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Tarte Tatin

Serves 4 to 6 Dessert vegetarian, Desserts

Tarte Tatin

Tarte Tatin hails from the charming Loire Valley, a reflection of its humble origins in everyday French cooking. Legend has it that this upside-down caramelized apple tart was born from a happy accident in the kitchen of the Tatin sisters. In homes across the region, its inviting fragrance signals the moment to gather around the table, offering comfort and warmth to those who partake.

This version captures the simplicity and generosity of its roots. The Golden Delicious apples soften into a buttery embrace, while the caramelized sugar lends a rich, golden hue. A flaky puff pastry crowns the dessert, offering a satisfying crunch that contrasts beautifully with the tender fruit beneath. It's a straightforward pleasure, best enjoyed warm.

Ingredients

  • 6Golden Delicious apples — peeled and quartered
  • 1 sheetpuff pastry
  • 1/2 cupgranulated sugar
  • 4 tbspunsalted butter

Method

  1. Peel and core 6 Golden Delicious apples, then cut each into quarters. Choose a heavy, oven-safe skillet, about 9 to 10 inches in diameter, to ensure even caramelization. Arrange the apple quarters in the skillet, rounded side down, forming a tight circle with one in the center.
  2. In a small saucepan over medium heat, combine 1/2 cup granulated sugar and 4 tablespoons unsalted butter. Stir gently until the sugar dissolves and the mixture turns a light amber color, indicating the start of caramelization. Pour this caramel evenly over the arranged apples in the skillet.
  3. Place the skillet over medium heat and cook the apples in the caramel for about 10 minutes. The apples should start to soften and the caramel will deepen in color, becoming a rich golden brown. Gently shake the skillet occasionally to ensure the caramel coats the apples evenly.
  4. Preheat your oven to 375°F (190°C). Roll out 1 sheet of puff pastry to fit over the skillet, trimming any excess. Carefully place the pastry over the apples, tucking the edges down between the apples and the skillet sides to encase the fruit.
  5. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and crisp. The apples should be tender and the caramel bubbling up around the edges.
  6. Remove the skillet from the oven and let it cool for about 10 minutes. This resting time allows the caramel to thicken slightly, making it easier to unmold without losing its shape.
  7. To unmold, place a large serving plate over the skillet. Using oven mitts, carefully and swiftly invert the skillet so the tarte tatin lands on the plate, revealing the caramelized apples on top.
  8. Serve the tarte tatin warm, allowing the caramel to shine and the pastry to remain crisp. Optionally, accompany with a dollop of crème fraîche or vanilla ice cream to complement the rich caramel flavors.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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