Choose solid apples
Soft apples disintegrate in the caramel. Solid, acidic varieties keep better shape.
French Recipe
Tarte Tatin
For tart Tatin, apple clefts are cooked in butter caramel, covered with puff pastry or pastry and baked. After a short rest period, the tart is toppled as long as the caramel is still movable.
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 gets too bright, it lacks depth; if it gets too dark, it tastes bitter. The apples should lie tight 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. Solid, acidic apples keep shape while baking.
Ingredients
6 servings
Method
-
1
Prepare apples
Peel apples, unnucleate and cut into large wedges. Mix with little lemon juice.
-
2
Cook caramel
Caramelize sugar in a oven-proof pan. Stir in butter and a pinch of salt.
-
3
Fry apples
Place apple clefts tightly in the caramel and gently cook for 8 to 10 minutes.
-
4
Put on the dough
Place the dough over the apples, strike the edges slightly and insert a few times with a fork.
-
5
Bake and fall
Bake tarte at 190 degrees for 25 to 30 minutes. Leave to rest for 5 minutes and fall gently.
Kitchen know-how
Tips for Tarte Tatin
Do not burn caramel
The caramel is said to be amber. Too dark it becomes bitter.
Warm down
Too long cooling makes caramel hard and makes unmoulding difficult.
Variations
How to adapt this recipe
Solid pears also work. They often cook a little faster than apples.
Mürbetig tastes classic and grumpy, puff pastry becomes airier and faster crispy.
Nutrition per serving
430kcal
56.0 gCarbohydrates
4.0 gProtein
21.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Tarte Tatin
Solid, acidic varieties such as Boskoop, Elstar or Braeburn keep better shape when baking.
After a short rest, as long as the caramel is still warm and mobile.
The tart has fallen too early or the apples have delivered a lot of juice. A few minutes rest helps.
Crème fraîche, vanilla ice cream or slightly beaten cream fit very well.
Keep cooking