Choose solid apples
Soft apples break down into caramel. Solid, sour varieties hold their shape better.
French Recipe
Tarte Tatin
For Tarte Tatin, apple slices are cooked in butter caramel, covered with puff pastry or shortcrust pastry and baked. After a short rest period, the tart is toppled while the caramel is still moveable.
Total time
1 hr 5 min
Calories
430 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Tarte Tatin with caramelized apples
Tarte Tatin needs controlled caramel. If it is too light, it lacks depth; if it is too dark, it tastes bitter. Apples should be close together and the dough gets small punctures so that steam can escape.
French Recipes
Fruit
Recipe
Tarte Tatin
Tarte Tatin is a toppled French apple tart with caramel, butter and crispy dough. Firm, sour apples retain their shape when baked.
Ingredients
6 servings
Method
-
1
Preparing apples
Peel, core and cut apples into large wedges. Mix with a little lemon juice.
-
2
Cooking caramel
Caramelise sugar in an oven-proof pan. Stir in butter and a pinch of salt.
-
3
Precook apples
Place apple slices in the caramel and cook gently for 8 to 10 minutes.
-
4
Lay on batter
Place the dough over the apples, fold in the edges lightly and prick them a few times with a fork.
-
5
Bake and topple
Bake the tart at 190 degrees for 25 to 30 minutes. Leave to rest for 5 minutes and gently topple over.
Kitchen know-how
Tips for Tarte Tatin
Do not burn caramel
The caramel should be amber. It gets too dark.
Warm down
Chilling too long will make the caramel firm and make it difficult to fall.
Variations
How to adapt this recipe
Solid pears also work, often cooking slightly faster than apples.
Shortcrust pastry tastes more classic and grumpy, puff pastry becomes airy and crispy faster.
Nutrition per serving
430kcal
56.0 gCarbohydrates
4.0 gProtein
21.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Tarte Tatin
Solid, sour varieties such as Boskoop, Elstar or Braeburn retain their shape better when baking.
After a short rest period, while the caramel is still warm and moveable.
The tart was overturned too early or the apples have released a lot of juice. Rest for a few minutes helps.
Crème fraîche, vanilla ice cream or lightly whipped cream go very well.
Keep cooking