, then serve.
Tips and Tricks for a Spiced Apple Tarte Tatin
- Always arrange the apples tightly together. While baking the apples will shrink a bit, so if you wouldn’t place them tightly together, the tart would fall apart. It’s okay if they are overlapping a bit. Ensure there are no gaps.
- Always use a cold puff pastry. If possible, keep your puff pastry in the freezer at all times while making the recipe. If not, the fridge will work fine too. It's easier to work with cold puff pastry and it stays flakier that way too.
- Use the right type of apples. We used Evelina apples for this recipe, but other, not overly sweet apples like Gala or Honeycrisp would work too.
How to store and make it ahead of time
This Apple Tarte Tatin is best eaten freshly prepared to get the best texture and to enjoy that crunchy baked puff pastry.
Feel free to store it up to a day at room temperature, covered.
You can make this Tarte Tatin recipe ahead too. Make the apple caramel filling. Cool to room temperature, then store in a fridge for up to 2 days. When you decide to continue with the recipe, remove 1/2 of the liquid, then place the puff pastry circle on top of the apples and follow the rest of the recipe. In this case, you will need to bake the tart for 8 - 10 minutes longer.
How to serve Spiced Apple Tarte Tatin
Serve the Spiced Apple Tarte Tatin cold or at room temperature. Optionally serve it with:
- leftover caramel sauce
- a scoop of best vanilla ice cream
- a generous dollop of whipped cream
- a generous dollop of crème fraîche
Try these amazing apple recipes too
- Fried Apple Pies
- Apple Fritter Donut
- Stuffed Apples with Hazelnuts and Vanilla Ice Cream
- Viennese Apple Strudel
- Dutch Apple Pie (Crumble Pie)
- Apple Pie Cupcakes with Salted Caramel
- Apple Tart with Vanilla Sauce
METHOD
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prepare the puff pastry
Take the puff pastry from the fridge. Place the pastry over a sheet of parchment paper, then place a 26 cm (10 1/2 - inch) plate in the center of the pastry, making sure it covers the pastry completely. Using a knife, cut out a circle in the size of the plate. Remove the leftover puff pastry. Brush the circle with melted butter and prick it all over with a fork. Transfer the prepared pastry with the parchment paper to a baking sheet and place it in the fridge or even better, in a freezer until needed.
TipFeel free to use frozen puff pastry. In that case, roll it to a 2-3mm (1/8 -inch) thickness before using. Always keep your puff pastry cold. -
prepare the apples
Peel the apples, cut in half, then remove the core using a teaspoon or a melon baller. Drizzle with lemon juice. Place a 24 cm (9 1/2 - inch) oven-safe skillet over medium heat. Add the sugar and cook for about 6 - 8 minutes, or until the sugar dissolves and the caramel is beautifully golden brown. Don't stir the sugar, but feel free to shake the saucepan in a circular motion from time to time to evenly distribute the sugar. Remove from the heat, and add small cubes of butter. Using a heat-proof rubber spatula, stir vigorously until the butter melts, then place back over medium-low heat. Add the vanilla paste, pinch of salt, cinnamon stick, allspice, and cloves. Stir and add the apples. Cook for about 8 - 10 minutes in the caramel, turning the apples occasionally so that they bathe in the caramel. Remove from the heat and set aside for 8 - 10 minutes for the apples to cool slightly.
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bake the tarte tatin
Arrange the apples tightly together against each other in the skillet, making sure the cut-side of the apples is looking up. Take the prepared puff pastry from the fridge or freezer and place it on top. Tuck the pastry down the sides of the pan. Transfer the skillet with the Tarte Tatin into the preheated oven on the middle rack. Bake for 30 - 35 minutes at 200 °C / 390 °F or at 190 °C / 375 °F if you are using a convection oven. Bake until the pastry is beautifully golden-brown and baked.
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serve
Remove the baked Apple Tarte Tatin from the oven. Leave in a skillet for one hour to cool. Place a large plate on top of the skillet and carefully pour the leftover caramel from the Tarte Tatin into a small bowl. Then place a large serving plate on top of the puff pastry and invert. Carefully remove the skillet, cut in six equal slices, and serve with vanilla ice cream or whipped cream and some of that preserved caramel from baking.
